TWO SUMMER PUDDINGS

Evening Star, Issue 21636, 3 February 1934, Page 21

TWO SUMMER PUDDINGS

Jelly Trifle. Take two packets jelly, one light and one dark—viz., lemon and raspberry. Cut a stale sponge cake into slices, and spread with jam, then put into a glass dish. Dissolve raspberry jelly in one and a-half cups hot water, and pour halt' of it over the cake and allow to soak. (If liked, a. litlte wine may be added to the jelly.) When set, pour the rest of the jelly on top. Dissolve the lemon jelly in one and a-lialt cups of hot water, and when on the point of

setting whisk to a light froth. Pile this roughly on the trifle, and decorate with cherries and chopped nuts. Baked Rhubarb. Rhubarb suits the average purse, but many home cooks refrain from serving rhubarb because it is not a general favourite. In many instances this dislike owes its origin to the way it has been cooked. “ Stewed rhubarb. No thinks.” That is the comment that has wiped rhubarb off the home menu. Suppose you tempt the family this way. Serve it baked thus. Let the rhubarb weigh 21b after it has been prepared and cut into inch strips. Place in a baking dish in layers. Sprinkle each layer with sugar and a few raisins. Dust a little ground ginger over the top. Bake in a moderate oven for about forty minutes.