THE RIGHT RECIPE

Evening Star, Issue 20316, 26 October 1929, Page 27

THE RIGHT RECIPE

My recipes from ‘ The Scot’s Kitchen ’ last week have called forth a letter from “ Young Officer,” in which he thanks me for telling him the ingredients of a haggis. It appears that haggis was served at a recent mess dinner in Christchurch, piped in in true Highland fashion, and he, with all the others present, were served with a portion. Not being a. “ true Scot he liked neither the look nor the taste of the dish, and is glad to know that it contained, nothing worse than the recipe revealed. SOME DIFFERENT PUDDINGS FOR WARMER DAYS. Apple Shape.—Five ajpples, two cups water, one and a-haff cups sugar, three-quarter ounce gelatine, and one lemon. Soak gelatine m one cup water for two hours, boil sugar with other cup of w.ater until a good syrup. Add apples, sliced rather thin, grated lemon rind, and the juice. Boil until the apples are cooked through. Add the gelatine, boil up, and turn into, a mould. Serve cold with custard or cream. Fairy Pudding.—Six sponge cakes, break into a mould and soak in sherry. Soak half-ounce gelatine in water, whip half-pint'cream, add to the gelatine sugar and flavouring to taste, pour over sponge cake, and serve cold with whipped cream. Lemon Shape.—Four eggs, one cup water, one cup sugar, juice and grated rinds of two lemons, four sheets gelatine. Soak gelatine in water, add beaten yolks of eggs, sugar, and lemon. Boil, take off fire, and stir in the stiffly-beaten whites. Serve cold with cream. Prune Souffle.—Half a cupful of prunes, soak and boil until soft, add nalf-teacupful sugar, and beat until light, then add the well-beaten, whites of four eggs, beat again all together, put in a souffle dish, and brown in oven. Date Custard.—Stone dates and put a layer in dish, pour over a good custard, and serve cold.