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A Nice Pudding which tastes good and keeps well is made toy taking one cup of soft soaked breadcrumbs, one teaspoonful grated cinnamon, i teaspoonful of grated cloves, i teaspoonful grated allspice. Beat two eggs lightly, and add \ cup milk. Mix I cup chopped figs with 2 tablespoonfuls of flour and add to egg mixture. Pour this into breadcrumbs and spices ; add one tablespoonful sugar, and turn the whole mixture into a small greased pail, then steam it for 1-i hours. If there is need of haste, pour the mixture into four buttered cups and cook in a pan of hot water for twenty-two minutes. This may toe served with hard or soft sauce.

Russian Trifle.—Stew 2 ozs of rice in 1 pint milk until tender ; put it into a bowl with 2 ozs breadcrumbs, 3ozs sugar’, loz butter, 3 beaten eggs and a little vanilla essence. Mix well ; bake or steam for an hour ; when cool put it into a glass dish in which you have placed a layer of jam ; pour over a good custard, cold, and then place a thick whip of cream over the top. American Peach Sweet.—Break up 12 large ripe peaches (or when these are not available use the canned ones), and stir to these two small coffee cupfuls of castor sugar, f of a pint of water, and one gill of any liqueur syrup to taste ; lastly mix in lightly the very stiffly whisked and sweetened whites of 3 eg-gs, and set the whole on ice, or in the charged icecavcs till stiff and frozen.

Tomatoes an Gratin. —Required : 1 lb of tomatoes, salt and popper, 2 oz grated cheese, 2 oz of breadcrumbs, 1 oz butter. Well butter a piedish. Mix together the crumbs and cheese, all but a tablespoonful of the latter. Dust the dish over with crumbs and cheese, leaving a layer at the bottom of the dish. W’ash and wipe the tomatoes, cut them in slices ; put a layer of these slices in the dish, and then a layer of crumbs and cheese, and so on till the dish is full ; dust each layer with salt and pepper ; the last layer should be of crumbs and cheese, , and over this sprinkle the extra spoonful of cheese, put the rest of the butter in little pieces on the top. Bake it in a moderate oven till the tomatoes are tender and the cheese is nicely browned, then serve it as- hot as possible.

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Bibliographic details

RECIPES., Southern Cross, Volume 14, Issue 47, 19 January 1907

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RECIPES. Southern Cross, Volume 14, Issue 47, 19 January 1907

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