Recipes and Hints.

Oamaru Mail, Volume XXXVIII, Issue 10604, 5 November 1910, Page 4 (Supplement)

Recipes and Hints.

Poached Eggs with Peas—Take 6 eggs, k>z flour, the same amount; butter, * pint milk, £ teacup cooked- peas, salt and pepper to taste, and sippets oi toast or fried bread. Melt the butter in a small pan and stir tho flour into it smoothly, then add the milk and stir all until the sauce boils and thickens. Season it carefully to taste, then pour it into a hot dish. Poach the eggs carefully, lay them on the pea.s, and arrange the sippets round the dish. Surprise Sausages—Remove tho skins from lib sausages. Flour your hands, aud roll the sausage-meat into balls the size of a large walnut, then either flatten them into thick cakes or roll them with the hands into small sausages again. Have ready some warm rice, which has been well boiled and drained, and roll the cakes or sausages in the rice until they are encrusted with it, brush them over with beaten eggs, and roll them in fine breadcrumbs. All this can be done overnight if tho disli is to be served at breakfast time. ) n tlie morning fry them in hot fat. Ho not let them brown too quickly, or they will not be cooked in the middle. Mashed potato can be used for coating-thorn instead of- tho boiled rice.

Honey Confection. —This .confection I will be found delicious, and to make, it "break lib'lump sugar into pieces, put it into a. pan, add to it the yolks of C eggs and the whites of 4, and the juice of 4 lemons. Grate in the rinds of 2 lemons and -Jib butter. Slir the ingredients over ft slow fire until the mixture becomes thick like honey. It will keep for a year if it is put into jars and tied down with paper. Fruit Mould. —Stew in a little water about Mb ripe, fresh fruit (if plums arc used, it is better to stone them), add sugar to taste. Lino a wetted basin witli slices of bread, without crust, pour the hot fruit into thisj and fit on tightly a top of bread.' Place a plate on the top of-the hasin, with a weight on it, and leave for 12 to 24 hours; to set. 'Turn out and serve.

■ Open' Treacle Tart. —Line a tart tin with short crust. Thicken some, golden syrup or treacle with breadcrumbs, flavor with a little lemon juice and I grated rind; pour the mixture into the ' tin, cover, if liked, with a trellis of pastry, and bake. Any jam or fruit can be used in this way. Baked Custard.—Beat 4 eggs lightly with a little sugar, and pour over it 1' pint of boiling milk, flavored to taste. Line a dish with a little pie crust and pour in the custard. Bake it for threequarters of an hour. To keep bread moist, put it in a clean cloth and keep it in the copper with the lid down.