The housewives' book of recipes & hints

14 ozs. Margarine or Dripping 4 ozs. Mashed Potatoes 4 ozs. Self-raising Flour 1 oz. Sugar 1 Dessertspoon Milk Rub fat into flour, add other ingredients, mix to stiff paste. Roll out + inch thick, grease tin, moderate oven abeut 20 minutes. (Serve hot with a little butter). Mrs. BurLER, Boat House Lane. CHEESE DISH. 2 ozs. Cheese (Grated) Margarine (size of walnut) — 1 Large Breakfast-cup Mashed Potatoes 1 Small Egg 1 Tablespoon 8. R, Flour Pepper and Salt Mix ingredients with beaten egg. Form into cakes, toss in flour, — and fry in a little hot fat. Mrs BurLER, Boat House Lane. =~ © a eat) oS. SAVOURY SAUSAGES CAKES. 4]b. Cold cooked Sausages 1 Tablespoonful Dried Egg 14lbs. Potatoes | A little Sage Made Mustard Salt A i Peel, boil and mash potatos and use when cold, mixed with dried - egg and salt. Cut sausages in half, spread cut side with made mustard, and sprinkle with a little sage. Cover each piece of sausage all over with potatoe, mske into neat shape. Egg and crumbs, and fry slowly in boiling fat. Serve with good thick gravy. Mrs. i. 8. WaLKer, Grey Gables ALMOND PASTE. 4 ozs. Soya Flour 3 ozs. Margarine 4 ozs. Sugar 2 Teaspoons Essence of Almonds. 3 Tablespoons of Water Melt butter and sugar, add essence to water, and add to butter and sugar. Lastly add flour. Spread pastry with jam, put the mix- ture on top, bake until nicely brown. Cut into slices. Miss Wuirts, 12 Knowl Road. RHUBARB AND PINEAPPLE JAM. 2lb. Rhubarb Ib. Sugar 1lb. Tin Pineapple MetHop—Cut pineapple and Rhubarb into small pieces, put into bowl cover with sugar, and stand overnight. Then boil until it _ gets like jelly. S. A. CLARKSON | HOME MADE BREAD—A well tested Recipe. + stone Flour 1 Tablespoon Sugar 4 oz. Salt 2 or 3 ozs. Lard + oz Yeast pe 4 quart Water, or Milk and Water, Household Milk can be used to advantage. etethod —Have the milk and water luke-warm. Stir in the sugar and yeast and stand in a warm place. Mix lard and salt into flour, pour in the liquid and knead in the usual way, adding more water if too stiff, cover with cloth and leave to rise over-night. Next morning, make into loaves, allow to rise about half an hour, then bake in a moderate oven. The same quantity of yeast will be found sufficient for up to 5 lbs of flour. Mrs. Hoyug, ‘ 26 TO MAKE 3lb. BUTTER INTO 1)b. lb. Butter 2 Teacupfuls Milk and 1 Saltspoonful of Salt — : Beat the butter to a cream and add the salt, warm the milk and add gradually beating it well into the butter, set in a cool place to become firm. Mrs. BENTLEY, 20, Granny Lane © CARAMEL TOFFEE. 1 Medium Tin if Swiss Milk 1 Cup of Sugar (large) 30z8. Butter 1 Teaspoonful of Golden Syrup 1 Teaspoonful of Vinegar Boil the butter and sugar, add the rest of the ingredients and boil — all together for 20 minutes, stirring all the tine. M. THorNTON, © Cynwyd” TOFFEE. ? lb. Sugar 1 Teaspoonful Vinegar 1 oz. Butter 2 Tablespoonfuls Golden Syrup Put into saucepan with 1 Tablespoonful water and boil quickly from 10 to 15 minutes or until it will become hard when dropped into cold water. Pour into shallow greased tin before allowing © to cool. Mrs. HARWOoD. FOR HOARSENESS. A small lump of Borax placed in the mouth and allowed to : . dissolve slowly will instantly relieve hoarseness or loss of voice. Mrs. J. BEveRS, 21, King Street TO MAKE FLY PAPERS. Melt 4 ozs. Resin, 2 ozs. Treacle, 1 drachm. Venice Turpentine . all together. When melted together, apply on sheets of stiff — paper. FF. BEDFORD. — TO FROST GLASS. Take equal parts: Sugar of Lead, Glaubers Salts, Epsom Salts. Dissolve in hot water and apply with a brush. FE’. BEDFORD. OT HAIR OIL se 2 ozs. Oil of Sweet Almonds 4 oz Spermaceti | Melt over the fire. Cnol, and add a few = of Oil of Bercamot. F. BEDFORD. LAVENDER WATER RECIPE.