SUET PUDDING VARIATIONS. Here Is a recipe for the foundation Of Suet Puddings Variations may oe made by adding an egg, or currants and raisins, chopped figs. cut up dates, or serving with jam Boz flour 4oz (4 tablespoons) Shredded CRYSTAL Pure Beef SUET; 1 teaspoon Baking Powder; milk or water to mix, pinch salt; few drops vanilla, sugar to taste Mix dry ingredients together, slowly add liquid until paste is right for rolling, put in greased pudding basin, allow room for rising Steam or boil for at least is hours. CRYSTAL SUEL .is very convenient and economical, all skin and waste being removed. Your grocer has supplies of Shredded CRYSTAL. SUET “dated- for freshness.” —2
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19430915.2.77.1
Bibliographic details
Press, Volume LXXIX, Issue 24053, 15 September 1943, Page 6
Word Count
116Page 6 Advertisements Column 1 Press, Volume LXXIX, Issue 24053, 15 September 1943, Page 6
Using This Item
Stuff Ltd is the copyright owner for the Press. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons BY-NC-SA 3.0 New Zealand licence. This newspaper is not available for commercial use without the consent of Stuff Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Christchurch City Libraries.