SEASONABLE RECIPES

New Zealand Herald, Volume LXX, Issue 21580, 26 August 1933, Page 7 (Supplement)

SEASONABLE RECIPES

BMBKa'.-.-J-TV:- i COLD WEATHER PUDDINGS ' . Date Pudding.—Ono cupful of finelyChopped suet, one cupful of chopped dates, one cupful of breadcrumbs, one '' cupful sugar, oiio cupful of milk, in tvhich dissolve ono teaspoonful of carbonate of soda, grated nutmeg, two cupfuls of flour. Mix together dry jigredients, thou the milk and chopped flates. Put into a greased basin, and Slenni for three hours. Chopped figs _ nay be substituted for dates if preferred. ' American Pudding.—Two large cupfids of flour, one of chopped suet, one §y of golden svryp, ono teaspoonful of ; cream of tartar, one of carbonate of s »ocla, one of ground ginger, and a pinch of salt. A few.currants or sultanas nro jiri .improvement. Mix all together. Tie - in a cloth, leaving good room for swelling. Put quickly into a saucepan of toiling water, not lifting the lid for half-an-hour, Boil, steadily for thrco c. lours. ' Rhubarb Meringue.—(Jut lib. rhubarb into inch lengths and stew with Aoz. .sugar till tender; strain the juice into a basin and rub the fruit through n wire sieve. Reduce the juico to 1 gill, juix it with tho fruit puree, add the yolks of four eggs and grated peel of lemon. Pour the mixture into a dish, and bake it half-an-hour. Whisk tho whites of eggs to a stiff froth, mix them with 4oz. sugar spread over top ©f pudding, dust with pounded sugar, and return to oven for 10 minutes to #et meringue.