RECIPES.

Nelson Evening Mail, Volume XLIII, Issue XLIII, 10 September 1909, Page 4

RECIPES.

Cream' Tart. — Required: One tablespoonful of floor, /me pint of milk, one teaspoonful of _sugar -two eggs. pastry, raspberry jam. Mix the flour very smoothly with the milk, add the. sugar, and boil /until -perfectly smooth and the flour tastes ' "looked. Let cool a little, and then add' the beaten yolks of the '.'eggs, and a .teaspoonful of butter; "simmer, oyer the fire till the eggs have, thickehetl Ijnt not curdled.' Lino a piedish .-.;;•. with pastry spread the -bottom with jam, pour in the custard, and bake. for.,. half au hour. Beat the whites; to a' stiff froth and pile on the .tart., 'Return to the oven for a few minutes to brown. Chocolate Pudding.— Required: One pint of milk, quarter o.f a. pint of; stale bread, two eggs, two tablespoon■fuls of chocolate powder, sugar, vanilla flavouring. Break the bread quite small, pour over the boiling ..-milk, cover, and let stand for half an. hour. Then beat very fine with 'a: fork, add! the chocolate, and flavour with vanilla, sweetening it if necessary. ' .Beat - " the yolks of the eggs, and add to the* mixture; lastly stir in the whites* beaten to a tsiff froth. Bake. for. half an hour. Boiled Rice Pudding.— A cupful of , boiled rice, a half cupful of sugar, three eggs, a pinch of ,. salt, and a pinch of soda. Boat together .in a bowl until verv light and- white. . Cream- four tabiospoonfuls of- butter and beat into the rice", season with vanilla,' and beat all together.' lor about fh*e minutes. Pour into a buttered 'mould with a tightly-fitting top. Boil for two hours, and ■serve with sauoc. '• -\'s ' r !^9.*S'ii_?'