RECOMMENDED RECIPES.

Northern Advocate, 17 December 1932, Page 4

RECOMMENDED RECIPES.

Boiled Apple Pudding.—Quarter pound 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 tAvo cloves. Tie in a cloth, put into boiling water, and boil for two hours. Serve with butter Gance or cream.

Fruit Sponge.—Open bottle preserved fruit and put in piedish and heat up. While heating make a sponge as follows:—Beat two tablespoons butter and two tablespoons sugar together; add unbeaten egg and boat well. Sift in one enp 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 minutes.; 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 bo used.

Devonshire Junket. —One ; pint new milk, one teaspoonful 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 very few minutes. Serve with tinned apricots.

Chocolate Macaroon Pudding.—Quarter pound small macaroon biscuits (use as required), four dessertspoonfuls cocoa, about seven or eight dessertspoonfuls sugar, three eggs, one and ahalf pints milk, four dessertspoonfuls desiccated coconut, 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 piedish, and stir in the hot • milk and cocoa. Add the sugar and coconut and a few drops of vanilla and mix all together. Place the small macaroon biscuits all over the top, cover the pudding Avith a plate, and bake in a moderately Avarm o\ r en for about JO to 45 minutes, or until set, being careful not to let it Wbil. Serve cold.

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.

FiOiich Omelet.—Six eggs, six tablespoonfuls milk, three-quarter teaspoonful salt, one-eighths teaspoonful- pepper, three tablespoonfuls butter. Beat eggs slightly, enough to blend the yolks and whites, add milk and seasoning. Put butter in hot omelet pan; when melted, turn iu the mixture. As it cooks, draw the edges toward the centre until the whole is of a creamy consistency, increase heat so it may brown quickly underneath, then fold and turn on hot platter. Gbaruish and serve immediately.

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.