Recipes.

Timaru Herald, Volume LXXXII, Issue 12796, 30 September 1905, Page 1 (Supplement)

Recipes.

. Fig P.udding.—Chop half a pound suet, also hall a pound of figs, add half a pound flour, quarter of a pound sugar, one egg, nutmeg to taste, sufficient milk to mix. Put in a buttered mould, tie cloth over top, and steam four hours' and a half. A Good Fritter Batter.—Melt one ounce of butter in oiie-third of a pint of millc, add sufficient flour to make a batter as thick as rich cream. Beat-all thoroughly, and stand for an hour or two. Just before utaiing- add a whipped white of an egg. . . Thornton Pudding.—Two eggs, their height in flour, weight of one in sugar and batter, two tablespoons of raspberry jam, half a teaspoon soda, disolved in a little j warm milk. /CreUm, butter and sugar, add •eggs,-;well beaten, then the jam, and lastly the soda. Steam m buttered'cup's, half-fill the cups; serve with sauce.- "■ Swiss Rice Pudding.—Wash two ounces of rice, and then boil gently in one pint of milk until quite tender; add half an ounce of butter.Simmer for a few minutes after the butter is put in, and put at the side of the stove' to cool. Stir in a. beaten, egg. Grease a pie-disli, put in a thin layer of apricot jam, then a layer of rice,, and so on till-the dish is full. Put a Jittle butter op the top, and bake in a "moderate oven. If yon'have any scraps of pastry, gdfnish the edge of the dish; with it,

Sheep's Head Pie- —Ingredients: A sheep's head, a piece of bacon, a piece of steak, three eggs, pepper and salt. Wash the sheep's head; well, parboil it, then put it into a pie-dish.' Add the steak and bacpn, cut in neat pieces, and the hardb'oYlSd eggs, cut in quarters. Season all highly with pepperand salt; cover with a .nice piecrust. ' A little of the liquor the head was boiled -in is an improvement to the pis. Bake one hour and a half. Xliere are numbers of dainty dishes which contain bread crumbs, and it is a great convenience to have a large tin of dried white crumbs always on hand. To make these, rub any slightly etale pieces of white bread through a sieve. Then put the crumbs in a baking tin In a very slow oven, : turning them over constantly. When they are dry and crisp take them out of the" oven r and let them get cold. They must not ibe the slightest bit coloured.. When they are cold put them away in a -tin; they will keep for months, and may always be ttsed in the place of fresh crumbs. ' ■