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Otago Witness, Issue 1951, 11 April 1889, Page 34

Hp^prtEßjesxs. Brighton Biscuits,—One-half cupful of butter, one scant cupful, of, sugar, onethalf 'teaspoonful of soda, dissolved in, warm water, one half-cupful of milk, .one half of a nutmeg grated into butter and, sugar.,,flour enough to roll out very thin, Spfipkle each with sugar and bake in a 'moderately hot oven, Lemon Apple Pudding.—Half ( a pound of| breadcrumbs, £lb ,'suet, £lb sugar, juice of one lemon, one grated,apple, two tablespoon--fuls of flour, two eggs Ibeaten stiff/jfmix all well together and boil in a,,mould;., >When done turn it out carefully an&'sei^e. This pudding may tie ya/ied in flavour by substituting any other kind of fruit for, the apple, but the lemon in all cases 3hould be used.

Apple Fritters.— Cut some good culinary apples into thick blices, scoop out the cores with a tin cutter, then pare off the rind, and place the pieces of apple in a basin, add a liqueur glass of brandy, a spoonful of sugar, and grated lemon peel, and let them steep in this an hour ; next dip each piece of apple in some light frying batter, and drop them gently into some boiling lard; turn them over in this lightly with a fork, an,d when fried crisp, and of a light, colour, drain and dish them up on a napkin ;, dredge some sifted sugar over and serve. ( Pears may be treated in the same manner. '■ ' Honey Toffee.— Take lib honey, same quantity of moist sugar, and £lb butter. Put them in a saucepan large enough to allow of fast boiling over a clear fire. Put in the butter first, and rub it well over tlie bottom of the saucepan, then add the honey and sugar, stirring together' gently with a knife. After the mixture has boiled for about 10 minutes ascertain if it is done in the following way : — Have ready a. basin of cold water and drop a little into it from the point of a knife. If it is sufficiently dcme when you take it from the water it will be quite crisp. Now prepare a large shallow dish, rubbed all over with butter, and pour on"the toffee to get cool.

Portuguese Fbitters.— Put6ozrice into a pint of milk, 4oz sugar, 2oz butter, cinnamon,' and lemon peel. Boil this very gently over a slow fire for about three-quarters of an hour, by which time the rice will have entirely absorbed all moisture. t Mix in three yolks of eggs, and then make up this preparation mo balls about the size of large walnuts, introducing in the centre of each a teaspobnful of orange marmalade ; egg and breadcrumb them over carefully, and, as you do so, ; place them in a wire f rying-basket, and immersa them in boiling lard. As soon as they have attained a light colour, drain and dish them up' on a napkin with sifted sugar over.