RECIPES.
Scotch Role. — flour, 2ozs. lard or dripping-, 2ozs. sugar, 3ozs. sultana raisins, 1 egg, | pint tepid milk and water, 2 teaspoons cream of tartar, mixed with the flour, 1 teaspoon soda in the milk, and 1 teaspoon salt. Rub the dripping into the flour, add the sugar and egg beaten together, then the milk, and lastly the currants and raisins. Divide into pieces and plait into twists. Bake in a hot oven. When done brush over with a tablespoon of milk and a lump of sugar warmed together. Ceeam Tapioca. —Soak 1 teacup tapioca in water all night. In the morning pour off, and put the tapioca in 1 pint boiling milk; boil 10 minutes. Beat the yolks of 8 egers with 3 tablespoons sugar, 3 tablespoons grated cncoanut, stir in and boil 5 minutes. Pour this in a piedish, cover with the whites beaten stiff and sweetened. Sprinkle cocoanut over and place in oven to set. OfSTEK Soup. Beard 2 dozen oysters, strain, and save the liquor. Simmer the beards in a little pale stock for 20 minutes, strain the liquor off, add this and the oysters to the stock. Do not let them boil. A little warm cream may be added at the very last, or a tablespoon of arrowroot mixed in a little milk to thicken. Flavour with mace and cayenne.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/SOCR18980611.2.25
Bibliographic details
Southern Cross, Volume 7, Issue 9, 11 June 1898, Page 7
Word Count
225RECIPES. Southern Cross, Volume 7, Issue 9, 11 June 1898, Page 7
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