HOUSEHOLD RECIPES

Lake County Press, Issue 2393, 14 September 1911, Page 7

HOUSEHOLD RECIPES

I Specially Written ff>r t!• iCVltira/t | I l.i I- '■( I 1 ,1 in' mi I’nil' I ni.u : I leal Ih e I I t l l Is “• nf four to aI ii >11 1 . and iiiik iwii hj them fmii mini e- "i pminded mi-

,ir ;1 1 1<! a <|u;irt<• i ol a pound ol muter, warmed. Stir well and add iin: y rated i ind and juice of a lenmn, Line a .'hallow <li-.h wn li j >.< -I I v ; pul in I lie miMtire, and (take in a metierate oven for jo minute'. Turn out the di 'h, i over wit hj 1 1 tin! a ay a r. and erve. I’m. apple Ll itie : I ake Imir | M ■! 11 ’ , a he ~ one i hi in e ol I a I a lias, one pre.erved pineapple, and halt a pint of in pod, I hit the poipp' etkes and , alalia in, el i di d. and pom over I hr 111 a little of the pineapple pn'ee and 1 . mi aard. Cut the pineapple into m di pie. e ~ and whip up the while:-

ol tin ee eg'g'f, :nuJ put on the top. lor the custard take the 5 oiks of ifircc eggs, rather more than half a pnit ol milk, one and a-quartcr unices of castor sugar, and half a teaspoonful of vanilla. Railway Pudding; lake lour ounces each of hour and castor sugar, and two large or three small eggs; mix well in the order given with about .a) a gill of new milk, pour it all into a. well-buttered flat tin, and bake jo minutes. Serve thickly strewn with

ugai. 01 pour a iitlc melted jam over tin- lop. Savoury Rice Ralls; Put on three ounce.-, of rice with one pint of white ••lock, one ounce of butler, and a little pepper and salt. Let it simmer gcntlv for about 4S minutes. Then stir in one ounce ol grated cheese, and Ihe volks ol two eggs. Stir over a fire 'ill the eggs begin to thicken, then .air out on a flat dish, and set aside

till quite cold and stiff. I’orrn into ball-, roll in Hour, brush lightly with beaten egg, coal with breadcrumbs, and Irv in boiling- fat. Drain in the oven for a minute or two, and serve hot. Told longue in Jelly - ; Required.— A tinned or Iresh tongue, one pint of good clear slock, one onion stuffed with cloves, Joz of gelatine, seasoning:-. A tinned tongue makes this a good dLh, but a fresh one is even

better. Rut on the stock with scasoning and the onion to cook gently. Meanwhile soak the gelatine. Strain the stock, add the gelatine, let all dissolve, and color a nice brown. Cut the tongue into thin slices, and arrange in a plain mould or tin, sca■.oning and scattering chopped parsley over all. When the stock is nearly cold pour it on to the tongue; set a plate over it with a weight on it. When quite set turn out to serve.