RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 140, 14 June 1924, Page 15

RECOMMENDED RECIPES

: FOR THE CHILDREN. .:: mmsm mmmm suear «£l " " 1 with ha'f the sugar, and simmer gently until auite snff-- ;«, uf mi en yolks of egg*-' Mix with the milk and place dish in i mode? the whites of eggs, until very stiff: folS i 6St °1^ 16 SUJ?iir int° th ™> and pile on the pudding, and return to oven until cake may be used upfor it • • annle te St°ned date- S; *Ib «****& apple, ilb brown sugar; juice 'of half a lemon; short crust. <j)ut the dates up into email pieces, and mix them with the sugar lemon juice; and apple. Roll the paste fairly Jhin and spread the mixture thickly on-rV. Roll up and secure theencla well;- place,.ioint-<sido downwards on baking sheet, and bake in a good oven three-quarters of. an hour, felft white sugar generously on it, and serve hot. Violets pudding.-lib apples; 2oz suet3oz ?ugar; 1 breakfastcupful breadcrumbs a little butter. Peel and dice the Uppica and cook them with one tablcspooriful of sugar and very little water Mtil quite_ soft; a clove or little lemon peel may be put with them iMikcd; Mix together the crumbs, 3oz of sugar, and the Iraely chopped suet; put in a. well-buttor-ed piedish half of this mixture, and on top of it pour the apples; then the rest of the crumb mixture. Put a few tiny pioceß of butter on top,and bake for one hour Spnnkle' with chopped almonds, or cantor sugar when serving. • , : ■ Orange Moulds (By request.).—l oz ieinglasa; 1 lemon; 6 oranges; 3 eggs; sugar to taste. Dissolve the isinglass in one pint of boiling water; when quito melted strain and . stand until nearly ■ cold Squeeze and strain the juice of the lemon and oranges, and add to the melted isinglass.- Whisk' yollw of 'eggs, and: add these with sugar' to the", mixture. Whisk altogether, and put into moulds, which have.., been wetted with cold water, and lca\'o until set; then turn out.

Dainty ■Pudding.—4oz butter; 4oz sugar; 4oz flour; 3 eggs; jam;' half -teaspoonful baking powder. Beat butter to ,a cream, add sugar, mix 1 baking powder with flour, and add to the creamed, buttor; then mix in the eggs, well beaten. Butter a basin,.and put a nice layer of stoneless jam or golden syrup at the bottom ; pour in tho mixture, cover with' buttered paper, and steam for ■li hours Chocolate Pudding.'—l pint milk; 2oz chocolate; 2 eggs; 2oz 6ugar; vanilla essence. Grate the chocolate; mix with tho milk and simmer for a few minutes; let jt cool, and then pour on to tho sugar and,well-beaten oggs; flavour with vanilla to taste; pour into a well-buttered dish, and bako very carefully in a very moderate oven. • ■

Fruit Rico Pudding.—l pint milk.; 1 dessei'tspouniul sugar; 2 Igvel teaspoonsful of nee; 1 tnblespoanfiil either of seeded ;raisins or sultanas; pinch of salt; little butter. Butter piedish, wash rice well, and put it'in the djsh. Cover with half tho milk, and put in slow oven. When all tho milk has been absorbed by the rice, mix to it,tho salt, sugar, fruit, and remaining milk, and cook ■in moderate oven until thick ands creamy—about two hours. • { '

Angelo Gonzale6, who owns a shoe f aciory m, Mexico City, abhoVs' whistling. When two of his employees' forgot . this recently and whistled ah their work Angolo discharged them. But. according t6 Mexican papers, the Labour Commission decided that whistling was not sufficient, ground for dismissal, and Senor Conzalcs had to pay his ex-employees thxee month*' wages as compensation.