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To one tabiespoonful of lard, melted, add two ’beaten eggs and one and one-half cupfuls of milk. Beat well, add one teaspoonfui of salt, two teaspoonfuls of sugar, and three teaspoonfuls of baking powder sifted with two and one-half cupfuls of flour. Put the greased crumpet rings on a hot, greased griddle, and fill two thirds full of batter. Turn when half done. These are , very nice if made carefully.

—Apple Meringue. —

Prepare one pint of stewed apples, and while hot add spices, one teaspoon of nutmeg and one-half teaspoonful of cinnamon ; add one tablespoonful of lemon juice and the grated rind of half a lemon. Mix with this two tablespoonfuls of butter a nd the well-beaten yolks of two eggs. Beat until light, adding gradually one-half of a cup G f granulated sugar. Bake in a covered baking-dish, for ten minutes in a moderate oven. Eemovu and cover with a meringue, made from the whites of the eggs, four tablespoonfuls of powdered sugar, and one teaspoon of vanilla. Brown and cool slightly before serving with cream. —Friar’s Omelet.— Required : Two pounds of apples, four ounces of sugar, one ounce of apples, six o unces of breadcrumbs, a little raspberry jam, the rind and juice of a lemon, one gill of water. Peel, core, and slice the apples, put them in a pan with a thinly-pared rind and juice of the lemon, sugar, and water. Cook these until the apples are tender, then take out the lemon peel, and' either rub the pulp through a sieve or mash it finely with a fork. Well butter a piedish, shake over it a layer of crumbs ; next put in a layer of jam, then one of apple. Cover these with more crumbs. Again put in a layer of apple, and so on, until the dish is full, heaping it up slightly. The last layer should be of crumbs. Put a few small pieces of butter here and there on top, and bake in a moderate oven for about fifteen minutes. —Devonshire Cream. — Take two quarts of milk (new), set it on a dear fire ; stir it now and then. When it begins to boil, draw the pan to the side and continue to stir the milk occasionally. Pour into a broad flat dish or shallow pan to cool ; stir it about for some time after it is turned out of the pan ; then leave it in a cool place for h 4 hours. This cream is delicious with either fresh or stewed fruit.

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Bibliographic details

RECIPES, Southern Cross, Volume 15, Issue 10, 22 June 1907

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RECIPES Southern Cross, Volume 15, Issue 10, 22 June 1907

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