Page 10 Advertisements Column 2

Gisborne Times, Volume LXXXVI, Issue 13092, 13 February 1937, Page 10

ORANGE PUDDING Two oranges, lloz. castor sugar, l-\ oz. sponge cake, I pink milk, 1 egg. for tho filling, 4oz. plain flour, 3oz. butter, 2 teaspoons castor sugar, 1 saltspoon baking powder, 1 yolk of egg, for tho crust. Rub butter into Hour and linking powder; add sugar and mix to a stiff paste with the egg yoke. It may not take a whole yolk, s tho pastry must bo on the dry side. Roll out, and line a. small . greased picdisli ready for the filling. To make the filling, grate tho rind of both oranges; bring milk to the boil, and then let stand till nearly 'cold. Next pour milk over sponge cake® (crumbed) and add sugar, grated orange rind and juice of both cnnngos. Stir all well together, then add egg well beaten. Pour tho m'xture into a piedish that has'been lined with the postvy, and. bake? 45 minutes to an hour. This pudding is equally delicious' hot or cold.

TOMATO SALAD Peel tomatoes with sharp knife. Slice and lay in salad bowl. Make drc'issing' as follows: Work up saltspoon each of pepper, salt, and freshmade mustard with 2 tablespoons of salad oil, adding only a few drops at q. time, and ‘when thoroughly mixed, whip in a. beaten egg and 4 tablespoons of vinegar. Tos up with fork.