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Show Kiteben and Cable, j MENU FOR A DAY. BREAKFAST. Peaches, Cream. Stewed Kidney. Baked Potatoes. , Rolls. Coffee. LUNCH. Chicken Hash. Sliced Tomatoes. Brown Bread. Iced Tea. DINNER. Tomato Bouillon. Roast Beef. Mashed Potatoes. Stewed Corn and Lima Beans. Cold Slaw. Peach Dumplings, Cream. Coffee. Castle Pudding. Take the weight of two eggs in butter, sugar and flour; beat butter and sugar to a cream, then add the eggs, well beaten, and gradually gradual-ly add the flour and one teaspoonful of baking powder, also a little essence of vanilla or lemon; bake in small tins about twenty minutes in hot oven. Serve with custard or very good sweet sauce. Can be made on the ordinary baking, day and warmed through when required. Short Bread. One-quarter pound of butter, one-quarter pound of flour, three Ounces of sugar, grated rind of lemon, candied peel. Put all the ingredients ingre-dients into a bowl, work them all into a paste with the hands; the butter will absorb them gradually. Roll round tb about a quarter inch thick, prick and mark into slices with a knife, put candied can-died peel on and bake in a moderate oven till light brown. Cut whilst hot. and set aside to harden. Overton Toffee. Dissolve one pound of sugar in a pan over the fire, with a gill of water, and when quite melted add four ounces of butter. Stir this all over the fire till, on dropping a piece into some cold water, it crisps directly. Remove from the fire, add a few drops of lemon, and pour into buttered tins or plates to cool. |