POPULAR RECIPES

Evening Post, Volume CXXI, Issue 84, 8 April 1936, Page 17

POPULAR RECIPES

PUDDINGS FOR COLD DAYS

The menu for the cold winter days when the keen air lias given the members of the family a good appetite is a far simpler one to decide than for the hot weather, states the "Melbourne Age." Now they are ready for heavier fare than the salads and sweets that have composed the sweet course of the summer evening meals—for food that contains more protein and fatbuilding value and guards better against the greater strain of the cold weather. This is the time for thfe steamed puddings to make their appearance, for they are wholesome and filling, and, if well made, are light and digestible. The cook who uses the one-fire stove will particularly welcome them for they can be put on quite early in the morning or afternoon and left to simmer gently over the low fire while she busies herself in other parts of the house. The following are recipes in which ingredients with high food value have been used:—

FAVOURITE WITH THE CHILDREN. Honey pudding is generally a great

favourite with children. Have ready 1J cupfuls of stale white or brown breadcrumbs, J of a cupful of thick or clear honey, and a cupful of stoned and chopped raisins. Grease a pudding basin, place half the raisins at the bottom, then put in half the crumbs and cover with half the honey, adding a little mixed spice and a few small pieces of butter. Fill up with the remainder of the ingredients in the same order and pour over them two eggs beaten up with a pint of fresh milkCover with greased paper, and leave stand for a quarter of an hour. Then steam gently for nearly three hours. Serve with it some sweet sauce flavoured with vanilla.

Coconut and fruit pudding is also very appetising. Mix together/ one dessertspoon each of coconut, currants, raisins, and sultanas. Rub two tablespoons of- butter or dripping into one large cupful of flour, and add two tablespoonsful of sugar and one teaspoon of cinnamon. Then mix in the coconut and fruit. , Dissolve one teaspoon of soda in a cup of warm milk and mix thoroughly, and, lastly, add a dessertspoonful of jam. Put in a greased basin and steam for 2£- hours. Another pudding in which fruit is used is Vere pudding. Cream together 4oz of butter or dripping and 3oz of sugar. Add one egg and beat the mixture well, and then add three tablespoons of milk and one tablespoon of jam. Mix in 6oz of sifted flour with •J-teaspoon of soda and a pinch of salt. Then add 2oz of raisins and loz of sultanas, put into a greased basin, cover with greased paper, arid steam for 1J hours. Serve with a custard sauce. INEXPENSIVE AND WHOLESOME. A very inexpensive and wholesome pudding is Madeira pudding, which requires 1J cups of flour, i-cup of sugar, ji-cup of shredded suet, 4-cup of milk, J-teaspoon carbonate of soda, and 2 tablespoons of any jam. Bub the suet into the flour and add the sugar. Heat the milk and dissolve the soda in it, mix into the dry ingredients, then add the jam. Mix thoroughly, put into a buttered steamer, and steam for 2 hours. Paradise pudding is a delicious and light one for which 3 apples, Jib of breadcrumbs, 3oz sugar, 3oz of currants, salt, and nutmeg to taste, and the grafed rind of half a lemon are needed. Pare, core, and mince the apples and mix with the other ingredients. Beat up 3 eggs, add them to the fruit and breadcrumbs, and beat well. Put the mixture into a buttered basin, tie down with a cloth, and boil for 1£ hours. A sweet sauce should be served with this pudding also.

Another suet pudding, a good oldfashioned type of recipe, is Kendrick pudding. It is a fairly large one, which will be sufficient for a big family. Heat 1 teacup of milk, and pour it over 2 tablespoonsful of treacle and 2 of sugar. Add to them Jib of flour, with 1 teaspoon of soda mixed in, -Jib of suet, finely chopped, and currants and lemon peel to taste. Boil for two hours.