HOUSEHOLD RECIPES.

New Zealand Graphic, Volume VI, Issue 23, 7 June 1890, Page 14

HOUSEHOLD RECIPES.

The Stanley Pudding.—Take four penny sponge cakes, crumbed —or you could use four ounces of crushed ratafia biscuits instead—pour over them the strained juice of four lemons, add the grated rind ot two, a quarter of a pound of eastor sugar, three-quarters of a pint of cream or milk : a little nutmeg i grated), and the yolks of six eggs and the whites of three : the latter must be beaten well before being added. Line a pie-di-h with puff paste very thinlv, and pour the mixture into it ; bake the pudding for half an hour. The brown, burnt looking sauee is the caramel : it is simplv made of eastor sugar and lemon juice. They must be put into the mould the pudding is going to be made in. and then the mould must be placed on the top of the stove, and the sugar and lemon juice will very quickly become a golden colour, which is the colour it should be. ’ While the caramel is quite hot. the mould must be lined with it. This is -lone by turning the mould round and round. When a thin coating has been formed-all over the mould, it must be dipped at onee into cold water to set the caramel. The custard must then l»e poured into the mould and strained. The caramel must always l>e served with this pudding, otherwise it should not 'be called caramel, as the sauce is what the pudding takes its name from. Thick oxtail Soup.—Cut the ox-tail up in length- bv the joints, and the large joints should lie divided into three or four pieces. Put them into a saucepan, cover them with .-old water, add a pinch of salt, and bring the water to the boil : then strain the water off and well rinse the oxtail with water, after which put it in a stewpan with plenty of vegetables, onions, leeks, celery, carrots, turnips, a good bunch of herbs, four or five cloves, a dozen peppercorns, two blades of mace : cover with six or seven pints of stock, of water if you have not any stock, and let all simmer gently for four or five hoars. The meat should then be quite tender. Strain the stock through a hair sieve, and when cold remove any fat there may be on the top. Take all the vegetables and pound them : thicken the soup with a little cornflour — two teaspoonfuls will lie enough—and when the soup boils add the vegetables which have been pounded, then pa— all through a liair sieve or tammy cloth, taking care to rub anmeh of the thick [>art through as possible. Make the soup hot again, and add the pieces of the tail, allowing two or three pieces for each person. A little sherry may le added to this soup, if you like.