CUT THIS OUT.|1918-07-13|The Brecon County Times Neath Gazette and General Advertiser for the Counties of Brecon Carmarthen Radnor Monmouth Glamorgan Cardigan Montgomery Hereford - Welsh Newspapers Online
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MERE VAUCHARD'S CANDLES.

BY THE WAY.

USING THEM UP.

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A SCOTTISH CANTEEN.

THE WOMAN'S PART.¡

FOOD TOPICS.

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CUT THIS OUT. MISCELLANEOUS RECIPES. Maryland Cabbage.-INGREDIENTS.-One or two fresh, firm cabbages, 2 tablespoonfuls of chopped cooked onion, 2 tablespoonfuls of chopped nuts, 2 tablespoonfuls of stale bread- crumbs or well-boiled and dried rice, 1 hard- boiled egg, 1 tabkepoonful of vinegar, oz. of dripping. METHOD.—Carefully boil, drain, chop, and season the cabbage. Mix the onion, nuts, rice, or crumbs—or some of each-with the chopped egg and vinegar. If this mixture seems crumbly, add a little stock. Grease a piedish, put into it the cabbage in layers with the onion mixture. Let the last layer be of the latter. Spread the dripping over the top, and bake in a hot oven till thoroughly hot and lightly browned. Serve with thickened brown or other sauce-one with a few finely-chopped, home-pickled nasturtium seeds added to it is excellent. Spring Pudding. INGREDIENTS. I lb. of rice; 2 oz. of sugar; 1 tablespoonful of jam or jelly; 2 oz. of tapioca; 1- teaspoonful of baking I powder. METHOD.—Soak rice and tapioca separately overnight in cold water. In the morning boil the rice for fifteen minutes. Add the tapioca and a small te-icHul cf the water in which it has been soaked. Add the sugar and baking powder, Grease a basin well, and put the jam at the bottom. Put in the mixture, and steam for two and a-half hours. Turn out to serve. Ox Heart.-INGREDIE-.NTS.Half an ox heart or two or more sheep's hearts, two carrots. pint of cooked butter beans, 1 onion, It pint of brown gravy, £ lb. of tomatoes. METHOD.—Well wash, then trim off the rough pieces, and next soak the heart in tepid salted water for half an hour. Cut it in four length- ways, then into long slices about £ in. thick. Put these in a pan with the warm (not boiling) gravy, the carrot cut in small cubes, and the onion chopped. Simmer very gently for about an hour, or until the heart is tender. Add the beans half an hour before serving the heart. When cooked, arrange the slices neatly in a hot dish, strain over the gravy, and garnish with heaps of the added vegetables, and with the grilled, fried, or baked tomatoes cut round in halves. Serve plenty of baked potatoes with it. An Economical Fruit Pudding (Hot, Boiled). INGREDIENTS.—Two ounces of flour, barlcv flour, fine oatmeal, and ground rice or potato flour (or a mixture of any flours you can get). 4 oz. of small sngo, 2 oz. of chopped suet or dripping, 1 lb. of any fresh fruit (rhubarb, cooseberrv. or anvtlnng in season), l large tea- spoonfnl of baking powder, 2 tablespoonfuls of sugar or other sweetener, a teaspoonful of salt, water. ,\IF,THC) D.-C are fullv prepare the fruit, accord- lUg to i.ts kind, and if u is rhubarb chop it into rather small pieces. Mix all the dry ingredients well add the fruit, and mix into a soft, siie,miy sticky dough with cold water. Press into a greased basin and cover with a clean cloth. Boil steadily for at least two hours, then turn out carefully, and serve with or without sweet sauce. [Continued at foot of next column.]

MERE VAUCHARD'S CANDLES.

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