POACHED EGGS

Observer, Volume 7, Issue 348, 8 August 1885, Page 4

POACHED EGGS

Break your egg into a teacup previously well buttered, stand it into a frying pan of boiling water up to the middle of the cup ; as soon as the white hardens it is done ; put a knife gently around the edge and slip the egg on to a plate ; it is rather more trouble to dress them this way, but repays you well, as they come out nice and compact, and do not look so ragged as when broken into the pan of water, the usual mode of cooking them. poor mast's pudding. One-half cupful of chopped suet, one-half cupful of seeded raisins, one-half cupful of currants washed and picked, one and a half cupfuls of grated bread, one cupful of flour, one teaspoonful of baking powder, one-half cupful of brown sugar and one pint of milk. Mix all well together, put into a well greased mold, set in a saucepan with boiling water to reach half up the sides of the mold ; steam, for two hours ; turn out on the dish carefully ; serve with butter and sugar. MACARONI PUDDING. One cupful broken macaroni, one and one-half pints milk, four eggs, one cupful sugar, one large tablespoonful butter, one teaspoonful extract vanilla. ..Boil macaroni in well salted water ten minutes, then add to the boiling milk and simmer twenty minutes longer ; remove from fire, pour on sugar, eggs and butter beaten together, lastly add extract ; put in well-but fcered pudding dish, bake in steady oven thirty-five minutes and serve with sauce. Aunt Mary, Devonport.