FOR OUR COUNTRY READERS.

New Zealand Herald, Volume LXVI, Issue 20229, 13 April 1929, Page 6 (Supplement)

FOR OUR COUNTRY READERS.

SPECIAL RECIPES. Steamed Quince Sponge.—'Two tablespoonsful butter or dripping, 3 tablespoonsful soft sugar, 1 egg, 1 cup milk, 1 teaspoonful soda, 2 teaspoonsful cream of tartar, 2 tablespoonsful quince jam, few drops essence vanilla, about 9 teaspoonsful flour. Beat butter and sugar together, break in egg, and beat again; add soda dissolved in milk, then flour, cream of tartar and essence. Half fill a buttered mould, put jam 011 top, cover with buttered paper, and steam 2 hours, 'lurn out, and Serve with a sweet sauce. Cold Water Pudding.—Two cupsful flour, 1 cupful sugar, 1 cupful sultanas, 2 tablespoonsful good dripping, 1 teaspoonful mixed spice, 1 teaspoonful soda. Mixflour, sugar, sultanas, spice and soda all together. Take 2 tablespoonsful of good dripping in a breakfast cup, and fill with hot water. Then take a cupful of cold water and mix all together. Make overnight (important), and let stand. Isext day steam for 4 hours. Cheese and Celery Horns. —Four oz. puff pastry, 2 tablespoonsful whipped cream, 3 tablespoonsful grated cheese, 2 tablespoinsful chopped celery, salt, cayenne. Roll pastry out thinly, cut into strips, and twist round small tin horns, or a quarter way up the ordinary cream horn tins. Bake in a quick oven about 10 to 15 minutes. Remove the horns, and let tho pastry get cold. Mix tho cream, cheese, celery, salt and cayenne together. Fill the cold pastry with this.