RECIPES.

New Zealand Graphic, Volume VI, Issue 32, 9 August 1890, Page 14

RECIPES.

Abernethy Biscuits.—The following is Dr. Abernethy’s original recipe for making Abernethy biscuits:—One quart of milk, 6 eggs, 8 oz. of sugar, i oz. of caraway seeds, with flour sufficient to make the whole of the required consistence. Weigh off into two ounce pieces, mould, pin, and dock, ami bake in a moderate oven. A (’HEAP QUICKLY MADE PUDDING.— Flour and suet, 4 lb. each ; 4 eggs ; J pint of new milk ; a little mace ami nutmeg ; J lb. of raisins ; same of currants. Mix well and boil threequarters of an hour. [Longer boiling would improve this pudding, but this is the time given in the recipe. — El>.]

( )ysters on Toast.—To serve oysters on toast, strain the liquor oft a quart of oysters. Put one cupful of cream or rich milk and one cupful of butter in a porcelain kettle. Let this come to a boil and add one teaspoonful of flour wet with a little cold water. Drop in the oysters, adding salt and pepper, and let them boil up. Lay slices of bread, nicely toasted, in a dish, and pour the oysters over them. Serve immediately. Rice Croquettes.—For rice croquettes boil one cupful of rice, without stirring it, in one quart of milk or water till it is (piite dry ; then, add two eggsand a large tablespoonful of butter, honn it into small rolls. Dip them in cracker crumbs and fry in boiling lard. An Agreeable Disinfectant.—A medical journal offers the following recipe for an agreeable disinfectant: — To four parts of essence of rosemary add one part each of essence of lavender and thyme and eight parts of nitric acid. Shake the bottle containing the mixture, pour a portion of it upon a sponge and allow it to evaporate. The vapour given oft is agreeable, and to some degree disinfecting.