Hilda's "where is it?" of recipes

PUDDING (TOMATO AND MEAT). (Mrs. Fleming's Recipe.) Cover the bottom of a dish with bread-crumbs, put on this a layer of underdone meat cut in thin slices, sprinkled with pepper, salt, a little onion, then a layer of ripe tomatoes peeled and sliced, an even teaspoonful of brown sugar, a few pats of butter. Repeat this till the dish is full, lastly a layer of bread-crumbs. Bake a nice brown. The meat can be minced if preferred. PUDDING (YORKSHIRE). (To eat with Roast Beef.) Ingredients. « Eggs. I pint of Milk. 3 tablespoonfuls of Flour. S^t. Mix all together; either bake in a pan or under the roast. Time, half an hour. If eggs are scarce, chop up two ounces of suet, and liiix as above, and bake in the same way. This pudding should be made flat and cut in squares. PUFF PASTE. Roll about a quarter of a pound of butter into one and a half pounds of flour, with the juice of half a lemon; mix with thin cream instead of water ; add the yolk and white of one egg ; a little water may be added if necessary. Roll out thinly and put the butter on in little dabs; roll out again and spread the rest of the butter, fold up and let it lie for an hour, then use for tarts or savoury pies. This quantity would make crust for a large pie, two or three tarts, etc. Can safely be made the day before it is wanted in cool weather. PUNCH (MILK)—PUFFS (BOSTON)—PANCAKES. [P PUNCH (MILK). (Admiral Etheridge's Madras Recipe.) Ingredients. la Oranges. S bottles of Brandy, 12 Limes. 6 quarts Water. Peel and Juice. 6 lb. of Sugar. 4 bottles of Rum. 4 quarts Boiling Milk. Put the peel of the oranges and limes on the brandy for three days ; then mix the sugar and three quarts of lime and orange juice well together, stir with the brandy till all the sugar is dissolved. Take out the peel and add six quarts of water, and lastly pour in four quarts of boiling milk, stir, and cover up for a couple of hours ; then strain through a double flannel bag till quite clear. Bottle for use. Be careful that the milk is boiling. PUFFS (BOSTON). (A nice Tea Cake.) Ingredients. 4 oz. of Butter. 4 lb. of Flour, 6 or 3 Eggs. 1 pint of Water. Put water in a saucepan, add butter, boil slowly. Stir in gradually the flour, beating well, then boil a few minutes. Turn out to cool, beat in the yolks of the eggs, and last the whites, beaten to a stiff froth. Drop from a spoon on sheets of greased paper laid upon a pan or tin, in a hot oven, for twenty minutes. When baked, slit open and fill it with some jam ; serve hot. [Note to Pancakes, p. i6i (Mrs. Brink's recipe).— Pancakes after this recipe are excellent served with Stewed Fowl as follows (an old-fashioned German entree, Miss Leisching's recipe).] Take one chicken (or white-legged fowl), one ounce of butter, half a pint of water, half a pint of good stock, two onions, some white pepper, a little grated nutmeg, a little parsley. Cut up the chicken nicely jointed, let it simmer for an hour. Then have ready four pancakes lightly baked o 2 '95 P] " POFFERTJES."