—Victoria Mincemeat Pudding.— Required ; 1 egg. its weight in butter, sugar, flour, ground rice, one teaspoonful of baking powder, mincemeat. Work the sugar and butter together Avith the egg, and mix the rice, flour, and baking poAvder together, and gradually beat into the butter and sugar. Line the bottom of a shallow piedish Avith mincemeat, pour the above mixture sloAvly over, and bake for half an hour or less, according to thidkness nf the sponge mixture. Sift castor sugar over and serve hot. —Kedgeree of Meat.— Melt one ounce of butter in • a , pan, and fry lightly in this a shallot or small onion, then add in about six ounces of any cold cooked meat, roughly chopped, and leave it for
tAA'o or three minutes, Avhen you add in ilb of cooked rice, the hardboiled whites of two eggs, and* a seasoning of pepper and salt ; stir these together till thoroughly heated through, then serve piled l up on a hot dish, with the yolks of the eggs, which have been kept Avarm. —Rice Pudding with Jam. — To make this, wash 4 ozs. of rice and drain it. Put it into a saucepan Avith a pint of milk, and let it simmer gently for half an hour. Add 2 ozs. of fresh butter and let simmer again until it is quite soft. Pour it out, SAveeten and flavour with agreeable flavouring, ond beat it up Avith tAvo AA’ell-Avhisked eggs. Turn it into a plain mould, Avell buttered, and bake in a gentle oven for half an hour. Turn it out before serving and garnish with any bright-coloured Jam spread round or Aipon it. —Hot Water Gingerbread.— One-half cup treacle, cup broAvn sugar, i-cup butter, 1 teaspoonful carbonate of soda, 1 saltspoonful of salt, one and a scant half cupfuls of flour, egg, half teaspoonful cinnamon, quarter teaspoonful cloves*, and one teaspoonful ginger. Mix dry ingredients, except soda, Avhich should be dissoHcd in half a cupful boiling AAmter. Beat the egg very lightly, adding it to the mixture the very last. Cream butter, add sugar, treacle, flour, soda, and water, lastly the egg. Bake in sheet or in gem cups. Make a very nice dessert Avith vanilla sauce.
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RECIPES., Southern Cross, Volume 15, Issue 21, 7 September 1907
RECIPES. Southern Cross, Volume 15, Issue 21, 7 September 1907
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