Try Some of These—

Evening Post, Volume CXX, Issue 48, 24 August 1935, Page 19

Try Some of These—

Raisin .and Orange Roll.—Pastry: ilb self-raising ftpur; 4oz chopped suet, pinch salt, dessertspoon sugar, J gill water. ■Centre:: 2 cups raisins, rind and juice 2 oranges, 1 tablespoon golden syrup. Make the suet crust. Roll but"into oblong. Spread thinly with golden syrup. Mix raisins and orange rind together and spread over the syrup. Roll up. Pinch edges together. Roll in floured pudding-cloth. Tie ends firmly. Pin the centre. Plunge into boiling water. Boil 2 hours.. Remove"from the water. Allow toy stand one Then remove c/jth. Serve' on hot dish with sweet sauce. Dark Boiled Date Pudding.—Five ounces flour, i teaspoon carbonate soda, ilb dates, 2oz. suet, 3 gill milk, 2oz brown sugar. Have boiler in readiness, prepare, the pudding-cloth, sift the' flour.and-soda,' flake'the suet and chop ifinely, ' stone ,and , chop dates finely. Rub the suet into the flour, add the sugar .and dates, add the milk, making into a stiff dough! Tie firmly in 'pudding-cloth: ; Plunge into boiling water. Boil 1J hours. Remove from cloth. -Place on hot dish and serve with sweet sauce. Richmond Pudding.—One dessertspoon butter, 1 cup sugar, 1 cup plain flour, 1 teaspoon baking powder, 1 dessertspoon cocoa, \ cup milk, lib' stale plum cake. Crumble 'the cake well. -Add to it the :flour, , baking powder, and cocoa. Melt the 'butter, add the sugar, and beat till'white. Add to it the flour, and ' mix to the consistency of a pudding with milk. Tie in floured , pudding-cloth. Boil 2 hours or steam 2i hours. Turn out and; serve with sweet sauce: Suet Pudding.—Half-1b: plain flour, \Va suet, 1 gill milk, \ teaspoon baking powder, 3oz sugar. Sift the flour and baking ,po\ydcr, rub .in the ■ chopped suet till like; breadcrumbs,, add the sugar, mix into a dry dough with the milk; Tie in a floured pudding-cloth. Place" in fast-boiling -\vater and boil li hours: '. Remove' from cloth and serve, with golden .syrup. Suet' Dumplings.—Half lb plain flour, - salt, 4oz flaked suet, 1 gill milk or " water, £ teaspoon baking powder. Sift x the flour, salt,' and baking powder.

Rub in the suet till it_ resembles fine crumbs. Mix into a dry dough with the liquid. Turn on to floured board. Knead. Cut into six or eight parts. Roll into balls. Drop into boiling water. Boil 20 minutes without re- < moving the lid. Lift out with egg- ; slicer. Drain. Serve with sweet or ■ savoury. . ' . . ■ j Chelsea Buns.—Take lib flour, 3oz ; sugar, 1 gill milk, 1 egg, 2oz butter, 2oz candied peel, 2 teaspoonfuls baking powder; Rub the butter into the ■ flour, add baking powder and half the sugar, beat up the egg, and mix 31 parts of it with the milk. Pour it into •the flour and make into a stiff dough, roll out on; a board -Jin thick, patnt with the rerhainder of the egg, sprinkle with sugar and the peel, finely chopped, and roll up like a bolster. Gut with a sharp knife into slices liri thick, lay on a greased tin, and bake in a quick oven. Almond Pudding.—Cream together two ounces of caster sugar and two ounces of butter. Add a tablespoonful .of milk, then the yolks of. twol eggs. Beat well, then stir in four ounces of ground almonds, which have been sifted free from lumps.. Beat together, adding a ; little more milk if necessary. Whisk the whites of the eggs to a stiff froth, and fold ,them lightly in. Put the: mixture into a greased piedish and bake in a moderate oven until risen and set, which will be in about half an hour. Serve with almond sauce, made as follows: Blend a dessertspoonful of arrowroot smoothly with a-little cold milk. Pour over it a breakfastcupful of boiling milk, or milk and water, stirring all the time.-'..Add-'a'.-level, tablespoonful of sugar,;'boil for one' minute, and when quite smooth, flavour with air mond essence to ■ taste. Suggested Fillings for Roly ■ Poly.— * Mincemeat (sweet). Chopped figs with lemon juice, sugar, and nutmeg. Golden syrup, breadcrumbs, and currants. ', Sliced apple, with brown sugar and r lemon. t Dried fruits (soaked,: sprinkled with •. sugar). - - - • v .