KITCHEN CORNER

Nelson Evening Mail, Volume LXX, 23 May 1936, Page 10

KITCHEN CORNER

PUDDINGS FOR COLDER WEATHER WHOLESOME AND FILLING This is tbe time for tbe steamed puddings to make their appearance, for they are wholesome and filling, and, if well made, are light and digestible. The cook who uses the one-fire stove will particularly welcome them for they can be put on quite early in the morning or afternoon and left to simmer gently over the low fire while she busies herself in other parts of the house. The following are recipes in which ingredients with high food value have been used: — Honey Pudding Honey pudding is generally a great favourite with children. Have ready II- cupfuls of stale white or brown breadcrumbs, j 1 of a cupful of thick or clear honey; and a cupful of stoned and chopped raisins. Grease a pudding basin, place, half the raisins at the bottom, then put in half the crumbs and cover with half the honey, adding a little mixed spice and a few small pieces of butter. Fill up with tbe remainder of the ingredients in the same order and pour over them two eggs beaten up with a pint of fresh milk. Cover with greased paper, and leave stand for a quarter of an hour. Then steam gently for nearly three hours. Serve with it some sweet sauce flavoured with vanilla.

| Coconut and Fruit Pudding > Coconut and fruit pudding is also 1 very appetising. Mix together one - dessertspoon each of coconut, currants, • raisins, and sultanas. Rub two tablespoons of butter or dripping into one large cupful of Hour, and add two tablespoonsful of sugar and one teaspoon of cinnamon. Then mix in the coconut and fruit. Dissolve one tea- ! spoon of soda, in a cup of warm milk and mix thoroughly, and, lastly, add ’ a dessertspoonful of jam. Put in a greased basin and steam for 24 hours. Vere Pudding ’ i Another pudding in which fruit is I used is Vere pudding. Cream to- ' j gether 4oz of butter or dripping and ■ I 3oz of sugar; Add one egg and beat 1 | the mixture well, and then add three tablespoons of milk and one tablespoon of jam. Mix in Goz of sifted flour with 4-teaspoon of soda and a pinch of salt. Then add 2oz of raisins and loz of sultanas, put into a greased basin, cover with greased paper, and steam for 14 hours. Serve with a custard sauce. Madeira Pudding A very inexpensive and wholesome pudding is Madeira pudding, which requires lj cups of flour, 4-cup of sugar, 4-eup of shredded suet, 4-cup of milk, 4-teaspoon carbonate of soda, and 2 tablespoons of any jam. Rub the suet into the (lour and add the sugar. Ileal the 'milk and dissolve the soda in it, mix into the dry in- , gradients, then add the jam. Mix i thoroughly, put into a buttered steam--1 er, a/id steam for 2 hours. Paradise Pudding Paradise pudding is a delicious and light one for which 3 apples, Jib of breadcrumbs, 3oz, sugar, 3oz of currants, salt, and nutmeg to taste, and the grated rind of half a lemon arc needed. Pare, core, and minco the apples and mix with the other in- ! gradients. Heat up 3 eggs, add them to the fruit and breadcrumbs, and beat well. Put the mixture into a butt,ever! . basin, tie down with a cloth, and boil . for 1 j hours. A sweet sauce should be I served with this pudding also.

Kendrick Pudding Another suet pudding, a good oldfashioned type of recipe, is Kendrick pudding. It is a fairly large one, which will be sufficient for a big family. Heat 1 teacup of milk, and pour it over 2 tablospoonsful of treacle and 2 of sugar. Add to them Alb of (lour, with 1 teaspoon of soda mixed in, jib of suet, finely chopped, and currants and lemon peel to taste. Boil for two hours. Meringue Rice Pudding Required: Three ounces of rice, two pints of milk, two egg whites, tlnec tablespoonfuls of castor sugar, half a lemon (rind and juice), wash the vice and put in a piedish with one tabicspoonful of the sugar and grated lemon rind. Stir in the milk and bake slowly until the lice is almost tender, keeping it stirred occasionally to prevent a skin forming. Whisk the egg whites to a stiff froth, gradually whisk in the remaining sugar, then the strained juiee of the half lemon. Heap this on top of the pudding, then return to tile oven to set. and lightly brown the meringue, and finish cooking the pudding. Baked Apple Roly-Poly Sift half pound Hour, add two teaspoonfuls of baking powder, half teaspoonful salt, one ounce castor sugar. Rub in two ounces butter with the tips of fhe fingers. Moisten with milk, and mix. well. Turn the paste on a floured pastry-board, roll to an oblong shape half inch thick. Spread roll with two ounces creamed butter, then with syrup. Cover the syrup with thinly sliced apples. Brush edge of pastry with brush dipped in cold water, roll up, place in a buttered baking-tin. Brush over with milk, and bake in a moderate oven for about three-quarters of an hour. Savoury Rabbit and Dumplings One rabbit, 1 Tablespoonful vinegar, l.joz dripping, 1 pint cold water, 1-Joz flour, 1 carrot, 1 onion, 1 turnip, salt, pepper, ground ginger. For dumplings: 4oz (lour, 2oz suet, salt, pepper. Reel the onion, turnip, and scrape the carrot. Melt the dripping in a saucepan, slice the onion, and fry until brown, then add the flour and let it cook until brown, stirring all the time; add the water and vinegar, the sliced vegetables, pepper, salt and A-teaspoonful of ground ginger. Cut the rabbit into nice joints and add it to the rest of the ingredients. Simmer for one hour, then add the dumplings and cook for half an hour longer. Stuffed Loin of Mutton Stuffed mutton provides a delicious change from a plain roast, and is considered a more tasty disli than poultry by many. Take 41l> of loin of mutton, 4oz of breadcrumbs, 2oz of suet, two teaspoons of finely chopped parsley, a few sprigs of other herbs, two teaspoons chopped onions, 2oz raw bacon, one egg, seasoning. Chop the suet, herbs, bacon, parsley, and onion finely. Alix them with the breadcrumbs, season well, neat up the egg, and mix it in. If not moist enough add a ,ictle milk. Bone the loin neatly, spread it out fiat, and spread stuffing over it (not (jnite to the edge). Roll up from tbe thick end toward the flap. Tie and skewer securely, and Hake, allowing 20 minutes for every pound, and 20 minutes over. Baste well. Serve with rich gravy and red currant jelly. Almond Shortbread A tested recipe for almond shortbread is: Jib plain flour, 3oz butter, 4oz castor sugar. For the almond mixture. 2oz butter, 2oz castor sugar, 2oz cooking almonds (blanciied), .’loz ground almonds,’2oz flour. To make the shortbread, cream butter till soft, work in sugar gradually, si ml blend in the flour. Prepare almond mixture by c, earning butter and sugar with a wooden spoon until they are very soft, then gradually work in the almond meal and flour. Split the blanched almonds into thin slices. Roll shortbread into a narrow strip, about onethird of an inch thick, pressing the sides to make them thicker than the centre. Spread with the almond mixture, sprinkle chopped almonds on top, and cut the strip of shortbread across into lingers. Bake in a slow oven until tinted pale yellow. This should take about 20 minutes.