THE RIGHT RECIPE

Evening Star, Issue 20149, 13 April 1929, Page 23

THE RIGHT RECIPE

COLLEGE PUDDINGS. Half-pound each of bread crumbs and finely chopped suet, ilb each of cui - rants, sultanas, and brown sugar, hoz finely minced candied pee), two eggs, a pinch of salt, a good grate of nutmeg. Mix the dry ingredients all well together, then add the eggs, and stir well. Put into well-buttered cups or davio! moulds, and steam or bake about thirty minutes. DATE PUDDING. This is a very good pudding lor the children, being extremely nourishing. You require one breakfastcuplul ol bread crumbs, Jib dates stoned and chopped, Jib minced suet, one teaspoonful lemon juice, one breakiastcupful of milk, two eggs, one teacupful of flour, Alb sugar, a little grated nutmeg. Stow the dates in the milk for fifteen minutes; mix together crumbs, flour, suet, and nutmeg, and stir well. Add the dates, tho milk, the well-beaten, eggs, and the lemon juice. Pour the mixture into a well-buttered mould or basin, cover with buttered paper, _ and steam for an hour and a-ha!f. Serve with any sweet sauce preferred or with lemon sauce, for which a recipe is given. LEMON SAUCE. Peel a large lemon very thinly; put tho peel into a small pan', strain in the juice, add one tablospoonfn! brown sugar and one teacupful cold water. Simmer ail very slowly for half to three-quarters of an hour. As a rule, people boil eggs rapidly for three minutes. By doing this the white becomes tough and indigestible, while the yolk is left soft. AVhen properly cooked, eggs should be done evenly through, like any otnor food. We therefore .recommend the following procedure:—Put the eggs into a tin vessel, pour over them boiling water (about a quart to eight eggs), cover, and set away from the fire for tori minutes. By this method tho heat of the water cooks the eggs evenly _ and sufficiently, and they taste must richer than when cooked in the old way. BREAD SAUCE. Bread sauce is too often _ served up as a sickly-pulp. To make it properly stick two cloves into a small onion and put in a saucepan with a breakfastcupfnl of milk. Allow to infuse at the side of the Tiro for fully half an hour. Remove the onion, add a teacupful of fine breadcrumbs to the milk, with pepper, salt, am! half a teaspoonful of butter. Stir constantly and simmer gently for live or seven minutes. A tablespoonful of cream may be added at tho last.