HOUSEHOLD RECIPES.

Alexandra Herald and Central Otago Gazette, Issue 652, 2 December 1908, Page 7

HOUSEHOLD RECIPES.

Specially Written for this Coluni' All Rights Reicrved. EXCELLENT PUDDING RECIPES. ' \ — : Golden Pudding. Ingredients; One cup and a quaiter of breadcrumbs, 2 eggs, £cup of finely minced suet or 3 tablespoons ot butter, 3 tablespoons of marmalade, 2 tablespoons of sultanas. -'.-/" Method: Mix, all the dry ingredients thoroughly j, and moisted - with .the beaten eggs. Let it stand five minutes lor the brea,d to swfcll, and if not quite moist enough add a tablespoonful of milk; then pour the mixture, into a buttered mould and boil two hours. Turn out, sift sugar over top, and serve with golden sauce.

Argyle Pudding. Ingredients: 2oz. of butter, loz. each oi currants antl sultanas,. 3oz. of sugar, .so,:, ui chopped apple, loz. of candied peel, the grated rind and juice of 1 small lemon, 3 teaspoonful best mixed spice. Mix these all together, and steam the mixture for two hours. Let it cool before using. ..mod: Make a light dough with 1 cupful of self-raising flour, loz. of butter, and a half a cupful of milk; roll it out i inch thick, spread the mincemeat over it, roll the pudding up, tie it in a well-floured cloth, leaving room for it to swell, and boil or steam for 1£ hours.. Serve with custard or any plain pudding sauce. Princess Pudding.

Ingredients: 2oz. of butter, 2soz. of floud, 2oz. of castor sugar,, 1 egg, a tiny pinch each of cream of tartar and baking soda. Method: Beat butter and sugar to a cream, mix the cream of tartar and soda with theiflour; add the egg and part of the mix well and add the rest of the flour. Let the mixture stand 10 minutes, then pour into a mould, leaving a hole in the centre, and bake in a moderate oven for about 20 minutes. When cooked, turn out. fill the centre with strawberry jam, and serve with the following sauce:— .. Put into a basin 1 large egg, 1 heaped tablespoonful of sugar, and a glass of sherry; stand the basin over a saucepan of boiling water, and whisk till quite stiff. ■ / :

Tapioca Pudding. Ingredients: One pint of milk, 2 tablespOonfulS of tapioca, 2oz. of sugar, loz. of butter, 1 teaspoonful grated lemon rind, 2 eggs. Method: Soak the tapioca in water over night. Put the milk, butter, sugar, tapioca and lemon rind into a saucepan and boil gentely for half an hour, then take from the fire and stir in the beaten yolks of eggs. Let it stand till cold, then add the whites of the eggs beaten to a stiff froth, and bake in a moderate oven till brown.

Passion Fruit Tart. Make a good puff paste and bake it on an open tart dish. When cold fill it with the passion-fruit as follows: — Scoop out the pulp and rub it through a sieve, sweeten to taste, and mix it with half as much cream whipped to a stiff froth with the white of one egg. Serve cold. Delicious.