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RECIPES.

Tomato Toast. —Mince 3. of cold ham or tongue, and half a small onion or a pickled one. Peel some to-

i matoes and cut them up in small pieces ; add some pepper and a verysmall bit of mace and mix all together. Put i an oz. of butter into a small saucepan and let it melt, then add to it the other ingredients, and cook them for ten minutes, stirring well all the time. Beat an egg, and when the tomatoes and meat have been cooked for ten minutes-, take the saucepan from the fire, add the egg, beat it well into the mixture, and stir it again over the fire until it thickens-, then spread it on squares of very hot buttered toast, and serve at once.' Gingerbread Pudding. —Ingredients : 4 ozs. breadcrumbs, 2 ozs flour, 4 ozs finely-chopped suet, and a teaspoonful of powdered ginger, a teaspoonful of baking-powder, two tablespoonfuls of treacle, a gill of milk. Method ; Mix the baking-powder with the flour, rub in the suet, add the ginger ; dissolve the treacle in the milk. Make the pudding into a smooth stiff paste with these. Put it into a buttered basin, cover with buttered paper, and steam for three hours. Turn out and serve with sugar and butter. Cost, about 9d.

Baked Beef.—lngredients : The remains of the beef, 2 onions,, two carrots, two turnips, a small bunch of herbs, salt and pepper, gravy, Worcester sauce, mashed potatoes. Method ; Cut the beef into slices. Put a layer of them into a piedish, and upon this place a layer of the vegetables—which should be cooked—adding- salt and pepper. Then put another layer of meat and vegetables until the dish, is nearly full ; pour in some gravy if you have any ; if not, boil the bones with the vegetables and use the stock. Flavour it, cover with, a crust of mashed potatoes, and bake for three-quarters of an hour until the top is nicely browned. Cost —about sixpence, without the meat.

Baked Onions l —lngredients : Four or live Targe Spanish onions, salt, water, vinegar, butter. Method : Put the onions, with their skins on, into a baking-pot; add about 4 pint water, tcaspoonful vinegar, a little butter, salt, and pepper ; cover with the lid and bake in a moderate oven for about two and a half to three hours. Serve very hot with butter. Cost—about lOd.

Military Pudding.—lngredients : i lb of chopped suet, half a pound of breadcrumbs, half a pound of sugar, the rind and juice of a large lemon. Method : Mix together the suet, breadcrumbs and sugar, grate in the lemon rind and stir in the juice. Stir aip.the ingredients well together; put into small buttered cups or tins and bake for rather more than an hour. Turn out and serve with lemon sauce. Cost —about 9d.

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/SOCR19070202.2.31.4

Bibliographic details

RECIPES., Southern Cross, Volume 14, Issue 49, 2 February 1907

Word Count
471

RECIPES. Southern Cross, Volume 14, Issue 49, 2 February 1907

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