RECIPES.

Southern Cross, Volume 8, Issue 41, 2 February 1901, Page 11

RECIPES.

A Nice Pudding. —Half pound of flour, quarter pound of suet, half pound of raisins, half pound of currants, half pound of coflee sugar, quarter pound of grated carrot, quarter pound of grated potato, one ounce of lemon peel, one ounce of citron peel) one tablespoonful of treacle. Mix all well together. Put no liquid, and boil four hours. It is better to mix over night. Cauliflower Pickle. —There is no nicer pickle than cauliflower alone. It is quickly and easily made, and is generally very popular. It is always well to lay the cauliflower heads for a half hour or more into cold water before cooking to draw out any insects that may be hidden within. Boil the beads whole in slightly salted water, removing them as soon as the stems begin to be at all tender. Gut them into pieces convenient for serving and drain well. Scald just enough cider vinegar to barely cover the cauliflower, adding to each pint of the vinegar used, 2 tablespoonfals flour mustard ; or, if preferred, less of the flour mustard and a tablespoonful of French mustard can be substituted. Stir this smoothly into a little cold vinegar first and into the other when boiling. Let it cook 5 minutes, stirring it all the time to prevent its becoming lumpy. Pour it over the cauliflower that has beea packed closely in bottles. It is soon ready for use.