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THE CODVILLE COMPANY, LIMITED

Miscellaneous Recipes.

DUMBLINGS.
2 cups flour . % teaspoon salt
4 teaspoons Gold Standard 2 teaspoons butter
Baking Powder # cup milk

Mix and sift dry ingredients. Work in butter with tips of
fingers, add milk gradually, using a knife for.mixing. Toss on a
floured board, pat and roll out to one-half inch thickness. Shape
with a biscuit cutter first dipped in flour. Place closely together
in a buttered steamer, put over a kettle of boiling water, cover
closely and steam for twelve minutes. A perforated tin pie plate
may be used in place of steamer. A little more milk may be
used in the mixture, when it may be taken up by _ spoonfuls,
dropped and cooked on top of stew. In this case some of the
liquid must be removed, that dumplings may rest on meat and
potato and not settle into liquid.

: ENGLISH MINCE MEAT.
Ibs. raisins seeded 5 lbs. light brown sugar
Ibs. suet finely chopped 4+ teaspoon Gold Standard Mace
lbs. apples finely chopped 14 lbs. blanched almonds chopped
lbs. citron finely chopped + teaspoon Go!d Standard Cassia
lbs. currants 24 cups brandy sy

Cook raisins, suet, apples, citron, currants and sugar slowly for
one and one-half hours; then add almonds, spices and brandy. .

YORKSHIRE PUDDING.

1 cup milk 2 eggs
1 cup flour + teaspoon salt

Mix salt and flour, and add milk gradually to form a smooth
paste ; then add eggs beaten until very light. Cover bottom of hot
pan with some of beef fat tried out from roast, pour mixture in
pan one-half inch deep. Bake twenty minutes in hot oven, bast-
ing after well risen, with some of the fat + pan in which meat
is roasting. Cut in squares for serving. Bake, if preferred, in
greased, hissing hot iron gem pans.

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