HOME COOKERY

Hawera Star, Volume LI, 20 February 1932, Page 14

HOME COOKERY

Rhubarb and Macaroon Pudding. — A quarter-pound of almond macaroons, a pint of rhubarb juice, four eggs, half a cupful lof sugar, one orange. iSoak the macaroons in the rhubarb juice until soft. Beat the eggs with -the sugar and the grated rind of the orange. Stir the mixture carefully into the macaroons with the juice of the orange. Pour the whole into a buttered mould and set in a saucepan with boiling water to come half-way up the basin. 'Simmer gently but steadily for an hour. Turn out and serve hot with orange or 'rhubarb sauce or boiled custard.

Lemon Pie. —A quarter of a pound of breadcrumbs, a brcakfasteupful of milk, sugar, one lemon, two eggs, loz of butter. Warm the jnilk, pour it over the breadcrumbs, and leave them to soak for half an hour; then add the sugar, the juice, grated Thind of the lemon, and the yolks of the eggs (previously well beaten). Melt the butter in a piedish, it hen put in the pudding, and bake for half an hour in a good oven. Whip the whites of the eggs to a stiff froth, stir in a little caster sugar, and brown it in the oven. Prune Roly-poly.—Stew and stone -11 bof prunes in a little water. When quite tender mash them to a paste with a little sugar and a grating of lemon peel. Make some short pastry, roll it out rather thin, and spread the masned prunes over it —not too near the edge. Roll up, press the two ends to prevent the filling escaping, and tie in a scalded and floured cloth. Put it into boiling water—there must be enough to quite cover it—and boil steadily for an hour and a half.

'Rhubarb 'Chutney.—Wash, wipe, and cut 21b of rhubarb into inch lengths. Put in a pan with lib of onions cut small, 111) of brown sugar, -lib of raisins, loz of curry powder, and a quarter-teaspoonful of white pepper. Pour over this one pint of vinegar, add three or four cloves, and simmer until all is a pulp. When cold put into pots and seal.

Apple iSago.—-Take four large eooking apples, two ounces of sugar, one ounce of sago, a little lemon juice, a pint of water, and sufficient cochineal to tint the pudding deep pink. Bring the water to the boil, sifting hi the sago meanwhile. 'Cook until soft, stirring all the 'time. Peel and core the apples and add these and the lemon juice and sugar. iCook very gently until the apples are tender, and serve hot.

Swiss [Rhubarb.—-Butter a fireproof pie-dish thickly and sprinkle with fine breadcrumbs, leaving a half-inch layer on the bottom. 'Cut the rhubarb small and put a layer on the crumbs, then a good allowance of sugar. Alternate till the dish is full, having the top layer of crumbs. Bake for an hour in a slow oven, and serve with a sweet liqud sauce.