IN THE KITCHEN.

Auckland Star, Volume LIX, Issue 249, 20 October 1928, Page 4 (Supplement)

IN THE KITCHEN.

.. ■ v ECONOMICAL AND r&m ■ -- •* ding (or indeed »»d put ready all the the utensils yon wiQ ** the fire, if *| water on to beak as that u ready-when the —"-j *- 1 proceed as follows:- ~ Grease the beam fc whfe tfc — ding is to -he : . piece of gieaaed round the rim. the budding from denses on the nan die ef and would drop a clean cloth in which to sealdit.TVhSSSfr this is to place it in. hatta* it out, let it ; the centre of — rlhn Jj S? the end of this, art n - water from the S flour it evenly. place after aix% just before yon pat it I The water in the lit and be kept boffiaT^^^JfS galloped. Ifu beeoati MMtkyl more water, thi taaSCuS. You need to kaap The Suet.—Be sate thai tea perfectly fteah; tf initfe wSS it will rnin the PBiih|. lki(ft^S from skin and chop it my ImiTSL ing it lightly. Then ahoaUniMmte lamps of snet in a paMhteTo Mix.—Sieve the te'' baking powder all tiarthL S S the finely shred snet, and un (h ■!. ding with cold water, now form a fairly stiff peata. w ~ w "~ TP !. j prepared cloth or hub. Tb the tea securely or pot en the pwri melt and in either esse km £ pudding to swell. If the paitefcteie boiled lower it into the water is boiling, cover, aalmttm already described. If to he tbmmktm pudding basin must be piaediaflnM in which there is kAnf to reach three parts Sri the aitest-ifer : basin. • The .time of cooking inD depad flat the size of the Ji speaking, a podding made ounces of flour and other tytfaj h proportion needs aboat Asia Mte steaming or boiling. -• v 6ozs of dry sifted floor, itU tmmmful of baking powder, a pM driL of snet, cold water. 7 Mix the floor, bakiinr poaia, gai aft thoroughly well together, then wHt fnarfdy washed and dry tkmti Mi rub into it the snet vhkh hsi ka finely shred. Use the iv la Now mix in by degrees a anO tNaii of cold water, using a -kMife'iirjir mixing. Cook as deseribei. hot, and inth cold butter aai km sngar, or hot tnade. .. - *i ' If a pudding is made U a M'difi the extreme ends should he ahifii «ff and the pudding slked, the dieei japri together, andtte poddingd-uTS castor sugar and placed ba a'ji*'Mtr in .an entree dish. If cooked ■ a jjafc & must be tunftd out neatiy ia te jain. of the dish and a sauce pomtd mala over or served separately. Haw to Se-Warm a Saet Pitt* The pudding may be diced, fried, and neatly amaged with a little sugar ■ powd— if a very little of a steawd^tt#|l» been used, replace it ia its greasing the basia. aad hot; or slice it, place it in pan in which there is soaw boijf^ cover, with greased paper arinMl the oven. — A Kicher Sart PbM* Four to six ounces of a salt, Jib of flour, 2 tablesfwahfc m sugar, 3osb ofhread li a«he, > faa# a little milk. ■ Heads BriL Mixture as. for fjtti 1 treacle, breadcrambs, kaa. r When the dough is mixed nl m m on a Homed board in a hag Spread lavishly with syrap with breadcrumbs and <«!!■" * lemon. Leave an up, press the ends irmly togwy ** a floured, scalded doth, aad pan of bnfigg liter. sbout three hours. Untie tts jw* «n« the pudding as desafted yi* tieading of the plam saetfafle>i -; WALNUT MEAft ( Take two small cups offcar.l'^ brown sugar, half-cup chogpid W*F7 half teaspoon of carbonate T, spoon of cream of tartor.aaassa_ spoon of salt, and aix Add one beaten egg to three^J"* a cup of milk, and the dry ingredienta. tnd allow to stand for Pour into a ® enough space for the bread U «a for about three-quarters in hour in a very middle shelf of the g*