—Old-fashioned Hot Slaw*. Chop half a small cabbage veryfine. Put into a saucepan half a teaspoonful of salt, the same measure of pepper, one well-beaten egg, a lump of butter the size of a butternut, three-quarters of a tablespoonful of sugar ; stir well, and when it begins to thicken put the cabbage in, and cook until the cabbage is tender, stirring continuously* to prevent burning. —Cheese Dumplings. — To cupfuls of flour, add 4 tablespoonfuls of Parmesan cheese, a dash of cayenne and one pint of cream ; mix well, put into a double boiler and stir until the mixture is a smooth, firm paste ; then add two eggs, stirring very- quickly, and cooking for two minutes. Allow the mixture to cool, then roll into balls half the size of an egg, drop into boiling water and cook gently for five minutes. Serve four or five of the dumplings to e a ch plate of boiling clear soup. —Bean Croquettes. — After soaking one pint of beans overnight, boil them until tender, which will require about one hour, press them through a colander, add one tablespoonful of butter, a little salt, a dash or two of pepper, and one teaspoonful of onion juice. Mix thoroughly 7, shape with the hands into croquettes, roll in egg and breadcrumbs and fry* in hot fat. —Oyster Pie.— Make a rich pie crust and line a baking dish with it ; pour in a quart of clean oyster's ; add half a teacupful of cracker crumbs, a tablespoonful of butter, a dash or two of pepper and a little salt. Cover the top of the dish with pastry 7, cut a tablespoonful of butter into bits, and sprinkle it over the top crust. Bake until browned lightly.
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RECIPES., Southern Cross, Volume 15, Issue 4, 27 April 1907
RECIPES. Southern Cross, Volume 15, Issue 4, 27 April 1907
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