RECIPES.

New Zealand Graphic, Volume V, Issue 40, 4 October 1890, Page 14

RECIPES.

Doughnuts.—l teacup sour cream, 2 cups of sugar, 3 eggs, 8 cups of flour, 1 teaspoonful bicarbonate of soda. Beat sugar and eggs together. Dissolve the soda in a little warm watei, stir it in the cream, add the Hour and a little ground spice, or flavour it with a few drops of lemon. Have a pan of boiling lard. Roll out the mixture, cut in rings, ami fry till brown. Charlotte Russe.—Charlotte russe may be most easily prepared by lining a dish with split lady’s fingers made at a baker’s, fir by using thin slices of sponge cake. To one quart of rich sweet cream add flavouring and sweeten with three-quarters of a cup of powdered sugar. Whip the cream to a stiff froth, fill in the dish and lay cakes upon the top ami set it upon the ice. Rice instead of Potatoes.—To boil rice which is to be used in place of potatoes, wash a cup of rice in salt and water, ami in two or three fresh waters; then set it over the fire in plenty of boiling water, and boil it (uncovered) briskly for ten or fifteen minutes : drain off the water and put the rice into a dish before the fire to dry, lightly pricking it with a fork occasionally.