RECIPES.

Gisborne Times, Volume XXX, Issue 3604, 17 August 1912, Page 4

RECIPES.

A CHEESE PREPARATION'

I Ironic two ounces of butter in pieces,. put it in a. saucepan and pour over it a pint of boiling water. Have ready ta cupful each of grated cheese and {Tour, reasoned with salt, cayenne, and a little mustard. Add these gradually to the hot water and butter, stir until smooth, and boil the mixture for five minutes. Set it aside to cool, and when nearly cold add to it four unbeaten eggs. Beat all these well together, the eggs being put in •ono at a time. Continue beating for a quarter of an hour at least, drop spoonfuls of the mixture on a greased baking tin, and cook in a slow oven for a quarter of an hour.

BREAD PUDDING

Take as many crumbs as you may requirh, and soak them in milk, then add two ounces of butter, the yolks of three eggs, and the whites of two. A quarter "of a pound. 1 of currants, washed and dried, the same of raisins, chopped and stoned, two ounces of minced candied peel, two ounces of sugar. Mix all well together, and put into a buttered tin if to be baked, if boiled, into a well-greased basin. Tie a cloth over, set into a pot of boiling water for two hours. * * * SCALLOPED KIDNEYS. Cut an ox kidney into thin slices, season with pepper and salt, butter a piedish, and put a layer of kidney, a few slices of onion, a layer of breadcrumbs, some little bits of butter, and a few drops of Worcester sauce. Fill up the dish with alternate layers, then pour in half a cupful of water and sprinkle the top with brown breadcrumbs. Bake for one hour in a moderate oven.. * * * BOILED SPANISH ONIONS. Pool fi i x medium-sizod onions and boil gently' for five or six minutes in a little salt and water. Drain on a sieve and then throw them into a saucepan of cold water and allow them to simmer until they .are tender right through without being broken. Serve on a hot dish with melted butter poured round them.

UNIQUE PUDDING IN A. MOULD

A quarter of a pound of currants, a quarter of a po-und of raw potatoes, aquarter of a pound of scraped carrots, six ounces of chopped suet and enough flour to make it the consistency of a boiled batter pudding. Scrape the carrots and raw potatoes into a large basin, then add the currants, washed, dried and picked, then the suet and flour. Mix these dry ingredients well together, and stir into the whole enough treacle for boiling - —about three tablespoonfuls. Put the whole into a well-greased mould, tie a cloth over the top and put into a pan of boiling water and allow all to boil slowly for about two hours. Serve with glasses of cold custard.