RECIPES

Timaru Herald, Volume XCIII, Issue 14353, 19 November 1910, Page 1 (Supplement)

RECIPES

Irish Potato Cakes.—Hall a pound ol Do.leu pcuitOOo (paSsttl tlirongli a s.evej, tuit-s-iiuarceis oi a peiinu ui hour, oiie anil a iiaii or buitar, one iHlil'.:-.: oi: yeast, a ml] ell or salt., one piUi. of iiiiiii. arta ma mux, BJUti absolve in it the ycatt and butter. tM mio the potato, aa'd, waeu v. eil mixed, knead ill tlie llour. Put. jt by the lire lo rise for an hour or so. Then shape into small cakes and bake in « moderate oven. Serve liot, splii and buttered.

Cabbage Mould (a tasty dish). —One -or two cabbages, butter, pepper, "and salt, grated carrot, jjoil the cabbage carefully, and then squeeze it in a. colander til! perfectly dry. Chop it finely, and then add a lamp of butter, and season well with pepper onu sail. Press lightly iuio a ciiina monk:, and then beat in the oven. Turn o;;t. arid serve garnished with grate*! carryt. Coeoanut Loaf. Cream tog-ether half a cupful of sugar, the beaten yolks of three eggs, and beat until very light stir in two cunfuls of sifted and a cupful of milk. Add a teaspoon fill or 1 vanilla, two cunfuls of freshly-grated cocoa nut, and the whites of the eggs beaten to a. stiff froth; last, sift in two teaspoonfnls of baking powder. Beat well for one minute, turn into a. wellgreased nan. Bake in a moderate oven to a ligM brown.

Economical Shortbread.—One pound flour, 6oz butter, 4oz castor sugar, the grated rind. c-S a i'resh lemon, half teaspoonful baking nowder, a little milk, a good pinch of salt, and a few can-a-way comfits. Stir the flour, salt, and baking powder well together; stir in sufficient milk to form a compact dough; roll out and stamp with a biscuit cutter; garnish with carraway comfits, and bake in a. moderate oven for 20 minutes.

Oatmeal Biscuits.—Rtih Sos of butter into 2oz of flour until like breadcrumbs, add 2oz of medium catmeil. and loz of castor sugar. Mix in half a. toasrvoonful of carbonate of soda and pinch of salt; when thoroughly mixed, make moist with one egg well beaten, and roll out. Out in rounds, and baire in a good oven until quite firm.

Strawberrv Ol'iitwie. Dissolve half an ounce of gelatine in a little water. Pro s lib of strawberries through- a » : eve. and st.«r in a lined sancenan over the fire with 4oz of castor sugar, two ,Mns«fnls of milk, and the Stir for four or five minutes, and then F"t on one side to cool.} When cold. d : «h in custard glasses. Put- a spoonful o F et.ifflx.beaian cream on the top sL"«K,