THREE RECIPES

Auckland Star, Volume LXVI, Issue 203, 28 August 1935, Page 15

THREE RECIPES

some NEW IDEAS. The following recipes incorporate some novel features and will bo found useful as a variation to the dinner and supper menus: — Apricot Pudding. This is a good emergency pudding, as tinned apricots can be used for it. Mix a level tablespooriful of cornflour into a smooth* paste, with-some of the apricot syrup. Rub the fruit through a sieve and mix the rest of the syrup with the pulp. Put into a saucepan and when'almost boiling add the cornflour. Boil for three minutes, stirring all the time, then remove from the heat and stir in a tablespoonful or more of sugar and a piece of butter. Next add the beaten yolks of two eggs. Tut the mixture into a greased piedish, which should be placed inside a tin containing water and cooked in a moderate oven for about half an hour; it must not actually boil. Whip the whites of the two eggs to a stiff froth, add an ounce of castor sugar and put this meringue in lumps over the top of the pudding. Sprinkle it with icing sugar and put back into the oven for a few minutes to set the meringue. Orange Fritters. Peel three oranges and divide them into segments. To a teaspoon fill of salad oil add nearly a gill of tepid water and stir this into a quarter of a pound of flour with a pinch of salt, and beat all together well to form a light batter. Let it stand for- a little time. Whip the whites of two eggs to a stiff froth and fold into the batter. Drop the orange segments into the batter and fry in hot fat until they are golden brown. Dust with powdered sugar, decorate with glace cherries and serve hot. Almond Slices. Blanch and chop roughly three ounces of almonds. Sift into a bowl six ounces of self-raising flour and a pinch of salt Rub in thoroughly four ounces of butter. Add two ounces of ground almonds and two ounces of castor sugar; mix well together. Separate the yolk and white of an egg and to the yolk add six drops of almond essence, then make the flour and butter mixture into a stiff paste with it. A few drops of milk may be necessary, but the dough should not be sticky. Roll it out about half an inch thick to fit a square or oblong greased baking tin. Then whip the' white of the egg until it is just stiff enough not to run, add three ounces of icing sugar and 12 drops of almond essence to "it and spread it over the dough. Put the chopped almonds on top and bake in a fairly hot oven for about 20 minutes, thetf cut into slices. These cakes are most satisfactory when cooked in the lower part of the oven with the tin placed on the browning sheet, as it is necessary to cook the underneath cake without browning the meringue and almonds too much. Remove the browning sheet after 10 minutes if there is any tcndeitcy to burn.