TESTED RECIPES.

Star (Christchurch), Issue 19849, 19 January 1920, Page 7

TESTED RECIPES.

a»y live without tnuiiis josiq' und art, Wo may live -without wnxMMiee, *od liv« ■without hoftlt; Wo may lire without friend*; w« «*y lire without book*; But civilised man counot Ut« without cook*, —hlaxedith.

Given Pens for Winter Use.—Put tlio pens, .shelled, into a. saucepan of boiling water. As soon ns they boil up, pour olf the water, and turn them out into a, illiokly-folded (doth, and put another cloth over them. Lot them got quite dry before the iire, then put them into small paper bags, and hang them up in the kitchen. Nut Cake.—Three-quarters of a pound of flour, half-pound sugar, one gill milk, one toaspoonful baking powder, quarter-pound butter, three eggs, 2on chopped almonds or walnuts. Bent the butter and sugar together, add the eggs, beat -well, add the lloui and baking powder, then the nuts and the, milk. Bake in a. moderate oven for one hour and a half. Currant Cake.—The following will he found satisfactory:—l breakfastcnpful of butter, 11,I 1 ,- brcakfastoupfuls sugar. 21 hrenkfasteupfuls flour, one breakfasteupful currants or sultanas, a- piece of candied peel finely shredded, from throe to five eggs, half a teaspoonfnl of bicarbonate of soda, one - teaspoonful of cream of tartar, a pinch of saltBeat the butter and sugar together until creamy, add the eggs, one at a time. and boat each in well. Then Md the flour, sifted with the cream of tartar and salt, and mixed with the currants and peel, and finally add the soda dissolved in a little milk. The quantity of milk required will depend on the number of eggs Used. The mixture should be smooth and even, and l just thick enough to drop fairly easily from the spoon.

Foaming Eggs.—Required ; Rounds of bread, bloater paste, one egg tor each round of paste, some chopped ham or tongue, some ■white sauce, pepper and salt. Fry the rounds of broad and spread lightly with paste; now a layer or ham or tongue and seasoning. Add some white sauce to each; whin the while of egg, pile on top. Drop the yolk in the middle. Bake for throe, minutes, and serve rery hot. Ham Cakes.—A - capital way of disposing of the remains of a ham and making an excellent dish for breakfast is to take one nnd a half pound of ham (fat and lean together), put it iu a, mortar and pound it, or pass it through a. sausage machine- Soak A largo slice of bread in half a pint of milk, and heat it and the ham well together. Add one egg, beaten up. Rut tho -whole into a mould, and hake a rich brownOxfordshire Bacon Pudding.—Lino a basin with snob crust; cut off the rind and scrape one pound of streaky bacon at the bottom, then slice up throe largo onions, a good tcaspponful of chopped sage, popper, and salt to taste. Fill your basin with alternate layers of bacon and, onions; cover over with the suet crust as for a beefsteak pudding; tie over a floured cloth; boil for three hours. Or it. may ho on a jam roll, only spread on your suet crust the bacon and sliced onions instead of jam.

Black, "White and Red Currant Jelly. —Required: Currants. To each pint of juice allow lib of loaf sugar. Strip the currants from tho stalks, and put them in a. jar. Crush tho berries slightly to let the juice ran) freely from them- Cover tho jar, and put it in a pan with boiling water to come half-way up the jar. Set the pan on the lire, and let the water boil until all the juice is extracted from the fruit. Strain off the juice, pressing the fruit gently, to extract a,s much ns possible, but be carolnl nob to rub it to a pulp, or tho jelly will not be clear. Next measure the juice, and allow; sugar in the given proportion. Put juice nnd sugar in a preservingpan, and when tho sugar has dissolved boil all gently until some of tho juice, when allowed to cool, will set in a good jelly. Pour it into small moulds or jars, and 1 cover. Raspberry jelly is made in exactly the same way as currant.