RECIPES.

Wairarapa Daily Times, Volume LXVI, Issue 11975, 12 May 1914, Page 3

RECIPES.

.Lobtfi'cusi , .—S.iilor's lobsi'ousi.' is cotter than Irish stew, as it has no "soiny stufT.' , . It is made thus: — l'r.t layers of beet' or mutton, onions, ai.d cit potatoes, or small ewn-si/.ed | otatoes, pepper and salt, rover with water, skim carefully win n it comes to the b )il. Stew gently until the. meat is thoroughly cooked and the potatoes have absorbed the gravy. Very few people i.owadnys will take the trouble to jrake it properly. Tt is, of course, a winter dish. Fried up next day, U is, tt my thinking, bettor than when fresh-cooked, (.'old cooked meat can >.c Used if stock is available, instead '<f As-ater. This recipe is exactly that yiven by the besj , cooks for Irish str<v, e"cept that cold' meat is never advi-i'd for Irish stew. Savoury Pudding.—Chop finely th". rt mains of some cold meat, and phf.e these in a piedish with suflicient salr. i'r-.d pepper to >o:ison the meat, i'u" -.]lb. of Hour into the basin, and ad.l to it a. pinch of salt. Heat an egg, mixing withit half a pint of milk (on" brenktV.steupi'ul). Add this in sm.iii quantities to the flour, beating w'll and m.ikinu the batter thorough y smooth. To the batter add half a te:isj oont'ui of biithr, pour the whole o/er Ile meat in the pio.lish, and b:;ke hi ;: hot oven for twenty minutes. The s;;voury should lise well, and lie of a pietty brown colour.