COOKERY NOTES.

Auckland Star, Volume LIII, Issue 142, 17 June 1922, Page 20

COOKERY NOTES.

Swwt Suupc- Take one pint of milk and a lanipsnonnfiil eaeli cif supnr nml '■ornflonr. Blond the oornflotir with a lit Up milk, and put (lip remainder of tlip milk on to boil. Wlipn nearly Imiliiiij. stir thp rnrnflnnr in nnd add Hip enjrnr. C'nok for throe minntps.

parrot primrxG. Take lib each breadcrumbs, suet, selfraising flour, stoned raisins, currants*, lib boiled carrots. 207. sugar. 2 eggs. Rub the carrots through a sieve, and beat the eggs and sugar well together. Add flour, breadcrumbs, fruit, and mix with a little milk. Turn into a greased mould and steam for '■'> hours. Serve with or without sauce. If 110 steamer, iil a colander into a largo saucepan, put the pudding in. and fit a lid on to the top.

TAXOERINI. PCDDING. Flour, eight ounces: butter, throe! ounces; sugar, two ounces: golden syrup. throe tablespoons: baking powder, one and a-half teaspoons; egg, one: milk to mix. Cream butter and sugar; add the egg beaten. Work in the sifted flour gradually, using sufficient milk to make 1 lie mixture like a thick batter. Add the baking powder. Grease a pudding mould or steamer with butter. Put in, tho throe tablespoons of syrup, then put in the pudding mixture. Cover with fl lid or grea-sed paper. Steam one and a quarter hours. Turn out carefully; 1 lie golden syrup will pour all over the pudding, but servo with more warm golden syrup if liked. APPLK .TKL.LY MOULD. Apples lib. cream Jpt. gelatine loz, .-old water !pt, sugar to sweeten, cochineal to colour.

Stow the apples with sugar, flavouring of cloves, cinnamon or lemon, and Jpt of water, when cooked rub through a sieve, dissolve the gelatine in 3pt of water, and stir it into the prepared apple. Colour half the mixture pink, and (ill a, border mould with alternate layers of coloured and plain apple. When cold turn out, and decorate with whipped cream.