IN THE KITCHEN

New Zealand Mail, Issue 1675, 6 April 1904, Page 25

IN THE KITCHEN

Transparent Marmalade. —Cut some pale Seville* oranges into quarters, takeout tlie pulp, put it into a basin, and pick out the skin and seeds. Put the peel into a little salt and Avater. Let them stand all night. Drain off the' water. Then boil them in a good quantity of spring AA'ater until tender. Cut them into very thin slices, and add them to the pulp. To every pound of -marmalade add one and a hair pounds of crushed sugar. Boil all together gently for twenty minutes. If it is not quite transparent boil a feu 7 minutes longer, stirring it gently all the time, but taking care not to break the slices. When cold put it into jelly glasses or jars. Tie doivii lightly Avith a bladder. Bacon Dumpling.—Half a pound of bacon, penny\A'orth *of suet, flour, pepper, and onion. Cut the bacon into strips and chop the onion very fine; make a suet crust and roll out as for roly-poly, lay the bacon all over and sprinkle Avith the chopped onion, Avell pepper and roll up; tie in a cloth and boil for tAvo hours. Tapioca and Apples.—Put* a quarter of a pound of tapioca in a quart Die dish and nearly fill it with Avater, leave it bo soak for an hour, peel and slice one pound of apples, and coatf the tapioca all oA 7 er Avith them, then sprinkle sugar to taste and bake for an hour. Economical Pastry.—Put six ounces of lard into one pound of flour, add a little salt, and mix as for ordinary short paste, adding the juice of a lemon to the mixing Avater. Place the paste on a board and roll, then dust Avith flour, turn in the edges and roll out once. Do this until the paste has been rolled six times. No more fat is used, but the paste mustbe made a day before it is required to be made up into tarts, etc. It should be kept in a cool place overnight. Small Biscuits. —Dry one pound of flour, and mix Avitli six ounces of finely powdered sugar. Beat six ounces of butter to a cream, and add three eggs well beaten, and half a pound of currants. aatll Avaslied and dried. Add the flour and sugar a little at a time, mixing Avell all the time. Flour a tin, and drop on the mixture, each piece about the size of a walnut, and bake. Cream Buns.—Put half a pint of water, two ounces of butter, and a little salt into a stew pan. ns soon as these begin to boil, draiv the pan off the fire, and add four ounces of flour. With a Avooden spoon stir all until it becomes a soft paste. Next add one egg, beat all together, and add two more eggs, one at a time. Place this paste on a baking sheet in round balls, bake in a sharp oven till a light broAvn. When cold cut off the top, and fill Avith .whip-' ped waaw.

Crumbed Omelet.—Take one cupful of milk, with a- tablospoonful of butter melted in fit. Four over one cupful of fine breadcrumbs, seasoned with salt and pepper. Separate six eggs and beat the yolks till a pale yellow, and the whites until they are stiff. When the crumb mixture «is slightly cool add the beaten yolks, and lastly add the beaten whites lightly. 'Fry in butter. Wholesome Cake.—Take two pounds of flour, three-quarters of a pound of sugar, half a pound of cleaned currants, six ounces of chopped mixed peel, half a pound of stoned raisins, one pound of butter, three eggs, three tea-spoonsful of baking powder, and enough milk to make it moist*. Rub ali the dry ingredients together, moisten with the eggs (beaten) and the milk. Mix all together with the hands, bake in a pan lined with greased paper, for uayo hours in a slow oath. Tomato Salad.—Strain the juice from, one tin of tomatoes and boil it with on© and a half toaspoansful of cornflour, and' a small piece of butter. Take tlie yolk of an egg, one teaspoonfm of mustard, one . tea-spoonful of salt, a tablespoonful of ivhite sugar, two tablespoonsful of cream, half an ounce of butter, one teaspoouful of flour. Mix smoothly Avith half a wineglass of vinegar in a small bowl. Place tlie. bowl m a pan of boiling Avater, stir over the fire until the mixture thickens. Whilst hot stir into tlie tomatoes, add the thickened juice and. serve Avhen thoroughly cold with cold meat. The ahoA-e quantity makes a large salad. North - Avcst Gingerbread. Put tlirougli a sieve together two and a naif cupsful of flour, two toaspoonsful of baking powder, and a large taoiespoonfui of ground ginger. Beat Avell together, two eggs, quarter of a cupful of butter, three-quarters of a cupful of granulated sugar, and a cupful of Warm treacle. Beat in by degrees with tlie flour mixture, if too stiff add a small quantity of milk or Avater. Bake in fairly sharp oven, until a darning needle Avlien pierced into tlie cake comes out clean. Let* it stand hat minutes in the baking tin before turning out. German Kings.—Haif pound of flour, half pound of butter, one tabkspeonful of sugar, one tables’'oouf'ui of brandy, two eggs. Hub the butter and sugar into the flour, beat the eggs and brandy together. Mix all into a paste, roil out, and cut into rings, and bake tu a moderate oven until nearly browned. French Pancakes.—Take one pint or milk, two egg-;, two ta'biesooonsful of fine flour, mix the flour with tlie milk into a light hatter, next beat the eggs and add them to tlie batter, and then heat all together for some time. Butter some small saucers, half fill with the mixture, and bake in a quick oath about eight of ten minutes. Have ready some good yam warmed put a little on each, fold over and sorat at once. Baked Cheesecake.—Take a quarter of pound of butter, one pound of loaf sugar, six eggs, the rind of two lemons, and the juice of three. Beat the butter, sugar and eggs together, grate the rind of the lemons, then add the juice mix Avell, pour some of the mixture into a short crust, put on a solid plate, or shallow tin, and hake in a slow oath, like a custard, till a golden brown and quite firm. Leave till cold, and then remove on to a pretty dish on a paper d oyley. This quantity will make two laige cakes. The mixture ougnt to be half an inch deep in the crust. Pearl Barley Pudding.—Take one quart of milk, three tablespoonsful of pearl barley, sugar, grated lemon peel, and one egg. Wash the barley, put in a deep pie dish with the milk, sugar, and grated lemon rind, and the egg. Bake in a slow oven till quite soft, the same as rice pudding. ' Newcastle Pudding.—Line a basin with slices of bread, pour a good custard in tho centre. Steam and turn out*, and servo Avith two tablespoonsful ot marmalade on the top, or jam if preferred. Potted Eggs.—Boil six eggs hard, pound the yolks Avitu an ounce of butter, one teaspoonful of salt, a little Avhite pepper and a* pinch of mace. Chop the whites very small, and as the pots are filled Avith the paste, strew in the Avliites, smooth over, then cover with clarified butter. Excellent for sandwiches.