HANDY RECIPES.

New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)

HANDY RECIPES.

Sa i a d Dressing which will keep.—Ono jind half cupfuls water, ono cup vinegar, one tablespoonful butter, one tablespoonful flour, 3 cupful sugar, three teaspdonfuls mixed mustard, three eggs, salt to taste. Jlix a ll woll 'together and just bring to r . the boil. Beat eggs before adding. This I makes a lot, but will keep quite a time if put in a jar and covered with a lid. Fresh Fruiit Pudding.—Beat three bananas to a cream. Chop three large apples very finely and grate the skin D f an orange--only the yellow part. Put all together, sweeten to taste, and add just enough Crater to blend the mixture nicely. Mi x well. Have ready a basin lined with good suet crust. Pour in the jruit. Make a crust lid. Cover with paper (greased). Steam two hours, gerve hot- with cream. Frying Batter for Fritters.—Four ounces •flour, sifted, i-pint tepid water, two whites of eggs, one tablespoonful salad oil or oiled better, pepper and salf. Put the flour in a'basin with pepper and salt, (and the yolk of an egg if liked); Pour the flour in a basin with pepper and mix to a smooth paste with the salad oil or oiled buttfer, and warm water; beat ~ the batter well, then mix the egg whites stiffly, and stir in very lightly. Orange and Lettuce Salad. —Choose a alee white onion, cine orange and a nice Crisp ifcttucs. Cut the lettuce very finely and chop the onion and skinned orange jn small pieces. Place the onion in a dish, then the lettuce on top, and lastly the orange. Add one teaspoonful of sugar, a Utile salt and vinegar to taste. This j s very nice, and quickly made. / a Fried Cucumber.—Peel and cut in ' slices. Sprinkle with a little white pepper and dredge with flour. Fry till the slices are tender, in very hot fat or butter in a frying pan. Drain well and serve yery hot on toast, soaked in gravy.;.