KITCHEN CORNER

Nelson Evening Mail, Volume LXI, 14 April 1928, Page 9

KITCHEN CORNER

TESTED RECIPES SIM I'LL! AN l» NOCKISHIN'G PUDDINGS Date Pudding.—Half ■< pound of dates, 40,: breadcrumb., -'••.-. flour, :>•■: suet, half a teaspooui'ul of cinnamon. 1 tahlcsp i!u! of granulated sugar, one rgjf. quarter of a pint of milk, a :-.mtill tcaspnonful of baking powder. Wavh the dates, .-tone them and cut into quartets. Mix together the Hour, linking powder, breadcrumbs. linel\ shredded suet, dale-, cinnamon and sugar. .Mis thoroughly. Heat the egg "itlt the

milk and add it to the dry ingredients. Turn into a greased basin, tic greased paper over and steam for two hours. Treacle Sponge. —Four ounces of flour, loz treacle, 2oz butter, 'iloz castor sugar, one tcaspoonful of baking powder, one egg, and a teacupful of milk. Well grease a basin and put, in the treacle. Beat the sugar and butter to a. eream, add egg. well beaten, and stir in the flour, baking powder, sugar, and milk. Four this mixture on the treacle in the basin, but Jo nut stir it. Cover with greased paper and steam for one hour. Prune 801 l a pound of flour, ooz finely-chopped suet, one egg, one tcaspoonful baking powder, *lb prunes and salt. Mix flour and baking powder together, moisten with beaten egg mixed with enough water to form a paste, roll not too thinly. Meanwhile the prunes should have been stewed soft and the stones removed. Spread a layer of the prunes on the paste flatly, sprinkle over ;i squeeze of lemon, add sugar, roll, tie iu a cloth, boil three hours in plenty of boiling water. Orange Puddings.—Mix together three, cupfuls of breadcrumbs, threequarters of a cupful of sugar, a pinch

of fait, half a cupful of margarine, the grated rind of an orange. .Moisten with the juice of the orange, one gill of milk, and one well-beaten egg- Pour no" bit le moulds and -nam for forty minute.--. Serve with the following Mime: Me]; !..< butter in a saucepan, and gently sprinkle in lo* dour, until both are iilended. Add a pinch of salt and a little miik and stir It!! boiling, lift) add hall a leaspuonfu! of orange juice. L. mon Pudding.—Half a pound •>' breadcrumbs. Jib sum', rind of two lemoiit. loz sugar, and two eg,;.-.. Chop or shred suet finely, add it to the lemon rind and the juice of one of the breadcrumbs, mix in the finely grated lemon-. Add (Ik- sugar and the cgg.(widl beat en K mi.\ well. |iitt in a greased ha mm and steatn for an hour and a-ha If, or longer. t'.OODTEfc 1 <>!•• I HI" I'l'i K BOX t.ingcr bread C ake.—lngredient? : !lb flour, !'■.. ground rice, three teaspoonfuls of ground ginger. f) ne egg. [lb bud or margarine, three tablespoonftils of golden syrup, (io< Demerara sugar, hall a tcaspoollful of carbonate of soda. Method: Put the sugar, syrup, and fat into a saucepan and Mir them oxer low heat until the sugar has melted and tiie ingredients are well blended. Sieve the Hour, carbonate of soda, and the ground ginger, and mix them with the ground rice. Make a well in the middle and pour in the syrup mixture and t h ■ beaten egg. Mix "well together. Pour this into a greased dripping tin lun'd with greased paper, and bake in a cool o\cn until the gingerbread is firm when pressed. When cooked, turn on lo a sieve and oool; then cut the cake

| into Mjuan.'.-. i Short bread.—Beat tu a cream Mb butter ami •> oz castor sugar. _\<l <1 tlio Volk nf a>.i egg and III) flour, ami v.ork with the hand to a smooth paste. Put i’ on a piece of clean white paper, press it with the hand, then roll it a little tu make the surface quite smooth. The case may he either round or square, and should be about onethird of an inch thick. Pinch it round tin' edge with the linger and thumb, and prick it. all over with a fork. Bake in a steady, moderate oven for thirty 1 o forty jniimles. Dutch Currant Cake.—Half-pound flour, ]lb currants, loz mixed peel, 2oz raisins, loz castor sugar, .~oz butter, three eggs, half a. gill of i:;>lk. ime dessertspoonful ground einnamon, one leaspoonful baking powder. Beat the sugar and yolks of eggs to a cream, melt the butter, sift the flour and baking powder. Clean the. fruit, shred the peel, and mix all the. dry ingredients together with the sugar and yolks of eggs. Whisk the whites of eggs to a stiff froth and add them gradually. Pour the mixture into a buttered rake fin lined with greased paper, and bake in a moderate oven for uu hour and a -quarter. Potted Beef.—One pound cooked beef. Jib butter, salt, and pepper, made mustard, powdered mace. Remove any gristle, skin or bone from the meat, mince it finely, then pound it to a smooth paste, mix in with the. butter, which should be. first wanned slowly until it. looks like oil. The pasty should he smooth and not crumbly paste. Srison rather highly with pepper, salt, mustard, and mace, turn into small pots, smooth the tops, and run some clarified butter over the top to cover the paste. American Butter Scotch.—Put into u saucepan a cupful of butter, two cupfuls of brown sugar, two teaspoonfuls of vinegar, a cupful of water, and half a tablespoonful of vanilla essence. Bring to the. boil and cook, without stirring, until the mixture becomes brittle when tried in cold water. Pour into a buttered tin to a third of an inch in thickness, allow to cool slightly, and then mark out in squares.