THE RIGHT RECIPES

Evening Star, Issue 20510, 14 June 1930, Page 24

THE RIGHT RECIPES

Baked Cottage Pudding.—lngredients : one egg, half-cup sugar, one tablespoon butter, one breakfast cup Hour, one teaspoon baking powder, flavouring and milk to mix. Beat egg and sugar, then add butter (melted) and other ingredients. Grease a piedish, cover the bottom with jam, then pour in the mixture and bake in a good_ oven. Be careful not to burn the jam. Raisin and Nut Loaf.—lngredients: Two tablespoons sugar, on© tablespoon butter, on© egg, half-cup raisins, Jialfenp chopped walnuts, two cups flour, one teaspoon baking powder, and milk to mix. Boat egg and sugar, add butter (melted), then otbfir ingredients. Half-fill well-greased baking powder or largo cocoa tins, and bake one hour. The following "two recipes have been sent in by a correspondent:— Five Minutes’ Pudding (Baked). — One teaspoon baking powder, one or two eggs, 2oz flour, lloz sugar, flavouring and a little raspberry jam. Put flour and sugar into basin, make a hole, break in eggs, beat well, pour at once into a tin lined with greased paper, and bake in hot oven for about five minutes; turn on to a sugared board, spread jam over, roll, up, and servo at once. Egyptian Pudding (Steamed).—One cup flour, half-cup sugar, three table' spoons suet, one tablespoon jam, halfcup chopped dates, one teaspoon mixed spice, one small cun of milk with one teaspoonful of carbonate of soda in it. Steam three hours. These are two economical puddings. In the latter I use -marmalade in place of jam, which is a big improvement,