FOR THE HOUSEKEEPER.

New Zealand Times, Volume XXXII, Issue 7110, 23 April 1910, Page 11

FOR THE HOUSEKEEPER.

TASTY ESCAPES. Stuffed Steak.-—Required: One pound of tsteak, six slice* of bacon, one pint of veal stuffing’. Lay the steak on a board, and beat it well, spread the bacon over it. and then the stuffing:. Roil it up and sew the flap. Roast for an hour and a half, or longer, according to the thickness. Baste very frequently, as the meat is lean. Chocolate Broad Pudding.—Required *. A quarter of a pound of stale bread, one pint of milk, two tablespoonfuls of choowiato powder, one of sugar, two eggs. Pour the milk (boiling) over the bread, cover it, and' leave tor half am houi. Beat up finely with a fork, add the sugar, chocolate, and beaten eggfe. Pour into a pie-dish, and bake for half an hour or till set. _ -r, Gingerbread Cake. Without Eggs.-*iic-quired: Three-quarters of a pound oi flour, a quarter of a pound ol sugar, a quarter of a pound ot treacle, a quarter of a pound, of lard and butter mixed, one ounce, of ginger, half a teaspoonful of carbonate of soda dissolved m a little water. Rub the butter into the flour, then add the sugar, ginger, and treacle,. Stir in the carbonate of soda and water, and mix rather slack with milk.

Madeira Cake. —Required: Four ounces' of butter, six ounces of caster sugar, three eggs, half a pound of sifted flour, half a teaspoonful of baking powder, a little grated lemon rind. Cream the butter and sugar together, then add the eggs one at a time, beating well all the time. Lastly stir in the flour, with which is mixed the baking powder and lemon rind. Bake for an hour and a quarter. The oven should bo hot .when tho cake first goes in, and then may get cooler. Neapolitan Fritters.—Required: Some slices of light bread, two ounces of butter, one teacupful of water, two table* spoor.ifuls of jam, the juice of a lemon. Cut tho slices of bread into rounds with a cutter and fry it in the. butter. Ar : ranee the fritters in. a circle on a dish. Into a small saucepan put iho jam, water, and lemon; when it boils pour over the fritters. Sprinkle a little desiccated cocoanut over as a garnish, and servo very hot. Apricots In Cream.—Required: Tin small p?t of apricot jam, some cream, and sponge cake about an inch thick. Cut the sponge cake in rounds with fancy cutter. Cut open, and place jam between them.'then place half an apricot on top. Whip cream, and place it round each' apricot.