A Variety of Rectpes

Evening Post, Volume CXXIX, Issue 59, 9 March 1940, Page 19

A Variety of Rectpes

J GIIf GEKBREAD, PLAIN

Sift llb^fl^ur, ■:, 2 teaspoons bicarb, soda, i teaspoon salt, 3 teaspoons spice, 2 teaspoons -cinnamon, 2£ teaspoons ground gi&ger, and heat 4oz dripping or butter,|-4oz> sugar, .§ breakfast cup syrup, and'^jjbreakfast cup milk. Add warmed liquid to the sifted dry ingredients, I: and bake about one hour

SAGO PLUM PUDDING. hot milki; % :jjupfuf: breadcrumbs J cupful stoned raisins or sultanas, h cupful suj^r,2oz:butter, 1 egg, J teaspoonful fbicarbonate of soda, toffee, sauce. '-t■''■■■..•"■■ ■"'■ ■•." '■. '■

Wash tiiesago •■-and strain it. Pour the hot milk, on the sago and let it stand for $hree hours. Add the raisins to the sa|o: with' breadcrumbs, sugar, and buttetf^ Put the mixture into a saucepan saiid 4ieat it till the butter is melted. Seat the ,egg with, the soda and stir itSiri. Pour, into a. mould which has beenf^ell ; greased, and twist a greased paper over the top. Steam for two hours;" Leave the pudding for three minujtes before turning out. Pour toffee sauce round and serve. • ; /cardinals. .:■'■ - \:,.-;; Take 1 tablespoonful butter, $ teacupful soft sugar, 1 teacupful flour, i teaspoonful baking powder, pinch salt, 6 dessertspoonfuls, jam, 2 eggs. Soften the butter in a basin, add the sugar, and beat well again. Mix the flour, baking powder, and salt together and stir into-the; mixture. Have six small moulds well buttered, put a dessertspoonful of :jam: in each (apricot jam is excellent for this), half-fill the moulds with the mixture, place them in a saucepan with about an inch of boiling water; and steam for half an hour. Serve at once. GOOSEBERRY FOOL. This is a .^delicious;; sweet when served with:custard.. Top and tail a pound of gooseberries," put. them in a pan, cover .with- water, and stew until tender.:. Sweeten- with ilb castor sugar. Rub through a fine sieve and leave until cold. Whip up a small tin of condensed" milk," dissolve j|dz gelatine in a little hot water, and add both these to the gooseberries. Beat a little more; and pour into a wetted mould and leav to set. \ - . SPAGHETTI SOUP. For this nourishing soup about three pints of bone stock or the liquid Jn which a fowl, some ham, or other meat has been boiled will be required. Chop up finely "(or put through the mincer) four ounces of lean ham, a carrot, a turnip, and an onion. Add a cupful of ioaked small beans, some parsley, a-bayleaf, some peppercorns, pepper, and salt. Bring to the boil,

Bints for the home-cook

j skim, and let it "simmer for an hour. Throw in some spaghetti, broken into small pieces, and cook for another half-hour. Remove bayleaf and peppercorns, and some of the vegetables if too thick. BANANA PORRIDGE.

This is a delicious breakfast porridge and is-very nourishing. Mash six bananas with a silver fork. Then break down one tablespoonful of cornflour with a little milk, and add a pint of boiling,milk to it. Stir in the banana

pulp, with enough sugar to taste, and boil the whole together for five minutes, stirring all the time till thick. Serve very hot. CREME DE MENTHE SOUFFLE. Melt a packet ot greengage jelly in barely three gills of warm water and add eight or nine drops of strong essence of peppermint. Pour into a basin, and when just beginning to set add one white of egg. Beat with a wire whisk for about twenty minutes till light and fluffy Pile the mixture in a crystal dish or in high-stemmed glasses and decorate the top with creme-de-menthe jelly sweets.