Some Useful Recipies.

Wairarapa Daily Times, Volume XXVIII, Issue 7822, 13 August 1904, Page 7

Some Useful Recipies.

Boiled Leg of Mutton.—Choose a nice plump leg of mutton and put it iv a saucepan of hot water with four mediumsized onions, three carrots cut in quarters, . and one turnip ; bring to the boil, then draw off the fire and let it simmer gently until done; allow a quarter of an hour to each pound, and about twenty minutes •over. Serve on a hot dish, surrounded ■by the carrots and unions. A little caper sauce may be poured over, though many people prefer only to have the sauce iv the tureen. Dinuer Pancake?. — Take threequarters of a pound of Hour, ono breaktastcupful of milk, ono egg, a pinch of tbit of batter, some soft or line r. Put the Hour and salt in a basin, the egg well, and acid the milk to it; Then gradually at first add this to the Hour, beatiDg vciy well at first while the mixture is "thick. When all the lumps are out the remainder of the milk may be added all at once. Put a piece of butter into a small frying-pan. When it is melted just pour in sufficient batter to cover the pan and no more. When the pancake is quite firm turn over and cook the other side ; then turn out on a hot plate, sprinkle over with sugar and a few drops of lemou juice if liked ; roll Up, and serve hot. Raspberry Jam Dumplings.—Make some good suet paste and spread well with jam; then over the jam scatter some finely minced figs; roll up tightly, and put iuto tiny cloths which have been wrung out of clean cold water. Simmer or steam for an hour. Allow one pudding for each person. Sponge Cake Fritters.—Crumble up three very stale spouge cake?, pour over them half a teacupful of hot milk, stir in (after it has cooled) a-tablespoonful of tiour. Cover over for quarter of an hour, and then beat till cold, adding the yolks ■of two eggs. Beat the whites to a still' froth, and add to the mixture, and two tablespooufuls of saltanas, in boiling water. Mis all the batter thoroughly, if necessary adding more flour. Then drop a spoonful at a time into boiling lard or clarified dripping, and fry a golden brown. Drain quickly, pile on a doyley, and scatter castor sugar over.