RECOMMENDED RECIPES

Evening Post, Volume CIX, Issue 144, 21 June 1930, Page 19

RECOMMENDED RECIPES

SWEETS, HOT AND ..GOLD

Prune Moonshine.- —Wash lib oi prunes and soak them for at least 12 hours. Now put them into enough cold water to cover,' bring to the boil fairly quickly, lower the heat and let them simmer until they are quite tender. The water should entirely evaporate by the time they are ready. Press tho fruit through a rather coarse sieve, mix with

enough caster sugar to sweeten, and put on a stone floor or cool place to get thoroughly cold. ' Whip up half a break fast cupful of cream until it is quite stiff, aifd as soon as the prcno pulp has chilled add tho cream to it. Fold it in very gently; do not attempt to beat it in or tho mixture will be ruin cd. Leave in cold place until just be fore it is wanted. Then press it into individual fruit salad glasses and put a candied cherry on the top of each.

Five-cup Pudding.—l cup of suet, i cup of flour, 1 cup breadcrumbs, and 1 cup sugar, 1 cup of ston'iless jam. Mix well together with half teaspoon ful of carbonate of soda dissolved in half cup of warm milk. Boil for three hours

Fig t'udding.—lib breadcrumbs, loz nut butter, -}lb chopped figs, 2oz sugar. Mix with milk and steam in a basin two hours, or one hour if figs are stewed previously. Fruit Charlotte. —This is possibly one of the easiest puddings in the world to make, yet it is very nice, and is not very well known. To make it, cut some stale bread into slices rather more than a quarter-inch thick. Trim off. the crusts. Cut one of the pieces of bread into a round to fit the bottom of a basin. Measure the depth of the basin, and cut pieces of bread to fit. Odd' bits can bo fitted into' any spaces as may be necessary. Cut a second round to fit the top of .the basin. When the basin is lined with bread pour in sufficient hot stewed fruit to fill it. Any kind will do, but it must be well flavoured, and sufficiently sweetened. Stew ed berry fruit, especially raspberry-or blackberry, is delicious. Lay the second round of bread over as a lid, and put a plate on top of the basin,

with a weight on it to press the bread down. Put it in a cool place, arid leave it until it is cold, then turn it out on to a dish, and serve with custard or cream. . , / . Pudding: Without , Eggs.—2 cups breadcrumbs, 6 tablespoonfuls sago soaked in 1 cup of milk for two hours; 1 cup raisins, 1 whole lemon peel cut up, 2 tablespoons dripping, one teaspoon soda. Dissolve the soda in a little milk and put it.in last of all, boil three hours in cloth or basin. Banana Fritters. —Ingredients: 3 bananas, 1 egg, i cup,flour, 1 teaspoon brown sugar, -]■ teaspoon • cinnamon. Method: Peel the bananas, which should be very ripe, and press through a sieve. Make a batter of egg, flour, sugar, and cinnamon and add the banana. Beat well and drop by spoonfuls into hot fat. Fry on both sides until brown and eat' hot sprinkled with sugar. Time taken for cooking is usually about three minutes. . ■ Chocolate Blanc Mange. —l*lb powdered gelatine, ilb sugar, 2oz grated chocolate, vanilla, 1 quart milk, -J pint hot water. Dissolve the gelafine iv the 1 hot water. Warm the milk with the grated chocolate. Add the gelatine and the essence. Pour into mould and set aside to cool. Serve with whipped

Bice Pudding.—A good rice puddingcan be boiled. Put 2 cups of rice in a billy, with 5 cups of milk and 2 dessertspoons of custard powder, and •£ cup of sugar. Stir well. Put billy in a saucepan of boiling water and boil one hour or a little longer. It needs no stirring and,never burns. The rice can also be cooked in the same way without the custard powder, or it can have raisins or dates.

Lemon Pio.—Line a sandwich tin with short' or puif paste and spread with raspberry jam. Mix 2oz of caster sugar with 2oz of butter or margarine; grate the rind of a lemon and squeeze the juice into 2oz of breadcrumbs; add to the sugar and butter, and bind the whole witJi beaten egg. .Spread this mixture evenly over the pastry,' and bake in a quick oven for half an hour. It will be found that the grated lemon rind gives a far better result . than essence of lemon.