Recipes.

Otago Witness, Issue 1602, 5 August 1882, Page 28

Recipes.

Tip Top Cake.— One pound of sugar, one cupful of butter, four eggs, one cupful of milk, one pound chopped raisins, half a grated nutmeg, one small teaspoonful of so -a, one teaBpoonf ul of cream of tartar ; flour to make it of a proper consistency. Bachelor's Podding.— Beat up three eggs, flavour with essence of lemon and grated nutmeg, and add them to four ounces each of finely-minced apples, currants, grated breadcrumbs, and two ounces of sugar; mix thoroughly and boil in a buttered mould nearly three hours. Serve with wine sauce.

Lemon Pie Frosted.— Grate and squeeze the juice of two lemons. Take the yoke of four eggs, two cups of sugar, and beat well together, and add one cup of cold water. Have a crust as for custard pie, pour the mixture in and bake. While baking take the whites of the four eggs, one cup of powdered sugar, two tablespoonfula flour, pour the frosting over them, and bake a light brown. This makes two pies. We think them splendid. Brawn. — Take a pig's head and feet and a half pound shin of beef, boil together for two hoars and 'a half in as much water as will cover the meat when done. Take out of the water, remove all the bones, cut up the meat, put pepper and salt and some mixed spico to your taite, mix all thoroughly together, and put into a mould that has been thoroughly wetted with cold water, with just as much liquor as will cover it. When cold, it will be as firm and cut like a oheeso ; tho remainder of the liquor will make fine pea soup, but reduce it. Crumpets.— Mix a quart of good milk with water to make a batter ; add a little salt, an egg, 1 and a teaspoonful of good yeast; beat well, cover it up and let it stand in a warm place to rise. Clean the muffin-plate, or, not having this, a frying-pan, while warm, over the fire, and rub it with a greased cloth or a little butter tied up in a piece of muslin; pour a cupful of the batter iuto the pan or on the plate ; as it begins to bake raise the edge all around with a sharp knife. When one side is done, turn and take the other side. Crumpets are generally fnow poured into prop.sr sized rings of tin, which makes them all of a size and |hlcknessi