Hilda's diary of a Cape housekeeper

German recipe for a baked bread-pudding, which she describes as follows. Soak some slices of bread in a pint of milk and three eggs, beaten together. When well moistened fry in a pan with butter. Meanwhile boil in a saucepan a tumbler of light wine, half a cup of stoned raisins, twenty-five blanched almonds, cut in strips, a small cup of sugar, and some pounded cassia (outer bark of cinnamon). Boil all this well. Lay the fried bread when ready in a dish and pour this sauce over it, and serve hot or cold. Jtdy 28. — Stuffing for Duck, Turkey, and Goose. — Memo, the following are good stuffings for — Duck. — Boil the gizzards and liver till tender, and chop them up very finely, mixing with them bread-crumbs, sage, onion, pepper, salt, and a little butter. July STUFFING FOR TURKEY AND GOOSE Turkey.— Bread-crumbs, butter, nutmeg, pepper, salt and thyme. Chestnut stuffing is also very good,’ or a stuffing of sausage-meat. Goose.— Half-a-dozen potatoes boiled and mashed ; add butter, sliced onion, pepper, and salt. * - ■ • 3 w r Pi .aT •fe*-' - - ✓ 1t> >. b .A Hucjust August and Cold Days. — Though properly speaking the first of our spring months, August is often the coldest time of the year, so winter clothing is still necessary. - Vegetables. — To. the vegetables which were in season in July .may now be added green peas, broad beans, and spinach — all popular ones ! Fruits. — Oranges, bananas (which make such good fritters), and pineapples from Natal. Guavas, Seville or bitter oranges are now in season, which make excellent marmalade, for which a recipe was given in Hilda's Where is it, p. 140, and others in this book. Banana Pudding. — In Pollok’s Reminiscences of India is the following recipe for banana pudding (copied by kind permission of the publisher, E. Arnold). There are not too many recipes available for cooking bananas. Take some plantains, have them 'fried in their skins ; when done you must peel and cut the fruit in slices ; add sugar to taste, and the juice of two or three limes (.? would lemons or oranges do as well), and the peel of one cut into small thin pieces ; add also a glass of white wine, half a teaspoonful of pounded cloves, with a little butter. Make a paste as for apple pudding, and put this mixture in it, and boil. Cream, or lemon and sugar with butter is a great improvement (.? as a sauce). PINEAPPLES AND GRENADILLAS Pineapple Fritters. — With so many pineapples now coming from Natal, we can have pineapple fritters for ciinner to-day from a recipe in the same book as above. Pare and core a pineapple ; cut it into slices and stew them with a little water, sugar, and lemon-peel. When soft, add a little white wine and the juice of half a lime, with a bit of butter. When cold, make a batter of 3 spoonfuls of fine flour, 2 spoonfuls of cream, a glass of white wine, some sugar, and 4 eggs. Beat it all very well together. Put a little butter into a frying-pan, throw the fruit into the batter you made, and taking it out in spoonfuls, fry them one by one in the butter to a nice lightbrown. Put them on a sieve before the fire to dry, and serve hot, with plenty of pounded sugar over them on a white napkin.