RECIPES.

Southern Cross, Volume 10, Issue 30, 25 October 1902, Page 12

RECIPES.

Orange Cheese Oakes. —Ingredients ; Two tablespoonfuls of marmalade, two eggs, 2 oz. of butter, pastry. Melt the butter, beat the eggs, and add to the marmalade. Pour the mixture into well greased tins lined with pastry, and bake in quick oven. German Tart. —Stew fib. of prunes with a fib. of sugar, a strip of lemon peel and half a pint of water till almost soft. Then pare, core and slice lib of apples. Add these to the prunes, and cook together till tender. Place the stewed fruit in a dish, and add half a teaspoonful of mixed spice. Cover with a good short paste and bake in a hot oven for half an hour. Serve either hot or cold. Rhubarb Jelly. —Take some rhubarb, wipe it with a clean wet cloth, peel it, and cut into pieces one inch long. To each pound of rhubarb put fib white sugar. Put it to boil for about ten minutes, or until the juice is well drawn. Strain the juice into a preserving pan, let it boil quickly until it clings to the spoon, skim it, and put it into jam pots or moulds. The quickest way to know if it will set is to drop a little on a plate to cool. Surprise Pudding. —l pint milk, 2 oz cornflour, 2 tablespoonfuls jam, 2 oz sugar, flavouring. Let the milk come to the boil ; blend the cornflour with a little cold milk, pour it into the hot milk, and let it come to the boil again, stirring well ; add sugar and flavouring to taste. Pour half the mixture, when nearly cold, into a wetted mould, put the jam in the centre, and add the rest of the cornflour. Let it stand till quite firm ; turn out, and serve with sifted sugar.