HOUSEHOLD RECIPES

Alexandra Herald and Central Otago Gazette, Issue 504, 17 January 1906, Page 7

HOUSEHOLD RECIPES

SSKCULfiX WbIXXEH BX—MISS AMY MONRO Economical Puddings. cup PyDDIJtG. Ingredients :—One oupful eaoh of breadcrumbs, flour, currants, sugar, suet (finely chopped), and milk ; half a teaspoonful of carbonate soda ; one teaspoonful of spice ; salt. Method.—Mix all the dry ingredients

together. Dissolve the soda in the milk; pour on them, mix well, turn into a floored oloth, tie firmly, and boil for three hours. Serve with a sweet sauce.

FRUIT BATTER PUDDING. Ingredients :—One pound of flour ; two teaspoonsful of baking powder; quarter teaspoonful of salt; one pint of milk; one tin of preserved fruit, or some nioely stewed fruit.

Method.—Sift flour, baking powder and salt. Make a well in the middle, and stir gradually into it, with a wooden spoon, the milk; when half is used, have all the flour moistened, and beat well till smooth; then add the remainder of the milk, a little it a time. Have ready some small, wellgreased moulds, and half fill eaoh one with the batter; put pieoes of fruit (without juioe) on eaoh corner, with one tablespoont'ul more of the batter; put greased paper on top, and steam from 20 to 30 minutes, aooording to the size, Turn out. Serve immediately, thiokly sprinkled with icing sugar.

Reduce the juioe to a thiok syrup by boiling quiokly with the lid off the saucepan, and serve as a sauce.

JAM ROLYJ Ingredients : —Ten ounces of flour; four ounces of clarified fat; one teaspoonful of making powder; pinch of salt; one gill of water; jam. Method.—Sift the- flour, baking powder »nd salt; rub in the fat, pour in the water, »nd make into a dough. Turn out, knead lightly, roll out not too thinly, spread with jam, roll up, pinch the ends together, Efave ready floured pudding cloth; lay the :oly in the middle, fold over the oloth and oarefully roll it up, tie firmly at eaoh end *nd sew or pin it in the middle, plunge into boiling water, and oook for l| hours Lift out, remove the strings, and stand for » moment; then carefully remove the ■doth. Serve hot with sweet sauce The same quantity of suet, thinly flaked and finely ohopped, may be used instead of the dripping; then it requires boiling for 1\ •lours. GINGER PUDDING. Ingredients :—Half a pound of treaole ; One pound of flour; half a pound of dripping : one tablespoonful of brown sugar: one teaspoonful of carbonate soda; half an ounce of ginger; a good half-pint of milk; i good pinch of salt. Method.—Sift the flour, salt and soda, and rub in the dripping, Warm the iireaole, add to it the milk, and pour into ihe other ingredients; mix well, turn into a floured oloth and tie firmly, allowing sufficient room to swell; plunge into boiling water and boil for two hours. Tarn out. Serve with treaole sauoo. To make the treaole sauoe: dissolve half a teaspoonful of ginger in half a cupful of boiling water, stir into it about half a oupful of treaole, make thoroughly hot and aerve. CHEAP ORANGE PUDDING. Ingredients;— Half a dozen oranges; a quarter pound of sugar; one pint of milk ; wo tablespoonsful of oornflour; and one of tmgar. Method.—Peel the oranges, remove all tihe white part and out into thin slices, removing the seeds; put into a pie dish) sprinkling sugar over eaoh layer, Blend ■•; he corn flour with a little of the milk, and put remainder on to boil; when boiling, Htir it in and oook for 3 or 4 minutes, adding the sugar. Pour boiling on the oranges, stand aside till quite cold, and then serve. MARMALADE PUDDING. Ingredients :-1 pound of breadcrumbs; • -| pound of suet; one teaspoonful of oar■jonato soda; half a pound of marmalade; wo tablespoonsful eaoh of sugar and milk, Method,—Skin, flake and chop the Bue's finely, and mix with the breadorumbs and suet. Dissolve the soda in the milk, stir into the jam, and pour into the other ingredients. Mix well. Put into greased mould, oover with greased paper, and steam from 2& to 3 hours. Serve with marmalade sauoe. Mabmalade Sauce. Mix one dessertspoonful eaoh of sugar and arrowroot with a little out of threequarters of a pint of water; put remainder on to boil, stir in when boiling, and cook •'or 3 minutes, add the jam, and serve. Paddings oontaining breadorumbs whether boiled or steamed—3houid always be allowed sufficient room to swell,