Try Some of These

Evening Post, Volume CXVII, Issue 18, 21 July 1934, Page 19

Try Some of These

Pumpkin Pie.—To every pint of mashed pumpkins allow loz of butter, $ cup of sugar, the grated peel and juice of a lemon, .1 tablespoon of brandy or sherry,.grate nutmeg to taste, a pinch of salt. Boil the pumpkin in salted water, to which a few cloves may be added, if liked. When- cooked, drain well, niasli aiid add other ingredients, mix well. Xin'e a. tart plate with good flaky pastry. Put in'plenty of pumpkin; cover with, the paste rolled thin. Press the edges together with a spoon; brush over with egg or milk, and bake for about half an hour. A good pinch of citric acid and about 10 drops of essence of lemon may be substituted for the lemon, and two tablespoons of cream jfor the butter. ' •

Chocolate Cream Custard.—Add to_ a pint of milk nearly at boiling point two ounces of grated chocolate. When tli© chocolate has .dissolved, remove from the flame and cool. Beat the yolks of four eggs and one white with four tablespoonfuls of sugar and pour the milk and chocolate over them. Flavour with vanilla and bake very slowly. Make a' meringue of the remaining whites, sprinkling a little grated chocolate over before returning to the oven.

Honey Pudding.—Half-pound flour, one> teaspoon baking powder, quarter pound butter, quarter pound sugar, one egg, quarter pound honey, milk to mix. Butter a pudding basin and pour in the , honey. Eub the butter into flour, add sugar, then beaten egg, mixing in milk ;as required. Beat it well and pour into the prepared.- basin; coyer with a but,tored basin and steam from ono and a half to two hours. If liked, a teaspoon lof ground cinnamon may bo added.

Baked Apple Custard.—Stew with sugar enough cooking apples to half fill a pie-dish, using the minimum of water. Some apples generate sufficient of their own juice to make the adding of water almost unnecessary. Fill up tho dish with custard made as in tho recipe for baked custard. Sprinkle the top with cinnamon or powdered nutmeg and bako slowly.

Dartmoor Junket.—l quart new milk, 2 tablespoons castor sugar, 2 tablespoons brandy or rum, 3 teaspoons essence of rennet, pinch of salt. Milk should be at least 98deg F. If not, heat to this temperature with the sugar and brandy. "When sugar is dissolved, pour into a junket dish. Stir in rennet. Cover and leave where it is till set. Cover with Devonshire cream before serving. Australian Flapper Jack.—lngredients: Four large handfuls of Tolled oats, one large handful of brown sugar, one teaspoonful of baking powder, half a pound of butter. Method: Melt'butter in a pan. Mix in oats, then, sugar and baking powder. Place on paper in a shallow meat tin with bevelled sides. This will be a great aid when removing the cake when baked. Cut into squares before cooled. Bako for two hours in a very slow oven—the lowest possible jet. Sultana Cake.: —Sieve a pound of flour with two tcaspooufuls of baking pow-

dor and. a little:salt and Tub in half a pound of lard. Add sis ounces each Df sultanas and Demerara sugar,' and moisten with a beaten-egg and sufficient milk to make rather a stiff mixture. Put into a well-greased tin and bake in a m'oderatcly hot ovea till cooked through.

Baked Bananas.—s bananas, 2 tablespoons sugar, 1J tablespoons lemon juice. Remove tho skins from the bananas, place in a pudding dish, sprinklo with lemon juice and sugai-, and bako in a. moderate oven till bananas aro golden brown; about twenty-minutes.