RECIPES.

Star (Christchurch), Issue 3654, 27 December 1879, Page 4

RECIPES.

Short Crust. — Bub six ounces of butler into twelvo onncesof flour; mix it with as Stile water as passible into a stiffish pasta ; leat it well and roll it thin ; add an ounce ud a-half of sifted sugar. This is the brst crust for tarts and preserved fruits to be eaten cold. Blancmange. — Another simple but tasty £mb, especially when ea'en with stewed fruit. One quart of mOk (short measure), one cranes of isiDglas9, a bay loaf, and half the peel of a large lemon. Simmer over a slow lire until the isinglass is meltrd, then pour it upon a quarter of a pound of pounded sugar, half a wineglass of brandy, and a laUespoonful of maraschino or curafjoa, Orange Tarts. — The peel of cii Seville oraogps, boiled in four or five waters, to toko off some of the bitterness, until quite tender ; cot into a jar, a layer of peel and of sugar alternately; then squeeze the juice and pulp ever it; add more sugar at the top. For six oranges, naif a pound of Bugar is sufficient if the oranges aro large. This quantity will malfr twelve tartlets. It is beßt to make it a few days before being tued. '- Snow B/'co Cream. — A very nice dish for children. Put in a stewpan four ounces of pounded loaf sugar, a few drops of any CMence yon t&ioote, two ounces of fresh iraUer, and four ounces of ground rice. Add a quart of milk, boil from fifteen to twenty sumtesi, till it forms a smooth substance, though not too thick ; put it into a mould ; serve cold. It should tarn out like jelly. Hho rice is better to be overdone than underdone. Almond Podding. — Qnarter pound of sweet almonds and an ounco of bitter, an egg and two ounces of fresh butter, two tablespoons of cream, a little mixed peel finely chopped ; beat all the materials well together. Batter small cups, half fill with mixture to allow fur rising ; - bake for a quarter of an hour in a quick oven, turn out iato a glass dish, cover with custard, put prejaerred cherries or any brighfc-colourod j tm on the top. Breakfast Cake. — The requisites are two pounds of flour, four eggs, a pound and a half of butter, some ginger, caraway seeds, citron, half a pint of cream, some milk, and a litt'o yeast. Mix the butter with the flour, bent Dp the eggs ; add the cream, put ginger, caraway seedand citron to taste, then three teaspoonful of yeast, and milk enough to make it of right thickness. Beat all thoroughly together with a spoon, set it before the fire to "rifle, and -when it has risen, drop it in cakes upon tins and bake them. Bogrod. — Three pounds and a-half of currant juice, three pints oi water, sugar to taste, flavour with one ounn- of almonds or one ounce and a-half of cinnnnon; boil this mixture; when it begins to boil, add one pound and a-quarter of grou <1 rice or sage; boil a quarter of an hour, Mir oft en, pour into cups, baring first wetted them with cold ■water. When cold, turn out and eat with cream and sugar. The juice of any acid fruit Trill do as well aa currants. Helena Pudding. — Take four sponge cakes, cnt each one in three piece*, spread them with cherry marmalade ; crush two ounces raacarooss, put a layer of cakes in a glass dish, •prinjdfl them with cnißhed macaroon?, cover ■with a custard of three eggs, and rather more titan half a pint of milk, toas-nonful of cornfloor, half a glass of brandy, » 1 c lemon ; put another layer of cakes, dec., mid cover with custard until the dish 'w full ; stick tho top orer with hlanched almonds. This makes a Tery pretty diah for a high tea or croquet party refreshment. Thick cream may be used instead of custard, together with greengage lain, by way of variety.