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RECIPES.

—Ginger Shortcakes. — Mix together 6 ozs flour, 2 ozs of ground rice, 4 ozs of castor sugar, and one teaspoonful of baking- powder. Break into this 6 ozs of butter and add one teaspoonful of ground ginger, then beat up one egg, and stir into the above mixture until a stiff paste is formed ; roll out and cut into small rounds about an inch thick and bake in a moderate oven about twenty minutes. —Savoury Rice.— Place 2 ozs of butter in a stewpan with an onion finely chopped, and one breakfastcupful of rice. Fry until the rice assumes a light brown colour. Then add one pint of good gravy or stock, and simmer gently until every grain of rice is separate. Before serving- add 2 ozs of grated cheese. Shake well and serve hot. —Medicinal Candy.— Cough candy is always popular with young folks, and when wellmade is very good medicinally. To each pound of cane sugar add quarter pint of water, boiling together until it candies, then adding just before turning out into a buttered tin a teaspoonful of aniseed, £ oz. coltsfoot, £ essence of horchound to each 2 lb of candy. To keep candy (and other sweets also) in good condition pack in parraffin paper, and store in air-tight tins in a cool, dry place.

—Cream Pie.— Stir into the well-beaten yolks of two eggs one' heaping teaspoonful of cornflour, 6 tablespoonfuls of sugar, a small piece of butter, moisten with a little cold milk and beat al together until perfectly smooth. Stir this into one cup of * rich milk that is boiling hot and cook thoroughly. After taking from the stove add one teaspoonful of lemon extract and pour into a baked crust. Frost with the whiles of the two eggs beaten stiff, with a pinch of baking powder, and one tablespoonful of sugar. Brown in oven.

—To Curry Cold Lamb or Mutton.— Cut enough cold roast lamb into small pieces to measure cups. Cover the bones and skin with cold water and cook to a strong stock, then strain and skim off the' fat. Put If cups of the stock into a saucepan; when boiling hot, thicken with onethird of a cup of flour wet to a smooth paste with cold water, season with one scant teaspoon of curry powder, one quarter of a teaspoonful of celery salt, half a dozen drops of onion juice, and pepper and salt to taste. Add the meat, heat thoroughly, and serve with a border of steamed rice.

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Permanent link to this item

https://paperspast.natlib.govt.nz/newspapers/SOCR19070504.2.26.4

Bibliographic details

RECIPES., Southern Cross, Volume 15, Issue 5, 4 May 1907

Word Count
419

RECIPES. Southern Cross, Volume 15, Issue 5, 4 May 1907

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