SEASONABLE RECIPES.

Evening Post, Volume XCI, Issue 143, 17 June 1916, Page 11

SEASONABLE RECIPES.

Savoury Suet Pudding.—Jngredients— ilb flour, -jib breadcrumbs,' £lb suet, 1 onion, salt and pepper, any scraps of minced meat, water to mix, gravy. Method—Mix the flour, crumbs, suet, salt, and pepper thoroughly. Add the onion cut very finely, and also any scraps of meat. Mix this to a dough with water. Place the mixture in a' wellgreased basin,, and steam for one and a half to two hours. Turn out and serve with plenty of good gi~avy or white sauce.

Savoury Batter Pudding.—lngredients —Any cold minced meat (or sausage), -ilb flour, | pint milk, salt and pepper, 1 egg.

Method—Prepare a batter by smoothing the flour quite free from lumps with a little milk. Add the egg and beat thoriughly. Add the- remainder of the milk, and salt and pepper. Place the mince in heaps in a well-greased tin, and pour tho batter ovei this. Bake for half an hour in a hot oven. Serve with good gravy.

Treacle Sponge.—lngredieuts : Half pound flour, suet, 2 teaspoonfuls ground ginger) 4 tablespoonfuls treacle, 1 egg, and a little milk,; i teaspoonful carbonate ,of soda. ' Method : Mix the flour; suet, and ginger together. Add the treads and beaten egg. Heat tho milk slightly, and add the soda. Mix very quickly, and place the mixture in a well-greased mould. Steam for two hours and serve with custard sauce.

Italian Pudding.—lngredients : One pound cookii\g apples, \\h breadcrumbs, 2 tablespoonfuls sugar, 1 egg, and £ pint milk. Method : Peel and core the apples and cut them in pieces. Stew in a saucepan with a little' water until soft and pulpy. Grease a piedish, and place layers of apples with the sugar added, and layers of crumbs. Divide the yolk from the white of the egg. Mix the milk with the yolk, and pour this over the mixture. Allow this to set in a moderate oven. Beat the white stiffly, and place it on top, and brown slightly in tho oven.

Lemon and Melon Jam. —To 181b of fruit allow 121b sugar, a large cup of lemon-juice, the rind of three lemons, loz bruised ginger. The lemonrind and ginger to be "tied in a muslin bag. Cut the melon in square pieces, having removed all seeds and rind, and leave it to stand all night, with a little sugar sprinkled over it. In the morning boil for four hours, or until quite transparent.