good ¼ of a pint), add a little salt and pepper, and pour over the mixture. Bake gently until the custard is set. When possible, juice obtained by soaking tamarinds in water should replace the lemon juice.
Time.—15 minutes when using cooked meat, otherwise about 40 minutes. Average Cost, 2s. 6d. to 2s. 10d. Sufficient for 6 or 8 persons. Seasonable at any time.
3814.—BREDEE. (A Meat Stew.)
Ingredients.—2 lbs. of neck of mutton, 2 lbs. of tomatoes sliced, 2 medium-sized onions cut into dice, a small piece of red chilli finely shredded, sugar, salt and pepper to taste, 1½ ozs. of butter or fat.
Method.—Cut the meat into small pieces, discarding any superfluous fat. Heat the butter or fat, fry the onions until lightly browned, put in the meat, fry quickly for a few minutes, turning repeatedly. Add the tomatoes, chilli, salt and pepper to taste, barely cover with water, cover closely, and cook gently for 2 hours. Before serving add a little sugar.
Time.—About 2½ hours. Average Cost, 2s. 6d. to 2s. 9d. Sufficient for 4 or 5 persons. Seasonable at any time.
3815.—BROOD KHUTJES (BREAD DUMPLINGS). (An old-fashioned Dutch Recipe.)
Ingredients.—3 thick slices of white bread, 1 pint of broth (about), 1 tablespoonful of butter, 1 teaspoonful of finely chopped parsley, ¼ of a nutmeg grated, salt and pepper to taste, flour.
Method.—Soak the bread in the broth, squeeze it dry, and beat out the lumps with a fork. Heat the butter, put in the bread, mix well over the fire and season to taste. When cool, stir in the eggs, add the parsley and nutmeg, mix well and form into small balls. Roll lightly in flour, boil them in stock or broth for 2 minutes, and serve at once.
Time.—To cook, about 2 minutes. Average Cost, 5d. to 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
3816.—CAPE GOOSEBERRY JAM.
Ingredients.—6 lbs. of gooseberries, 4½ lbs. of preserving sugar, 1 pint of cold water.
Method.—Prick the berries with a darning needle, place them in alternate layers with the sugar in a preserving pan, add the water, and boil gently until a little of the syrup quickly jellies when poured on to a cold plate. Turn into pots, cover at once, and store in a dry place,
Time.—From 1¾ to 2 hours. Average Cost, uncertain. Sufficient for 6 or 7 lbs, of jam. Seasonable when the gooseberries are ready.
