FOR OUR COUNTRY READERS.

New Zealand Herald, Volume LXVI, Issue 20235, 20 April 1929, Page 6 (Supplement)

FOR OUR COUNTRY READERS.

SPECIAL RECIPES. Empire Puffs.—One cupful of cold potatoes, mashed, a pinch of salt, 1 cupful of flour. Work these to a paste, 101 l out, cut into rounds with a saucer, mince, or cut any cold meat finely, add tomato sauce to flavour, put about, 1 tablespoonful of mixture on half round. Uirn over, and pinch elites together. I*ry in boiling fat till golden brown. Pickled Beef (Indian Style).—Take a dish of suitable size and sprinkle over the botlo;n a handful ol salt, a teasp.toilful of (.rushed saltpetre. 2 leaspoonshd of v'negar. and the juic-j of 1 lemon, He move the bone ' front the meat, tii.i place en dish. Prick it freely, and leave for lliroe (lays, turning it mice or twice each day. Then boil it slowly foi tiiioc hours, leaving it in the water till it is quite told. I'ress in tin usual way. Quince Sponge (Baked Pudding—.stew quinces and make a sponge mixture. Pour it over the quinces and bake in a quick oven for 20 minutes. Sprinkle, over with icing sugar when cooked, and serve. Preserved Ginger Pudding (without eggs). —Two oz. preserved ginger, suei, J,lb. breadcrumbs, 3 tablcspoonsful golden syrup. 41 b. flour, U tcaspoonsfnl ground cinnamon, I teaspooiifu'. soda, 2 teaspoonsfill giound ginger. M.'x dry ingredients, cutting up ginger and mincing the, suet. Warm the golden syrup and mix thoroughly. Steam 2 hours in a well-buttered basin.