RECOMMENDED RECIPES.

Hawera Star, Volume XLVII, 11 August 1928, Page 17

RECOMMENDED RECIPES.

GOOD WINTER PUDDINGS.

Apple Dumplings. —Apple dumplings are always favourites. Alley require o large apples, lib iiour, Goz utiiiping, x teaspoon baiting powder, 4 teaspuon salt, 2oz sugar, Dare and core tUe apples. jttuo the dripping lightly into the Hour, baiting powder anu salt until it -becomes 'like nne bread crumbs. Make it into a sbin paste with cold water, and divide into six pieces Ov etjual size. Dla-ce an apple on each, and hil the centre or tne fruit with sugar. Uraduahy wont the paste round the apples until they are completely and evenly coveicd. .When ah the dumplings are made, place them on a greased tin, brush them over with a little nulk, and hake inem tor about half an hour. Some people line a suspicion ot cinnamon mixed with the sugar for idling the apples. Dairy Pudding.—Tnis pudding requires Mb suet, jib raisins, 4 teaspoon baiting powder, pinch ot suit, and little milk. chop tne suet imeiy, stone, and cut up tiie raisins, mix thoroughly with hour, adding tne baaing powder ana salt. Mane into a stilf hatter with the miln, and steam in a o uttered mould for iour hours.

Balmoral Pudding.—Two teacups hour, 1 cup sugar, ipcup or nuhc, x tablespoon, ul jam, or marmalade, i ta-lespoonfui or butter, l egg, i-tea-spoomul baking powder. Beat the nutter and sugar to a cream, tnen beat the egg anti add it. Mix the powder with iiour, and aud it to the mixture alternately with the milk. v>tir m the jam last of all. nut it into a greasea mould, co.er with buttered paper, uuu steam two hours.

Red caps.—Bed caps are small, light steamed puddings that get tneir name because of the jam that is put in tne bottom of the mould. Ihej, require 2 eggs, -A- a small cup of sugar, i small cup of hour, 1 tablespoon oi butter, fteaspoontul or baking powder, a piucn or salt, and some jam. teo.ten the outter, and the sugar, cream; break, in eggs and beat up well. fet-ir in the Hour, with which has been silted the baaing' powder and salt. Butter 4 large cups; put a tablespoon of raspperry jam, or any other, in each; hall fill the- cups with the mixture; place them in a shallow saucepan with about an inch of boiling water and steam for half an hour. {Serve at once. If preferred smaller cups can be used. Date Budding.— 1-lb hour, lib suet, fib dates, 2 eggs, 1 gill of milk, 3 tablespoons sugar, 4-teaspoon of baking powder, enough nutmeg to cover a sixpence, and half a teaspoon of salt. Mix dry ingredients together, beat up egg with milk, stir in, and tie rather loosely in a floured cloth. Boil 11 hours.

Date Pudding No. 2.—A nice date pudding can also be made by another recipe. I<or this take jib of dates, lib bread crumbs, lib or hour, ooz ot suet (or 4oz of dripping), 3oz of sugar, 1 teaspoon of baking powder, a little nutmeg or spice, 1-cup of milk, a pinch of salt. Chop the dates finely, sift baking powder, flour and salt together. Mix all the dry ingredients together, stir in in ilk, then put in a buttered basin, and steam for three hours. Serve with sauce.

Banana and Sultana Pudding.—This is a pudding children will like; it is very nutritious. Take 6 bananas, £-cup sultanas, 1J- cups breadcrumbs, 4-cup sugar, J-lemon (with juice and grated rind). * Peel the bananas and cither mash them up finely or pass them through a sieve. Add other ingredients, mix well, pour into a -buttered mould and steam two and a half hours. Serve with lemon sauce. Rico Charlotte.—Butter a mould, cut some lingers of bread, spread with apri,ot jam, put round the mould, jam side in. Make a rice custard with 2 eggs, !-’■ cups milk, a tablespoon of boiled rice. Pill the mould. 'Steam 1J- hours. Serve with -boiled custard.

Treacle Sponge. —-jib flour, ilb suet, pinch salt, 1 teaspoon baking powder, 1. egg, 2-cup milk, Jib treacle. Warm treacle and milk in a saucepan, add well-beaten egg, stir in flour, baking powder, salt sifted together. Mix well and steam in a buttered mould. Serve with treacle sauce made with 4-cup treacle, 1 tablespoon -butter, and a rsmall teaspon vanilla boiled together or two minutes.