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—Fish with Rice. — Required : Remains of cold fish, boiled rice, pepper, and salt, one egg, half an ounce of butter, fryingpan, anchovy sauce. Take, the cold fish you wish to use, remove all skin and bone and flake it, then allow half as much rice. Season with pepper, salt, and a piece of butter. Beat up an egg, add it to the rice and fish, also a little anchovy sauce. Form into balls, and dredge thickly with flour. Fry in deep fat to a nice brown and serve on a dainty doyley. —Hot Tea Cakes.— Required : 3 ozs. butter, 1 lb flour, 1 teaspoonful baking powder, a table.spoonful of caster sugar, one egg, a little milk. Method ; Rub the butter into the flour, add the baking powder and a pinch of salt and sugar. Beat up one egg wiCh a little milk, and make all into a lightdough. Roll this out on a floured bear'd, and cut into small cakes with a tartlet cutter ; bake on a buttered tin. When done, cut the cakes in halves, spread with butter and servo. —Queen Cakes. — These -are easily carried because of being small. Half a pound of butter, J Tb sugar, 4 eggs. 8 ozs. flour, 2 ozs currants, a little grated nutmeg. Beat the butter and sugar to a cream, then put in two eggs and beat ten minutes ; stir in the flour lightly and then the currants ; drop them upon buttered paper ; set in a steady oven for a f ew minutes. —Ladies’ Fingers.— These are very 7 nice to eat with a glass of milk at any time, being light and easily digested.. Beat together in a basin for twenty minutes lb of castor sugar, with the yolks of two eggs : then add slowly 9 ozs. of fine dry flour ; beat the whites of the eggs to a snow and stir them in last very carefully ; then, drop the mixture upon floured baking sheets the length and size of a large finger. Sift ovci' the cakes a little fine sugar, and bake in a hot oven. When done, pack carefully in tin boxes. —4'

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RECIPES., Southern Cross, Volume 15, Issue 22, 14 September 1907

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RECIPES. Southern Cross, Volume 15, Issue 22, 14 September 1907