Apple Balls

6 Good sized apples. 1/2 doz cloves.

A little brown sugar and if liked

a little lemon rind

......

Short Pastry for 6 apples

1/2 lb Flour

1/4 lb Butter, Lard or Dripping

1/2 tsp Baking Powder

Pinch of salt and cold water to mix

......

Roll each apple with paste,

fill the hollow with castor sugar

and cloves on top.  A little red-

currant jam placed on top adds

to the delicacy.

Place on greased or floured tin and bake

1/2 hour in moderate oven.

[BCW]

Five Minutes Pudding

Requires: Flour two ounces, sugar two ounces, a teaspoonful

of baking powder, two eggs, and any kind of jam.

Beat all together but jam.  Bake in a buttered

baking tin for six minutes in a hot oven.  Take up,

Spread some jam over, roll up while hot and serve at

once.

[BCW]

White Sauce

1 oz Butter (or 11/2 ozes)

1 oz Flour

1 gill milk (Water)

1 Desert spoon of Brown Sugar

[BCW]

Ginger Bread Pudding (4th October 1898)

2 tbsp Bread crumbs

(or 4 tbsp Flour)

2 ozes (ditto) Flour

1/2 tsp Baking powder

Pinch of salt

1/2 tsp Ground ginger

2 tbsp Chopped suet

1 1/2 tbsp Brown sugar

About 4 tbsp Milk

1 1/2 tbsp Black treacle

Method

Mix together the dry things.

Make a hole in centre and pour

in treacle, milk, egg.

Mix all well together.

Steaming a pudding is much

lighter than boiling.  It has

more room to rise and swell

Add pinch of salt to

boiling water when

boiling puddings.

[BCW]

Some [?] Dainty Dishes

Good Sauce For Chops

Into three tablespoonfuls of gravy put

two of Worcester sauce, a teaspoonful of

tarragon vinegar, a squeeze of lemon, and

season highly with pepper and salt.
1

Rhubarb Jam

Is delicious if made thus: to every pound

of rhubarb allow three-quarters of a pound of

sugar and half a lemon sliced, and to every

seven pounds a tin of pineapple chopped finely.

Put on the fire, and when it boils let it boil

fast for half an hour.  Put into pots, and while

hot cover with white paper, using white of egg

as the paste.

Invalid Pudding

Butter a breakfast cup, crumble into it a

stale penny sponge cake.  Beat up an egg with

a quarter of a pint of milk and pour over.

Let it stand for twenty minutes, then cover

with greased paper, and steam gently till the

custard is set. Turn out and serve with

or without jam, according to taste.
 2

Indian Mince

Is a very good way of using up cold meat.

Take any remains of cold meat you may have,

if of several kinds all the better. Add a little

lean bacon or ham.  Pass all through the

mincing machine, dredge well with flour, stir

in a spoonful of curry powder, and moisten

with a little good gravy.  Make a wall of rice

or mashed potato on a dish, and put the mince

in the centre.  Serve hot, and hand chutney 

with it.
3

Steamed Egg

Is often appreciated by an invalid as a

liht supper dish.  Have ready a saucepan

with two inches of water boiling in it.  Put a 

little piece of butter into a small teacup.

Stand it in the saucepan, and as soon as the

butter melts, break a fresh egg gently in it.

Cover with a saucer and let it gently steam for

eight minutes.  Have ready a small square of 

buttered toast, turn out the egg on to it, dust

with parsley and serve.  If liked, a little

anchovy sauce may be spread on the toast.

Tea Scones.

This recipe is sent me by a kind corre-

spondent, so I hasten to give it to my readers.

Put two large breakfast-cupfuls of flour into a

basin, add one teaspoonful of sugar, two of

baking powder.  Rub in two ounces of lard,

and make into a ight dough with milk,

sour for preference.  Roll out to about three-

quarters of an inch thick.  Cut into shapes,

and bake in a good oven for ten minutes.

(Thanks to Fort Augusta.)

[BCW]

Welsh Cheese Cake

The weight of 1 egg in butter,

caster sugar and flour.  A little

lemon rind grated.  Pinch of b[aking] powder

a little raspberry jam

Cream together butter and sugar

then add alternately the beaten

egg and flour.  Add lastly b[aking] powder

and pinch of salt.

Short Pastry

(use as little water as possible)

1/4 lb Flour

1 oz Butter

1 oz Lard

1/4 tsp baking powder

Pinch of salt

Cover lard with flour and break

and rub with tips of fingers

(Tbsp of c[aster] sugar may be added to

make it crisp for sweet things)

Put in b[aking] powder (1 tsp to 1 lb flour)

Turn out on b[read] board and knead

to get out cracks.  Roll out

and line tins (greased)

Put tiny bit of jam in the

bottom of each tin.

On top of each put tsp of the

above mixture

Bake about 15 min in hot oven

Makes 8 buns

[BCW]

Queen of Puddings

1 Breakfast cup full of bread crumbs

Ditto milk

1 oz Sugar

2 Eggs, little grated lemon rind.

About 2 tbsp raspberry jam

(Buttered dish) Pinch of salt

Put in dish - crumbs, sugar, salt

and lemon rind.  Get milk to boiling

point.  Pour it over the dry things

in basin and mix together.

Stir out the steam.

Pour in the yolks (without the

whites) Stir well up.  Bake for 15 min

Can be divided in two (Time 7 1/2 min)

Bake till nicely set.  Spread

with jam and heap on top the white

of egg (add a little salt and whisk)

with back of knife not point in

cool air.

[BCW]

Stuffed and boned breast of mutton (27 Sept [1898])

Stuffing

1/4 lb Bread crumbs

3 ozes Suet

1/2 tsp Mixed herbs

A little grated lemon rind

Salt and pepper to taste.

1 Egg.

1 Small breast of mutton

boned and skinned.

Mix all the dry ingredients.

Add the beaten egg.  If this does

not bind, add a little milk.

Form with the hands, any shape.

Roll up the stuffing in the mutton,

beginning at the thinnest end.

Tie up or skewer.

Flour the mutton to prevent it

from sticking.

[stuffing for veal, fowl, turkey, fish]

[BCW]