TESTED RECIPES.

Star (Christchurch), Issue 19986, 28 June 1920, Page 9

TESTED RECIPES.

lira iritfacat mutio, poetry ans W« mar lira without coaacience, and lj T * • without Lmt, we aiaj- lire without friends; we may Ur* without book*; But civiliwd man cannot live without cook*. ■"Meredith Lreakfast and Tea 'Dubiies.—lngrec.ier;hs; Tiro eg.og_ a teaspoouful of butter a tablesyoonful of milk, throe :i nespoonluls of grated cheese-, pepper Ari, p? blic °- s °f toad. Met.iod; Place the yolk of one ecg, the butter, _ milk, grated cheese and sea-K-mug m a basin. Beat all well togunei. Place m a saucepan and stir vwl n nilI ! Uto? ove '- »■ R'-UtJo heat. ~o n V loiv tbe mixture to boil. Beat the other egg and extra white and add a little salt, during tho process. Cut tome slices of bread about half an inch tmea. I>,p them Tn milk, then in the ooatea_egg and fry in smoking hot at. i iace the cheese savoarv on the tried slices and servo at once. ”Sera mb led eggs aro very acceptable served iu tno same ivay. .Another palatable, :V“ al f^ lj or te -a dish is prepared in too ioUowmg day;— Melt an 'ounce o) buttel and cook a tomato or two in , ' . A , d a m le seasoning Pom- on to sum ar slices of bread. Grata a little cheese, oyer tho top and squeeze oyer the whole a little lemon hue* if cheese is grated it i s more eusilv digested. Cauliflower, coolced and then beaten up with a little batter, pepper and salt, and spread on bread prepared in tho same way is most den Jt I m3kos a C!l PJfal breakfast dish. Quo beaten ogg will do for four 1 w* l pouml lo «‘- K there is a, VPI-°l C ?V'! Ver j lt ' CIIU bo P° urcd into leiy not fat and served with tho vc-v-Snr ( r| li ‘‘ Jren « n j°7 vegetables gi cn to lW m this way. foam; tai rots and turnips may ho used in p ace of tho cauliflower. When Irvine sidos br ° ad Ct brovm ,ve!l 011 *>° th Carrot Pudding— Ingredients: \ breakfast cuplul each of flour, bread-' crumbs, grated carrot, currant;;, md it sugar, and on;; of finely minced suet, a teaspoon hi, <d carbonate of coda, the grated and of a largo lemon or two ’ , . ones. .Method: B-isaoivc the soda m a little of the milk, then, mix i'll wed together, and pour into a greased basin and steam for three and a hah hours, or four if timt- allows. 2 lug re ai cuts; A breakfast, cupful o( mashed carrots, the same of chopped Mict, breadcrumbs, and sultanas or sjoned and chopped dates. Method; Mix all weil together, and steam for tour hours. Spice Cake.--]ngmlients: A breaktiioccuplui vi brown Hugnr Jn-lf finnnnfwl tC r l> f U | “' jldeu V™!', a tciBpootihil Of baking soda, a tablespoonIm of cinnamon, a breakfask-unful of Muck sour cream, iB of the same sized cn P ol flour, a tublespoonful of allBpice, a pound of raisins. Method; V, °P tho raisins, dissolve, the £o da m three tablcspoonlub, 0 f boiling wateradd it to the syrup, (hen add the cream, sugar and Sour with the spices, through, it. Beat thorouidiiv and then add the raisins, noil floured, liako in a moderate oven for one hour. Gun-ant Loaf.— Ingredients; ' Five, cupfuls ol uofir, .] cupful of water, 1.1 miplul ol nnik, 1. 'table,spoonful 0 f sugar, 1 lull toaspoonlul of salt, ■’ to :{ of an. Os of “Dominion” compressed yeast <1 nn oz will do ij the yeast is now.: if if, has been kept some days use % ol an ex). Bmall tbacupful of currants, luz of lemon pod. .uclhod; hilt the flour after incasurmg, then mix through it the. sugar and salt, currant!-; (dried and cleaned) and lemon peel cut very finely. Place tile yeast in half a, cnoful of warm water cover the cup, and lot stand ti 1 dissolved. Worm the milk, and add yeast to it; thou nmlie a hole in tle centre the flour, and pour in the liquid, mixing as you do so with a, wooden spoon or spatula. 'Turn on to a floured board, and work goritlv with tee heel ol the hand, using as little Hour ns necessary, just dinning the heel iu tho hand in the flour will do sometimes. Place back iu the dish imcl put to rise in a warm place. When well nson place on board and work n little. Ink to rise again, then knock down, work into shape, and place in a greased tin. When risen, place ir a moderately hot oven, and 'bake foi an hour and a onartor. Butter Hm bo added if desired, but tho loaf hj excellent without git.