MISUNDERSTOOD DISH

Dominion, Volume 25, Issue 275, 16 August 1932, Page 4

MISUNDERSTOOD DISH

Making a Milk Pudding Tasty Of all the dishes that are misused, I think milk puddings suffer most, and for ■ that reason the mere mention of them brings a look of disgust to the faces of most people, states an overseas writer. Most milk puddings suffer from too much cereal and too little milk and cooking. A good rule is to butter your pie-dish and allow just as much rice or tapioca as will stick to the sides. Another' frequent fault is lack of flavour. Many cooks take the line that people always add sugar, so it is a waste to put a little in the coolring. Y9ll certainly don’t want too much, for though you can add more you can’t take away what is cooked in the pudding, but you most emphatically do want a little. It brings out the flavour of the cereal. Many milk puddings are especially Suitable for warm weather diet, giving nourishment without too much weight. A mould of plain cooked rice served very cold with stewed fruit is excellent, and the baked variety, If mixed with a little cream and tho beaten white of egg, makes the most fluffy and appetising party sweet. Tapioca goes well with fruit, too. Flavoured with fruit juice it makes a delicious mould, and the. fine variety cooked with sugar and lemon flavouring is good in hot weather. Junket is perhaps the best milk pudding of all for this time of the year. Flavoured with coffee, it is easy to make and delicious to eat. Chocolate junket is good, too, and instead.of the übiquitous nutmeg you can use cinnamon, finely chopped pistachio nuts, or thinly shredded burnt almonds on top. Of course, it is best«of all with Devonshire or Cornish cream On top. Blancmange is the most universally made, of tho cornflour sweets? and this again is capable of infinite variations. Not only can you buy different flavoured cornflours, but you can use fruit pulp—made by stewing the fruit and rubbing through a sieve—with it.