THE HOME.

New Zealand Herald, Volume XLVI, Issue 14109, 10 July 1909, Page 6 (Supplement)

THE HOME.

THl£ TABLE.

Brown Bread Pudding.

It often happens that a housewife, while she finds a use for scraps of white bread is puzzled as ;to 'how, to use up ; her brown bread. r, An excellent recipe is steamed brown bread pud- 3 ding, . which requires ; for its making six ounces each of« sugar and stale brown 1 breadcrumbs, half a pint, of milk, one ounce of mixed peel, half a lemon, three «>.,gs. and one extra yolk, and one ounce oi glace cherries, though if preferred these may be omitted. The.crumbs and milk must be put first into a basin and .allowed to soak for half an hour, then the yolks ana whites of the eggs should be separated and the yolks be stirred into the crumbs, adding the sugar, chopped peel, cherries, the juice of the half lemon, and lastly the whites of the eggs stiffly whisked. The mixture must now be put into a buttered mould and into a steamer or into a pan with boiling- water to com© halfway up it. Steam it from two hours to two hours and a-half, then turn it out; carefully on to a hot dish and serve it with lemon sauce. ■■'..;'* , Potato Scones. . Mash half a pound of cold potatoes, add a little salt, then, knead in as much flour as the potatoes will take up, being careful not to allow it to become lumpy; add as much milk as you require to make a stiff dough. Roll out very thin, cut into small rounds with a tumbler, and prick with a fork. Bake on a hot griddle for about. -five miuntes, so as to brown on both sides. ' These can be easily baked, but must be turned. Serve hot. ' :< " : X' : ,: Graham Bread. Mix, together a cup of wheat flour and two cups of graham flour. Make a hole in the centra of this mixture and work in a cup of warm water, a teaspoonful of salt, two handfuls of granulated sugar, one cake of compressed yeast dissolved in warm water, and one level teaspoonful and. a-half of baking soda dissolved in two tablespoonfuls of hot water. Stir with a spoon, turn into tins, let it rise once, and bake very slowly;, [

Castle Baskets. - Make some small castle puddings, hake a nice blown, when cold take out the middle and fill inside with whipped cream. A glazed cherry on top of cream and a piece of angelica fixed across to form handles. This makes a very pretty dish.