CABBAGE SOUP

1 fair-sized cabbage, a large Spanish onion, 1-1/2 oz. of butter, pepper and salt to taste, 1/2 salt spoonful of nutmeg, 1-1/2 pints of milk, 2 tablespoonfuls of Allinson fine wheat meal. After preparing and washing the cabbage, shred up very fine, chop up the onion, set these two in a saucepan over the fire with 1 quart of water, the butter and seasoning,
and let all cook gently for 1 hour, or longer it the vegetables are not quite tender. Add the milk and thickening when the vegetables are thoroughly tender, and let all simmer gently for 10 minutes; serve with little squares of toasted or fried bread, or Allinson plain rusks.

Brown Macaroni Soup

Take 1 1/2 oz. Macaroni, 1 oz. Butter, Vegetables, Corn flour and 2 quarts Bone Stock. Slice up the onions or leeks, one carrot, and make a fagot of herbs; fry them in the butter with 1 dozen peppercorns till they are quite brown, but not burnt. Sprinkle over a tablespoonful of corn flour, and when brown pour over the boiling stock and stir till it boils up; let it simmer for an hour. If it is not brown enough, burn a little sugar in a spoon and stir it in. If half a teaspoonful of sugar is sprinkled over the vegetables when they are frying they will brown much quicker. When the vegetables are soft rub the soup through a wire sieve and return to the saucepan. Boil the macaroni in salt and water for twenty minutes, strain off, and cut into pieces one inch long; put these into the soup and simmer for a quarter of an hour. Flavor with a little salt and pepper if necessary, and pour into a hot tureen.

Black Bean Soup

Soak a pint (0.5 quart) of black beans over night in cold water. When ready to cook, put into two and one half quarts of fresh water, which should be boiling, and simmer until completely dissolved, adding more boiling water from time to time if needed. There should be about two quarts of all when done. Rub through a colander, add salt, a half cup of cream, and reheat. When hot, turn through a soup strainer, add two or more teaspoonfuls of lemon juice, and serve.

BINGKA BAKAR

Bahan-bahan :

1) 6 biji telur
2) 1 tin susu cair
3) 2 tin air
4) 4 cawan tepung gandum
5) 2 cawan gula pasir
6) ½ cawan jus pandan
7) ½ cawan bijan (goreng tanpa minyak)

Cara :

1) Kisar semua bahan kecuali bijan dan minyak masak.
2) Sapu acuan atau loyang dengan minyak masak.
3) Tuangkan dunan tadi ke dalam acuan /loyang.
4) Masuk acuan /loyang ke dalam ketuhar. Bakarpada suhu 180'C selama ½ jam.
5) Keluarkan dari ketuhar, taburkan bijan dan sambung bakar selama 20 minit atau sehingga
nampak masak.
6) Sejukkan dan potong
Sedia untuk dihidangkan.