TRIED RECIPES.

Star (Christchurch), Issue 12646, 2 June 1919, Page 7

TRIED RECIPES.

(Contributed.) ' Liny Daisy Cake.—Due cup sugar, one and one-half cup flour, and two teaspoons baking powder, sifted together three times; into a cuj> drop two whites of eggs, fill cup up to onehalf with soft (not melted) butter; fill up cup with milk, add both and beat seven minutes- Bake in a loaf. Ice with one cup pulverised sugar aud one tablespoon milk, one teaspoon of lemon extract; beat till creamy and spread. This is a most delicious white cake. . Salmon Patties.—Take a medium siv.o tin of salmon. Remove from tin. put in bowl together with two eggs well beaten and salt and pepper to season to teste. Then put in crumbs until it thickens the mixture well enough to form into cakes. Roll cakes in crumbs and fry. Fry well and servo hot with parsley or lettuce. Savoury Rabbit Hot-pot-.—Ono rabbit, seasoned flour, a little fat, salt, pepper, water, sliced potato. Clean and prepare the rabbit carefully. Joint it. neatly. Put loz of flour on a largo plate, add salt and pepper to it, and mix well. Toss each piece of rabbit in tho flour until well coated. Heat the fat until smoking, and fry the joints until dark brown on each sideTurn them into the stewpot. Put the rest of tho flour into the frving pan and allow it to brown. Add half a pint of water, and boil it up. Pour this over the rabbit, with enough warm water to just cover it. Add sliced potato or chopped onion to taste. Bring the stow slowly to the boil, then let it simmer on the range or in tho oven for two hours. Servo in the pot with freshly-boiled sprouts and mashed potato. Eggs and Spinach on Toast—This is a nice way of using up cold vegetables. Take some cold spinach Horn a previous meal, and reheat it with a little more butter or cream. Spread it on some rounds of buttered toast thinly spread with anchovy, and place a neatly poached egg on each. If required for a savoury make tho rounds of toast smaller, and use buttered eggs instead of poached eggs. It is worth noting that any “greens,” if sieved and cooked with butter or cream to form a puree, will take tho place of spinachRico Biscuits.—lngredients: One cupful'of flour, ono cupful of ground rice, 2oj! of sugar, 2o» of butter, two eggs! half packet mixed spice, pinch of salt! Method: Beat butter and sugar to gethor, add eggs one at a time and heat. Mix soda, and cream of tartar and salt through flour and sift, then add the spice and mix all together. Roll out thin, and hake in' a ' fairlr f/idck oven, Place on a cold oven slide.