USEFUL RECIPES.

King Country Chronicle, Volume XXVI, Issue 3444, 12 November 1932, Page 3

USEFUL RECIPES.

Boiled Apple Pudding.—Quarterpound suet, two cups flour, salt, cloves, half teaspoon baking powder. Mix with water into stiff dough. Roll out and fill with apples and one or two cloves. Tie in a cloth, put into boiling water, and boil for two hours. Serve with butter sauce or cream. Fruit Sponge.—Open bottle preserved fruit and put in pie dish and heat up. While heating make a sponge as follows:—Beat two tablespoons butter and two tablespoons sugar together; add unbeaten egg and beat well. Sift in one cup flour and two teaspoons baking powder and stir in. Then add four tablespoons boiling water and pour mixture over hot fruit and bake in oven twenty nfinutes. This can be cooking while first courses are being eaten. Serve with cream or custard made with custard powder. Apricots, peaches or other fruit (preserved) may be used. Devonshire Junket. —One pint new milk, one teaspbonful rennet, one dessertspoonful sugar, a little vanilla. Just warm milk (blood heat) and mix together in glass dish, with dissolved sugar, rennet, and vanilla, and it is ready in a few minutes. Serve with tinned apricots. Banana Toast.—Stamp out rounds of bread previously toasted. Spread with anchovy paste and butter, and on each put thin rounds of banana. Make very hot in the oven, and serve immediately. Banana Parsinan.—Skin the fruit and cut into lengths of an inch. Dip each one in milk, and roll in grated cheese. Fry a dark brown and serve with buttered biscuits. Chocolate Macaroon Pudding.— Quarter pound small macaroon biscuits (use as required), four dessertspoonfuls cocoa, about seven or eight dessertspoonfuls sugar, three eggs, one and a half pints milk, four dessertspoonfuls dessicated cocoanut, vanilla flavouring. Mix the cocoa to a smooth paste with a small quantity of the milk. Boil the remainder and stir on to it, return to the pan and boil for one minute, then cool slightly. Whisk up the eggs, put them in a pie dish, and stir in the hot milk and cocoa. Add the sugar and cocoanut and a few drops of vanilla and mix all together. Place the small macaroon biscuits all over the top, cover the pudding with a plate, and bake in a moderately warm oven for about 30 to 45 minutes, or until set, being careful not to let it boil. Serve cold. Nectar.—Two pounds honey, four lemons, one packet seeded raisins, three gallons boiled water. Let the water get quite cold after boiling, then add raisins, honey, rind, and juice of lemons. Let it stand four days. Stir once every day. Keep in a warm place. Strain and bottle and keep well corked.