The San Francisco call., 1909-02-16

either mold or pinch round edge with
hnser and thumb prick in center with
plscuit stamper or prongs of fork
Lift paper and all place on oven trav
See that the oven is brisk, but not too
not. Bake forty minutes. Let cakes
get firm before taking them from the
paper. A little sugar may be busted
over cakes when taken from the oven
put the sugar should be rolled under a
Jugged Hare English recipe)-Wash
and wipe one hare thoroughly: ioint
II neatly and remove bones from legs
and breast; stew the bones in one pint
OF water for one hour. Put two ounces
of butter into a saucepan, allow it to
get brown; flour the hare and three
quarters of pound of gravy beef cut
IN pieces, and fry light brown; re-
move from the pan and fry two sliced
onions. Now add two ounces of flour
and brown that; add three quarters of
pint of stock, gradually stir till it boils
Put the pieces of hare in a stone lar.
on the top put quarter of a pound of
sliced ham. then juice of half a lemon.
salt and pepper to taste and a quar-
ter of a pint of claret. Cover the lar
and set in a pan of boiling water, which
should come within an inch and a half
of the. top of the jar Boil for two
and half hours.
kalIeah Yekhunee Gndian recinel-
| Two pounds of the lean of mutton. four
onions, quarter ounce each of ginger
and cloves, one tablespoonful of sugar
two of lime juice, one dessertspoonfui
of curry powder, salt and cayenne to
saucepan with enough water to cover.
add the .seasonings and stew the meat
unit until it is tender Strain off the gravy
the sugar, lime juice and curry powder
with little water. mix this with the
gravy. pour II back on the meat and
stew all together for another 10 min
utes.
Bratnee Chas (swiss recipe)-This is
breakfast dish much liked by the
Swiss. Slice white bread as for toast.
! Place on each side of bread an even
slice of cheese about a fourth of an
until the cheese is very soft. An
other general way of using the cheese
/ is in rice on barley soup. Just before
serving, those pieces of cheese too
small or dry for use on the table are
thinly shaved into the bottom of the
soup tureen. Over the cheese the boil
| strands of cheese which result in the
/ soup give it "a flavor which is deIicious
to the Swiss palate.
/ Apricots and Rice tAustralian recipe)
/ One cupful of rice, one quart of milk
a small piece of butter, one cupful Of
/ sugar. four eggs. two dozen fresh. rine
1 apricots, three tablespoonfuls of apri-
/ cot marmalade, two lemons Place the
I rice, milk, butter and two tablespoon
! fuls of the sugar In a saucepan. to-
/ gether with the rind of one lemon, and
4 let ii simmer gently until the milk is
all absorbed and the rice tender: then
add the beaten eggs and let ii boil
/ again, stirring all the time till the eggs
are cooked remove the lemon rind and
placing a gallipot in the middle of a.
glass dish pile the rice round 1T neatly.
| smoothing 1t so as to let it gently
slope towards the edge of the dish.
! leaving the gallipot in till the rice is
cold. Take the apricots. pare and
stone them make a syrup of the re-
mainderNof the sugar and lemon il1fee
! quickly adding few of the chopped
kernels for flavoring: then remove
the gallipot from the rice and put
a layer of apricot, marmalade at the
syrup and pile the fruit in the shane
of q pyramid on that. the remainder
of the kernels to be used for garnish-
ing the rice and stuck in here and
there.