“Kitchen Krafts: Irish Dinner,” Friend, Mar. 1984, 17
1 1/2 tablespoons butter or margarine
1/2 cup sugar
2 egg yolks
2 egg whites, stiffly beaten
juice and grated rind of 1 lemon
3 tablespoons sifted flour
2 cups milk
Cream butter and sugar; add yolks, juice, grated rind, and flour. Beat well, then gradually add milk.
Fold in egg whites.
Pour mixture into a small greased pie pan and place pan in larger pan. Fill larger pan with 1″ of water or just to the rim of the pie pan. (Be careful not to get water into pie pan.)
Bake at 350° F (175° C) about 35–40 minutes or until brown. Dust with sugar and eat while
2 tablespoons butter or margarine
2 medium onions, thinly sliced
3 large potatoes, peeled and sliced
5 cups milk
1 clove garlic, crushed
1/2 teaspoon salt
1/2 cup evaporated milk
Melt butter in large pan, then stir in onions and potatoes.
Cover pan with lid and cook at low heat for about 10 minutes or until vegetables are tender-crisp.
Add milk, garlic, and salt. Simmer for half hour.
In bottom of each soup bowl put tablespoon of evaporated milk and sprinkle of parsley; pour hot soup on top, and stir once.
1 tablespoon butter or margarine
4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
Cut butter into flour. Using fingers, mix in salt and soda.
Add buttermilk and stir until dough is soft.
Flour hands and board, then lightly knead dough into ball. Place on greased and floured baking sheet.
With palm of hand flatten dough into circle 1 1/2″ (4 cm) thick. Make deep cross in center with floured knife. Bake at 425° F (220° C) for 30–35 minutes.