ROYALTY DINES

Evening Star, Issue 19274, 12 June 1926, Page 20

ROYALTY DINES

King Edward’s Dish.—For a typical English steak and kidney pudding, said to have been the favorite dish of Kang Edward, cut three pounds of very lean boat into small pieces, one-third of an inch thick. Season with salt, pepper, and nutmeg, some bay leaves, one laurel leaf, a little finly chopped onion and parsley, and a small pinch of thyme and sage. A hint of garlic is permitted. Line a pudding dish with a fine layer of suet dough and garnish the bottom and sides with the slices of beef. In the middle place one pound of beef, muttonfi or veal kidney cut_ up and seasoned like the beef. Add just sufficient hot water to cover the meat. Close up the bowl with a covering of the same suet dough, brush the edges with water, pinching it together with the lining all aronnd the bowl’s edge to make it adhere closely. Cover the bowl with a oxitter and flour drenched cloth, tied around beneath the lip of the bowl with a string. Cook for five hours in boiling water; then remove the cloth and serve. Prince Consort’s Tart. —Line a pie dish with short crust, then melt one half-pound of butter in a saucepan with six tablespoons of sugar. Mix well together; then remove to the one side of the fire, add three beaten egg yolks, and finely minced candied orange peel to taste. Beat the peel in a mortar until it is a paste before adding it. Fill up the pie dish, cover with a short crust, and bake in a hot oven to start with; then finish in a moderate overt for about half sn hour. This is equally good hot or cold, Portugal Cakes.—This is the recipe, said to be the cakes favored by Queen Catherine of Braganza, the Queen Consort of Charles 11. Mix a pound of fine flour, a pound of sifted sugar, and a pound of fresh sweet butter. Add two spoons of rose water, one halfpound currants, and break ten eggs into this, whisking well together. A lighter cake results if th© yolks are separated from the whites, _ beaten separately, and stirred in with the whites beaten separately and folded in last. . Baked in ton. buttered tart pans. Bak-Ain a moderately hot oven. Prince of Wales Gingerbread.—Gingerbread is the favorite cake of the Prince of Wales, and has been ever since be was a little boy. His great aunt, the owner of the royal cook book,

told Miss Craig he always asked for it to be made “sweet and sticky. _ ims recipe is the one used to-day in the kitchens of St. James’s Palace and Buckingham Palace:—One pound butter, two pounds flour, one pound sweet almonds, four ounces candied orange peel, two pounds treacle, six eggs, one half-pound hrown sugar, two ounces powdered ginger, one and one-hair ounces ground caraway seeds, one ounce ground allspice, one-half teaspoon baking soda. More flour if needed to bind the CUke. and eight eggs instead of the six called for if you want an especially rich broad. Ruh tho butter into the flour, add the sugar, gmger, the almonds blanched and chopped a little, the caraway seeds, candied orange peel, allspice and soda. Mix well together, then work into the mixture the treacle and eggs well beaten together. Pour into shallow buttered tins, filling them only half full, and bake for one and a-balf hours in a moderate oven.