HOUSEKEKPER.

Alexandra Herald and Central Otago Gazette, Issue 964, 3 February 1915, Page 8

HOUSEKEKPER.

Vermoise Pudding. Five ounces of comb of bread, three ounces of sugar, two of candied peel, one of loaf sugar, three of sultanas, the rind of a lemon, the yolks of four eggs, half a pint cf milk, one gill of cream and a gla;s of sherry. Out tbe bread into dice, shred tho candied peel and pick the sultanas. Put th*m into a basin with the castor sugar. Put the loaf sogear to brown over the fire in a saucepan, add the milk, and let the burnt sugar dissolve in it: Poor this to the yolks previously whisked, strain over the bread, add the cream and sherry. Pour into a battered mould aad steam for two hoars. Vtlf«t Cream- * Three-quarters of an ounce of gelatine, two ounces of sugar, glass of sherry, tho rind of a lemon grated, half a pint of cream, one gill of milk. Melt the gelitine in the milk, and add the sugar, sherry, lemon rind, and the oream, whipped. Pour into a mould Do not add the oream until the other insrridieiuts are cool. Plum PoddingThis is an excellent recipe of medium quality, very light, well-flavour d, and not too rich for children or too poor to plea«e their elders. Take one and a half pound of very finely-chopped beef suet, one and a half pound each of currauts andra'siue, the latter nicely stoned, half a pouud of castor sugar, one pound of finely-grated stale breadcrumbs (this ingredient is very important, b j it renders the pudding light}, a quarter of ft pound of mixed peel, shred very finely, two apples chopped small, a tea<pocnful of mixed spice, and three-quariers of a pound of flour. Mix these ingredients very thoroughly whilst they are dry, then beat up eight eggs (see that they are prrfectly fresh, for one bad or strong egg is quite sufficient to spoil the beat pudding ever made}, continue beating or whisking them until they become a stiff froth, thf-n add to them a tumbler of milk, beaiiog all the while. Poor the eggs and milk very gradually to the dry ingredients, stirring them the while, thus mixing ready for boiling. Tjs quantities given will make two medium pudding or one large one. Butter the basin or mould thoroughly, press in the contents, and boil for eight hours steadily if made as a single pudding, or fire hours each if made into two. Dutch Flummery. I think that this dub, with its very quaint. name, will be sew to most of my leaders. The ingredients required are; half a pint of sherry or raisin wine, half a pint of cold water, six ounces of lump sugar, tho rind and juice of two lemons, three yolks of eggs, and three-quarters of aa ounce of go:d gelatine. Peel the Ismon rind very thinly and put it into a pan, with the wine, water, gelatine, and sagar, and dissolve it over tho fire, till it jost boils. Add the lemon juice to the yolks of eggs, and strain it into the other mixture, being careful not to curdle it, by adding while too hot. Cook a few minutes, then strain into a cold baeiD, acd allow to cool before pouring <nto a mould. Gingerbread PuddingA wholesome nursery pudding, and one which is a great favourite with children generally, is made as follows: The ingredients are a quarter of a pound of suet, eight tablespoonsful of moist sugar, half a tablespoonful of golden syrup, one tablespoonful of chopped candied peel, two teaspoonful of ground ginger, nut quite a tea spoonfuls of ground allspice, half a teaspoonfol of carbonate of soda, and a little warm water. Chop the suet, add the flour, sugar, acd peel, and mix them well. Into the syrup put the ginger, spice, and soda, aud mix warm with water to the consistency of batter; then beat it into tbe suet, flour, &1. The mixture must be stiff, but if cot sufficiently moist to stir, add warm water cautiously. Have ready a buttered bisin, pour in tbe mixture and tie a cloth over, pulling it ap in the middle to leave room for rising. Pat in boiling water and boil from three and a half to four hours. Be su-.e to keep the padding boiling and add boiling water when necessary. Blanched almonds, cat in halves, can be added to the ingredients if liked. Sweet sauce can be served or not, with the padding, according to taste. SEASONABLE DISHES. A sheep's head makes a capital basin of soup for a cold wintry night's supper. The sheep's head should be ordered the day before it is required, because it needs to soak in a basin of cold water and salt some hours before it is pat in to cook. After the head has been soaked thoroughly cleanse aud scrape all the parts- Remove the brains and place them on one side. Pat the bead into a saucepan, with sufficient cold water to cover it, then add two tablospooufuls of well washed barley, two Spanish onions, cut into slices, one large turnip, and two carrots scraped and sliced. Season with pepper and salt, two cloves, and one tomato. Let it come to a boil, then place the saucepan on one side where its contents ean gently simmer for two or three hours. Twenty minutes before serving the soup put the brains in a saucepan with a little water, and let them slowly simmer. Serve the sonp in a tureen, acd tbe sheep's head on a hot dish surrounded with the vegetables. Mash the brains with pepper, salt, and butter, and tend them to table in a sauce tureen. Sprinkle finely chopped parsley over the brains au-3 hcid. Send them all to table very hot. Baked tarbot is good. Clean and waih a small fish, dry well, and place on avail dish with some oiled batter on it. Sprinkle with chopped parsley, salt, pepper, and powdered mace, and leave so for one hour. Then put carefully in a baking tin, brush over with egg, and sift breadcrumbs on it. Bake an boor, more or less, according to thickness. Make some brown sauce, or gravy, cot in a : small saacemn, add two tableapoonfu's of mushroom ketchup and some leuvu j-iice, . and serve this sauce in a sauceboat i How to make a very good cake. Slightly | warm a teaoapful of butter. Pat four tear cupfuls of floor into a basin, with a pinch of salt, the grated rind of a small lemon, a teacupful of moist sugar, and half a pound of raisins. Well amalgamate these dry ingredients, then stir in the warmed butter, a teacupful of cream, half a teacupful of treacle, and three well-whisked eggs. Beat op the mixture for a few minutes. Stir in two good teaspoonfals ot baking ponder. Poor the mixture into a battered moald, aud bake ia a moderate ovsn for two hoars.