TESTED RECIPES

Hawera Star, Volume L, 10 January 1931, Page 15

TESTED RECIPES

LADIES’ FINGERS

Beat the yolks of three eggs with a quarter of a pound of butter for 10 minutes, add a quarter pound almonds, blanched, cut fine the grated rind of a lemon, mix well, add 6oz flour very gradually, roll out paste, cut into strips the size and length of a finger, bake in a moderate oven.

DATE AND RICE PUDDING

Cook three ounces of rice in a pint of milk. When the rice is soft stir in two ounces of .shredded suet, four ounces of raisins, four ounces of chopped dates and grated lemon rind to flavour. Finally, stir in a beaten egg and half an ounce of self-raising flour. Pour into a greased mould and steam for an hour. Serve with custard sauce.

RATAFIA MERINGUE PUDDING

One pint jof milk, ooz of castor sugar, three eggs, 4oz of ratafias, six drops of ratafia essence, loz of butter Use the butter to grease a piedish.. Line it with half the ratafias. Whisk the yolks of three eggs and the white of one with one ounce of castor 'sugar, add two ounces of ratafias crushed to a powder, and the milk. Turn this into the dish and bake until set in a very moderate oven.

IRISH CAKE.

Take 21b flour, ljlb butter, 1 Jib brown sugar, Jib citron, 2Jlb currants, 18 eggs. Warm the butter and beat it to a - cream, break in the eggs by degrees with the fruit and sugar. Add the flour last. Keep beating the same way, and do not take out the hand till thoroughly mixed 1 . Bake about three hours.

SPONGE DROPS

Three eggs, 1 cup sugar, 1 cup flour. 3 tablespoons boiling milk, J teaspoon stoda, J teaspoon tartar, lemon essence. Beat eggs and sugar till light; sift flour and risings in slowly. When well mixed add the boiling milk. Drop in dessertspoonfuls on greased oven trav. and bake in a fairly hot oven.