SOME RECIPES.

Observer, Volume 9, Issue 529, 9 February 1889, Page 8

SOME RECIPES.

Cocoanut Pik.—One cup of white sugar, two oire», one cocoanut {prated fine, two cups of sweet milk three tablespoons of flour, or.o tablespoon ot butter; flavour with nutmeg. Bake with one <irn3t. Baisix Pudding—One-half cnp of molasses, one cun of milk, one cup of raisins, one-half, cup of butter, two eyrff-3, two mips of Hour, two teaspoons of' baking- powder. Steam one a our. Devilkd Goose.—Plunge the dressed goose in a riot of boiline- water and let it remain one hour. Fill with a strafing made of mashed Irish potatoes, ;i heaping- tablespoon of butter, minced onion, awe, pn.rsely and thyme, and half a teaspoonful of "black pepper. Place in a pan with a slice of fat pork over the breast and pour in a pint of broth or liquor, in which any kind of meat has been boiled. Mix two tablespoonfuls of pepper, vinegar and celery-vinejrav; made mustard. Butter the breast of the poose and pour the mixture over : place in a hot oven and baste frequently till done. Then serve with its own gravy. FincsssKi) Chicken. — Wash and joint the chicken, place the pieces in a stewpan, skin side down, sprinkle salt and pepper on each, add one slice ot lean pork to season it. and stew till tender ; fry sonic pork strips brown, take the pork out and l'r'v the chicken brown ; arrange some slices of toasted light broad on a flat dish—placing- a piece of chicken on each piece of bread. Thicken tho liquor in which the chicken is stewed with flour ;uid a pprwifnl of butter, let it boil up once or twice and then pour over the chicken.