—Cheap Yorkshire Pudding.— Take one egg, 31 tablespoonfuls of flour, a saltspooni'ul of salt, and sufficient milk and water to make a pint. Put into a flat baking-tin and bake twenty minutes in a brisk oven. —Onion Fritters.— Cut three medium-sized white onions in slices one-eighth of an inch thick, and season with half a teaspoonful of salt, then dip the slices separately in a good Ritter batter, and fry i n deep hot fat to a golden brown. —Rice Ruffs. —■ To a pint of rice-flour add a teaspoonful of salt and sufficient boiling milk to make a very stiff batter. When it is cool thin it with four beaten eggs. Drop this mixture by large spoonfuls into hot fat and fry a golden brown—Omelette with Sausage. — For a winter morning there is no better omelette than one. made savoury with sausage, which should be partly cooked, skinned, and minced fine. Then break and lightly beat six eg>gs. Have a small tablcspoonful of butter hot in a pan ; slip in the eggs ; shake gently in one direction. When set, add the minced sausage ; fold the omelette and serve without delay.
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RECIPES., Southern Cross, Volume 15, Issue 16, 3 August 1907
RECIPES. Southern Cross, Volume 15, Issue 16, 3 August 1907
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