The Girls Own Paper, Vol. VIII, No. 354, October 9, 1886 | Page 7

some hours before it is wanted, but it must
not be put in the dish with the meat until you are going to bake it.
Melbourne Pudding.--Boil half a pint of red currants with half a pound
of loaf sugar for half an hour, add half a pound of raspberries and boil
ten minutes. Butter a plain mould or pudding basin and line it with
slices from a tin loaf or French roll, cut a quarter of an inch thick; the
top pieces must be cut into triangles to make them fit neatly, while the
side pieces are half an inch wide; pour the fruit into the bread while hot,
cover the top with more bread, put in a cool place until the next day,
then turn out and serve with custard or cream.
Curried Eggs.--Make a sauce with a quarter of a pint of milk, a
teaspoonful of curry powder, a teaspoonful of flour, and a little salt;
mix these ingredients together and boil them three minutes. Boil three
eggs hard, remove the shells, put the sauce in a dish, put the eggs in it,
then cut each egg in two and serve.
Rice Meringue.--Boil half a small teacupful of rice in milk; when done
put it in a pie-dish, spread a layer of jam over the top of it, beat the
white of an egg to a stiff froth, put it over the jam, sift about a
tablespoonful of pounded sugar over it; put it in the oven to set, and
serve hot.
Potiron.--Take one pound of pumpkin without seeds or rind, cut it into
small pieces, put it in a stewpan with a quarter of a pint of water,
simmer it slowly for an hour and a half; then rub it through a sieve with
a wooden spoon, put it back in the saucepan, add three quarters of a
pint of milk, a piece of butter the size of a walnut, a saltspoonful of
powdered sugar and pepper and salt to taste, stir it occasionally, and
serve it as soon as it boils.
Baked Haddock.--Wash and dry the fish, then mix a saltspoonful of salt

with the juice of half a lemon, and rub it all over the fish and let it
remain for three hours, then prepare some bread-crumbs, mix with
them a teaspoonful of finely chopped parsley, a little grated lemon peel,
cayenne pepper, and salt; next dry the fish and brush it over with egg,
cover it with the prepared crumbs, put it in a greased baking dish with
some small lumps of butter on the top of it, bake it from 25 to 35
minutes, according to the size of the fish. It must be basted with the
butter that runs into the tin. When done put the fish on a dish, squeeze
the other half lemon into the baking tin, pour it over the fish, and serve.
Bread and Jam Pudding.--Take a small pudding basin or mould, grease
it well with butter; then shake brown sugar all over the butter. Take
four ounces bread-crumbs, three ounces finely chopped suet, and three
ounces of any preserve. Put these ingredients in the basin in layers,
beginning with the bread-crumbs. Just before putting the pudding in the
oven, mix an egg with rather less than half a pint of milk, and add it to
it. Bake about three-quarters of an hour in a quick oven, turn out and
serve.
Shrimp Toast.--Trim and fry three slices of bread in butter. Take two
tablespoonfuls of shelled shrimps, put them into a saucepan with a
dessertspoonful of milk, a lump of butter the size of a pigeon's egg, half
a teaspoonful of anchovy sauce, and a little cayenne pepper. Shake in a
dessertspoonful of flour, boil for two minutes, stirring all the time; then
put on the fried bread, and serve very hot.
Roast Fillet of Mutton.--Procure the thick end of a leg of mutton. Have
it boned and tied round. It may be stuffed where the bone is taken out,
or skewered up and roasted plain.
Strawberry Cream without cream.--Take a quarter of a pound of
strawberry jam; rub it through a sieve. Add two ounces of pounded
sugar to it, and beat it up with the whites of two fresh eggs until it is all
frothy (it will take some time to beat); put it in a glass dish and serve
soon after it is made.
Turnip Soup can be made the same as potiron, but a teaspoonful of
flour should be added with the butter.

Apple Charlotte.--Cut some strips of bread from a tin loaf or French
roll; dip them in oiled butter, line a mould or pudding basin with them.
Peel and cut up a pound and a half of apples; boil them with a little