SOME RECIPES.

Observer, Volume 9, Issue 532, 2 March 1889, Page 14

SOME RECIPES.

Feather Cake.— One cupful sugar, one teaspoonful butter, one cupful of milk, two cupfuls flour, one teaspoonful cream tartar, half teaspoont'ul of sr.da dissolved in tablespoonful boiling water, and adJed last.

Baked Minced Bkkk. — A cup of cold chopped roast beef, a cup of boiled rice, a cap <-f milk, one esTpf, two tablespoons butter, nno-quarter teaspoonful sat. one-eiirhtb toaspoont'ul black pepper. Pnt tho milk ov^rthe fire in a saucepan, ami when hot add all the things except the egg. Stir two minutes, remove from the fire and add flip ejrg well beaten, turn it into a pudding dish and bake twenty minutes.

Roast Mutton. — After rubbing- with melted butter, sprinkle with salt and pepper ; add a cup of 'hot water to baste with, and bake in a hot oven. Allow twenty to thirty minutes to the pound. Thicken the gravy with browned flour, or sf'rvo with mint sauce and fresh salad. Another way is to make a mixture of one tablespoon of vinegar to one pint of cold water, wash the meat, and wipe dry. Put into the bakiDg-pan with one cup of hot wa.ter and one-half cup of butter ; baste frequently. Serve with mint sauce.