WEEK-END COOKING

Dominion, Volume 27, Issue 17, 14 October 1933, Page 15

WEEK-END COOKING

Good Family Puddings

Puddings that will make use of fruit, either fresh or dried, are well liked in the summer. To-day we offer a quartet of fruit puddings quite varied in kind. Steamed Fruit Pudding.—} cup milk, J cup golden syrup, j cup suet or J cup melted shortening, ij cups flour, -J teaspoon salt, 4 teaspoon soda, | teaspoon cinnamon, ■} teaspoon ginger, 1 cup raisins, 4 cup figs. Add milk and golden syrup to suet or shortening, and beat in the flour mixed with other dry ingredients and fruit. Brush inside of mould with melted fat, dust with flour and pour In mixture. Steam 3 hours. Servings, 8.

Banana Pudding.—l cup stale cake crumbs, j cup banana pulp, 2 teaspoons lemon juice, 3 eggs, 2 cups milk, 4 tablespoons sugar, 1 teaspoon vanilla, J teaspoon salt. Add hot milk to cake crumbs and soak half an hour. Add bananas and eggs, slightly beaten. Stir in other ingredients. Cook like a custard in moderate oven (350 degrees F.) in larger pan of hot water until firm in the centre, or pudding may be steamed. Unmould and serve with any rich sauce.

Bird's Nest Pudding.— l cups fresh fruit, 1 egg, 1 teaspoon baking powder, 2 tablespoons melted butter, 4 cup sugar, 1 cup milk, J teaspoon salt, 1 cup flour. Place prepared fruit, sweetened to taste, in bottom of baking dish. Sift baking powder and salt with flour, and then stir in the milk beaten with the egg. Pour batter over fruit and bake in hot oven (400 degrees F.) until dough has well risen. Lower temperature to 350 degrees F. and continue tp cook for 45 minutes. Serve with hard sauce or any rich fruit sauce. It will be found better to heat the fruit through before pouring on the batter.

For the steamed pudding, dripping prepared according to the directions already given may be used for shortening in place of suet.

Raisin Pie.—For each cupful of flour required, use a level half-cupful of prepared dripping and a half-teaspoonful of salt. Gently mix with the tips of the fingers. When the materials are thoroughly mixed and 'separated into little granulations, add sufficient ice water to bind them together. Roll out, handling as little as possible, and remove only enough paste for one crust from the bowl at a time. Line a pie pan and fill with the following raisin mixture: Soak two cupfuls of raisins for an hour or two and cook them until tender in the water in which they were soaked. Before placing on the fire add a half-cupful of sugar. When done, leave sufficient juice just to cover the raisins. Add to this a tablespoonful of flour, juice of one orange and half a lemon and cook until thick. Cover with crust and bake in a hot oven.