Cooking Recipes.

Tuapeka Times, Volume XXV, Issue 1977, 4 March 1893, Page 2 (Supplement)

Cooking Recipes.

Flour Soup.— Ssir ona pint die Sotir which has been browned into three pints of boiling water ; add butlei the siza of an egg, one pint cf cream, end salt and psppsr to season.

Dumplings for Soup.— Mix with ona pint oi llour, two teaspoonfuls of bakingpowder, and one-half teaspoon of Bait ; wet with one cup of water, roll out one-half inch thick, cut into shape and drop in the boiling soup. Nudels for Soup.— Esat three ec:gs vary light ; add flour enough to make a stiff batter, ■sith a pinch ol aalfc ; roll out thin, sprinkle with flour and roll up tight ; begin at one end and shave off the cabbage. Be sure tha* the soup ia boiling when they are dropped in. Cod Fish,— Pick the fish fine, ana let it stand in oold water over night; pud in a saucepan with sufficient milk to cover it well ; when it boils thicken wiih flour and butter. Black Pudding. — One-hall pound each of raisins, currant?, chopped suet and sugar ; oue,pcuua of bread soaked in milk and beateu smooth, one-iourth ol a pound of Sour, °.pice to taste. Let rise, then bake in a naoJerateovea. Brown Bread.— Three cups each of flour and sour milk, one cup ol sweet milk, one cup of molasses, five cupa of Indian meal, one tablespoon of soda, one teaspoonful of salt, Let rise, then bako in a moderate oven. Corn Bread.— Two caps ol corn meal, one cup of flour/ one-half cup of shortening, one fourth of n cup of Bogar, two teaspoons of baking powder, pinch of salt, one cup c.eh of milk and water. Bake in a quiok oven. Veal Fritters.— Remove the bonos from two pounds of vvtil and xshop fine ; add onehalf pound of cracker crumbs, three beaten eggs, Bait aud pepper. Make into flat cakes and fry brown. 97

TJie avemge cumle? of persons in each family of the United Kingdom is, bb nearly M pcßeibte, four and s half. Forestry baa long been made a study in Japan ; no people are more skPled in grafting