USEFUL RECIPES

Nelson Evening Mail, Volume LVI, 15 July 1925, Page 7

USEFUL RECIPES

PUDDINGS MADE WITH STALE

BREAD

BREAD FRITTERS

Required: 1 pint, basinful of bread pieces, salt, - pint of milk, a grate of nutmeg, lard for frying, 1 egg, loz of butter.

Break the bread (crust and crumb) into small pieces. Boil the milk and pour over the bread, cover and leave for about fifteen minutes or until soft. Beat it with a fork until quito smooth. Add the beaten egg and half teaspoonful of grated nutmeg. Melt- the butter and add. Beat until light, warm an omlctto pan, put in a small piece of lard and make At hot. Pour in enough bread batter to cover tho bottom of the pan and fry as for pancakes. When brown on one side, turn and fry the other. Keep hot and continue frying in this manner until the batter is finished. To Dish.—Put a. small piece of butter on half tho pancakes, dredge with sugar and a pinch of grated nutmeg, place another on the top and cut them into quarters and serve on a- dish paper on a hot dish.

BELGIAN FRITTERS Required: Slices of bread, fat for frying, half-pint of milk, 1 egg. Cut the bread into slices about halfinch thick, and remove the crust. Cut tho slices in halves and put them in a dish with tho milk. Soak for a short while, but do not let the bread get too soft. Lift them out and drain them. Beat tho egg and brush tho slices of bread over with them. Melt some, lard or clarified fat in a pan, put in tho fritters and fry palo brown on both sides. Drain on soft paper and disli on a lace paper on a hot disli, sift caster sugar over and band cut lemon. Note.—Tho crusts ma.y bo dried in tho oven, crashed with a rolling pin, and placed in a bottle to use when breadcrumbs are required. ECONOMICAL BOILED PUDDING

Required of bread pieces, 4oz of sultanas, or currants, water, 1 teaspoonful of baking powder, 2oz of suet, 3oz of flour, 1 teaspoonful of mixed spice, 2 oz of brown sugar, 1 teaspoonful of ground ginger. Break the bread (crusts and crumb) into pieces and soak it in cold water ■ for about half ail hour. Squeeze it dry | in a cloth, put, it into a basin and beat I well with a fork until smooth. Chop the i suet and weigh, clean the fruit and add | to tho bread. Sieve tho baking powder, j flour, spice, ginger and a pinch of salt I and stir them into the bread. If too dry J add a very little milk, but, the pudding j is lighter if a fairly dry mixture is used, c Put it into a, greased basin, cover with | greased paper a.nd steam for about two | hours and a half Turn out, and serve ■ with welted butter or custard made with l powder.