MISCELLANEOUS RECIPES.

New Zealand Herald, Volume LXIV, Issue 19720, 20 August 1927, Page 6 (Supplement)

MISCELLANEOUS RECIPES.

Sunday Pudding.—Cut up sponge cake, pour a good liquid jelly over, let it set, spread a layer of stewed fruit or sliced bananas on top, cover with whipped cream.

Prune Charlotte. —Soak one pound of prunes, overnight in one quart of stew gently the following day until the prunes are tender. Strain off and keep m water. To one pint of the water add the juice of a lemon, four ounces of' granulated sugar, and one ounce of gelatine. Stir over low heat until the gelatine has melted then let the mixture become cold. Stone the prunes. Rinse a mould in cold watei and coat it with the prune jelly. Let this set, then line the mould with prunes. Pour over more of the jelly, then when set fill up the mould with the remainder of the prunes and jelly. Leave in a cold place until set. Turn out and serve with cream.

Brown Suet Pudding.—Here is a nice little pudding which, owing to the suet it contains, is one of the most nutritious meals you can give your young children—especially those who persistently refuse to cat fat:—lib. flour, ill), fresh beef suet, £lb. treacle, £lb. raisins, a little salt, half grated nutmeg, 1 teaspoonful each cinnamon, soda, and cream of tartar, some milk. Warm the treacle and mix the chopped suet with the flour, add salt, soda., and cream of tartar; then the nutmeg . arid cinnamon. §tir all these well together, add treacle and raisins, and again mix well. Boil in a greased mould for three hours. With such a pudding, nothing more is needed for the little ones, except a sound juicy apple. Bacon Oli/vs. —Required: jib. of bacon, raw, cold meat, bread, and seasoning as below. Cut the bacon thinly, remove the rind, and lay a bit of stuffing on each slice, made by mixing equal parts of crumbs and nriy sort of cold meat finely chopped, and seasoning them with herbs and pepper. A little milk or stock can be used to moisten this. Roll up the slices and tie them, or put a little skewer through, then cook in the oven or fryingpan until the bacon is done. Remove the string, and dish on a strip of toast. Ham can be used in the same way, and game or poultry put in instead of the meat. Slices of cold boiled pork are equally appetising so cooked, and the appearance is improved by dredging the olives with raspings before serving. , Coffee Buns. —Ingredients: Two ounces of flour, two ounces of ground rice, two ounces of butter, two ounces of granulated sugar, one teaspoonful of vanilla, half a teaspoonful of baking powder, one egg, coffee essence, a dessertspoonful of milk. Beat the butter and sugar to a cream, add the well-beaten egg and the milk mixed with the vanilla and about half a teaspoonful of coffee essence. Some brands are much stronger than others. Use only just enough to make the buns a pretty coffee shade. Beat these all together Until smooth. Then, while still beating, add the flour and ground rice mixed with the baking powder. Bake in pattv pans and sprinkle the buns with crushed sugar.