HOUSEHOLD.

New Zealand Mail, Issue 956, 27 June 1890, Page 5

HOUSEHOLD.

Scrap Pudding. little pieces of chopped cooked meat, a quarter of a pound of suet, half a pound of flour, an onion chopped very small, pepper, and salt; mix all these ingredients in a basin, moisten with very little stock—just sufficient to make the mixture cling together, but it must not be wet ; place in a basin, tie a cloth over it, and boil for four hours. Brawn. —Procure a pig’s head which has been in salt not more than, three or four days. Wash it, and put it in sufficient cold water to cover it well. Let it cook gently for about three hours until quite tender, then take it out, remove bones (which should come away quite easily), and cut up the meat into small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt), and a little powdered mace and sage if liked. Put into a pressing tin, if one is at band, and pour over the meat about half a pint of the liquor in which it was boiled. If a tin is not to be had, an earthenware mould or piedish will do, provided a heavy weight be placed on the top. The remainder of the liquor wifi make excellent pea soup, with the addition of a little more stock. Hot Cakes eor Afternoon Tea. - Mix together lib of flour, one teaspoonful baking powder, a pinch of salt, and, if liked, a little sugar; then rub mto it 2oz of butter, and make it into dongh with about half pint skim or butter-milk; work the dough as lightly as possible, roll it out about threequarters of an inch thick, cut it into cakes with a tumbler or a cutter, bake in a moderate oven, and when done pull the cakes open with two forks, butter well inside, put them together again, and serve hot. Another version is to make the ingredients into a batter just stiff enough to run, and drop this by spoonsfuls on a well greased baking tin, and finish off as above. Very Simple Bread Pudding. —Put loz castor sugar and butter in a tin dish over the fire; keep stirring tiil it begins to turn pale brown and makes caramel ; remove from the fire. Boil half a pint of milk in a saucepan, put a piece of bread in the milk, and beat it up with a fork. Tkeu pour the bread and milk carefully into a shallow tin dish without stirring the sugar. Bake for twenty minutes, turn out ou a dish, and serve at once. Any flavouring can, of course, be put if liked. Dough Nuts. —Mix with three cupfuls of flour three teaspoonfuls of baking-powder, and half a teaspoonful of salt. Pour in enough water to make it a little thicker than batter, and drop into boi'ins fat about the size of an egg. Fry for about 10 minutes.