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Show I . i i Old Welsh Dishes Are Favorites On English Prime Ministers Table !0dd Terms of Measurement in Recipes From Wales. I LONDON, England What's the old j saying about the way to a man' heart" Mrs Lloyd George, wife of the pr.me minister of England, must have learned it long ago. At any rate she has kept to the old Welsh tradi Mens of good cooking, and knows the I secrets of her husband's favorite dishes. Here are four of Lloyd George's avorite dishes from recipes prepared h the first civilian lady in the British Brit-ish empire: HIS FAVORITE SOUP. The white parts of 8 to 10 leeks, and 1 potatoes. ?, pints of milk, half o pint of while stock, a small piece of margarine or butter Method: Slice the potatoes and leeks very thin, put in n 'saucepan with two tablespoonfuls cf uater and a little salad oil or other fat Simmer gen'ly till tender. When quite soft, pass through a wire sieve and add milk snd stock Pepper and salt to taste. The soup should not boll after the milk 1? added or it will curdle H IS FAVORITE PUDDING. , One pound flour, 1 pound of seedless raisins, one half pound of suet a pinch of salt. Mix all together anei moisten with milk. Put the mixture In a basin and boil (or fleam it) for two hours SeTve with sauce or sugar. HIS FAVORITE TEA CAKE. One half poun.l flour, 1 ounce of butter, but-ter, 1 tableopoonful of sugar Rub the butter into the flour, add the sugar. Mix vviih the milk into a stiff dough pnd roll into thin, round cakes. Bake on a frying pan, turning them over so as to brown both sides Serve hot hultered HIS FAVORITE CURRANT CAKE "BARA BRITH" Two pounds of flour, one-half pojnd of butter. 1 pound of raisins. 1 pound ; of currants, cne-half pound of lard. .one quarter pound of mixed peel, 1 pound of sugar, 3 eggs, 1 packet of ; baking jowder, 1 nutmeg, one-half I tenspoonfu! carbonate of soda, some milk. Method: Rub the butter and lard into the Hour, add the other in-jgredients. in-jgredients. mix With sufficient milk to I itinlA nilhnr n uliff .lnllfh Tlivdlr, In. to two or three cakes and bake in the oven Mont people think that about the only typlc.il elsb dishes arc stewed leek.. and the well-known Welsh rare i bit. But here ar- four very old Welsh recipes which may oe interesting to cooks who want to try something new. I The Welsh names of the dishes are given, as prepared in Lloyd George' native town of Oriccieth in Wales "BRWAS" t rumble a teacupful of white bread, put it into a basin, add a little salt. 1 teaspoonful of good dripping Cover it with boiling water, let it remain for a few minutes, then crumble a little crisp oatmeal cake and add it lightly Mrs. Lloyd George, first civilian lady of Grea. Britain, prepares her husband's dunes. on the top of it, not too much io mak it hr.rd "SICAN GWYN" I Cover a basinful of oatmeal with 1 quart of cold water and half a tea-cupful tea-cupful of buttermilk, leave it to steep for two nights, then pour off the water. Put the thick portion Ihrough 'a sieve, adding another pint of cold Water to It. Put It in a pan with a lit-I lit-I tU gipger and sugHr to taste. Boil I for ten minutes, stirring It all the time. "TORTH GRI" Two basinfuls of white flour, 2 tea spoonfuls of baking powder, 1 of egg powder. 2 tablespoonfuls ef sugar, pinch of salt, quarter of pound of but- tei or margarine. Put baking powder I and ihe egg powder, in the flour; also rub in the butter, then mix all together with a little milk, roll out ?.nd bake I on a griddle. "LLYM U" j Three basinfuls of oatmeal, 8 quarts Ol water. 2 teacupfuls of buttermilk, i Cover the oatmeal with the water nad 'buttermilk; let it remain for two nights; then pour off th water, add a little fresh water to it and put it through a sieve Then put it In a pan and. when it begins to boll, add 2 table-spoonfuls table-spoonfuls of white flour to It, mixed , with cold water r.nd free from lumps. Boil It all together for 10 minutes stirring it all the time. |