TO-DAY’S RECIPE

Manawatu Times, Volume LIII, Issue 6617, 23 May 1928, Page 11

TO-DAY’S RECIPE

I STEAMED LEMON PUDDING I I TNGREDIENTS: Quarter of a I <s> pound of flour, two ounces of <S> <S> sugar, a pinch of salt, one egg, <s■ <S> quarter of a pound of bread- <S> crumbs, quarter of a pound of <S> <•> shredded suet, rind of three <S> <s> lemons, one tablcspoonful of <s■ <i> milk. Mix all the dry ingredi- <t> <S> onts, then add egg, well-beaten <S> <t> with the milk. Steam for two <S> 4> hours. To prepare the lemon, <S> <S> cut off yellow. rind as thinly as <s> <j> possible and mince finely. Servo <£ <j> with lemon sauce, made as fol- <s> <*> lows:—Cream quarter of a tea<v cupful of butter (nicltcd) with <S> <®> half a teaeupful of confection- <S> <s> ors’ sugar. Add ■ two egg-yolks ■?> <*> and boat till very light. Add al- <S> <§> tcrnately, a drop at a time, two <•> tablespoonfuls of lemon juice <?•> <S> and one-third teacupful of <S> <<> cream. Set the bowl over hot <®> <s> water and stir till smooth and <s> <j> creamy. Do not have the water <s> <S> boiling in the lower part of tho <S> double boiler, <s> ❖ ‘