HOUSEHOLD RECIPES.

New Zealand Graphic, Volume VI, Issue 25, 21 June 1890, Page 14

HOUSEHOLD RECIPES.

Diplomatic Pudding.—Diplomatic pudding may lie made as follows : L se currants and pistachio nuts in a plain mould with a lining, and fill the outer part with a jelly made with gelatine. When the jelly is set remove the lining by putting a little warm water in it. Make a custard with a pint of milk and four yolks of eggs,sweeten and flavour with vanilla : add one-half ounce of isinglass stirring it into the custard when hot. Break up one or two sponge cakes and macaroons, cut up a few dried fruits, put in a layer of each until the mould is nearly full, pour in the custard and set in a cool place until wanted. Dip the mould in tepid water to remove the pudding. Ginger Biscuits. — To make ginger biscuits use four ounces each of flour, oatmeal, butter, and sugar (or golden syrup), half a teaspoonful of baking powder, one dessert spoonful of milk, one egg and ginger to taste. Afternoon Tea-cake.—Half-pound flour, quarter-pound butter, i|uarter ]>ound sugar, one egg. Mix butter with the flour and mix with the egg ; it will then be quite stiff; break up into little bits, and bake in a qnick oven.