FOR THE MEAL TABLE

Dominion, Volume 25, Issue 170, 14 April 1932, Page 4

FOR THE MEAL TABLE

Some Tasty Recipes Cold Custard Tart.—Line a largesized sandwich tin with pastry, and when cold fill with following mixture: 2 cups milk, 2 tablespoons sugar, 1 dessertspoon butter, yolk of 1 egg, pinch salt. When boiling, thicken with 2 large tablespoons flour. Add essence lemon, cover with stiffly-beat-en white of egg and set in oven for few minutes. Dust with icing sugar. Steamed Apple Batter Pudding.— Two or three apples, 41b flour, 11 teaspoons baking powder, 3oz clarified dripping, 2oz sugar, enough milk to make a soft dough. Slice the apples into a greased pudding basin and sprinkle with 2 tablespoons sugar. Sift Hour, salt and baking powder, add sugar, rub in fat. and mix to a soft dough, with the milk. Place the dough in the basin on top of apples, cover with a piece of greased paper, and steam ,1J hours. Turn out. and serve with sauce.

Steamed Jam Puddingy—'li cups flour. J cup dripping, J cup jam (any sort), 1J cups milk-and-water mixed, 1 teaspoon bicarb, soda, a pinch of salt. Mix all together, put. in a greased basin, leaving room to swell, and steam for 2i hours. Serve with sauce or custard. Strawberry Conserve. —lib fruit; and Jib sugar. Wash the fruit, drain, aud remove the stalks. Cover the fruit with portion of the sugar overnight. Next day add the remainder of Ute sugar aud boil quickly till it jells—about, three-quarters of an hour.