RECIPES.

Southern Cross, Volume 6, Issue 5, 7 May 1898, Page 11

RECIPES.

Snowdon Pudding —Line a greased basin with stoned raisins, the cut sides against the basin, and fill with the following mixture: —6 ozs bread crumbs, loz flour, loz small sago, 2ozs each moist sugar and chopped suet, 1 tablespoon jam, and f pint milk. Mix well before pouring gently in, and boil or steam for two hours. Tomato Farcies — 4 large tomatoes, 2ozs bread-crumbs, jib sausage meat, 1 teaspoonful finely chopped parsley, small piece of onion minced, piece of butter size of walnut, 1 tablopoon rich gravy, \ the inside of tomato scooped out, salt and pepper. Mix all in a pan and stir over the fire 8 or 10 minutes. Fill the scooped out tomatoes, cover with crumbs, bake on a delf dish 10 or 15 minutes quickly. Cheese Straws —2ozs butter, 2ozs flour, 3ozs grated dry cheese; 1 egg and cayenne pepper to cover a three penny bit. Rub the butter into the flour, add the cheese grated and cayenne, mix all together into a stiff paste with the yolk (or whole egg, if small), flour the board and pin, and roll out inch in thickness. Cut some rings out with two floured cutters, also some strips into 4 inch lengths, and cut these into straws | inch across. Bake on a floured tray for 10 minutes. They should then be a pale brown. Put the straws through the rings like a bundle of sticks.