When Eggs Are Expensive

New Zealand Herald, Volume LXXVI, Issue 23339, 6 May 1939, Page 7 (Supplement)

When Eggs Are Expensive

Paddings Ca Still be

TIfOST puddings are expensive items JM- w }! Cn eggs are scarce. Here nre Bomo recipes for economical but attractive swpets to suit all tastes. Suffolk

Suffolk pudding is a light suet pudainc which will servo lour people. Sift 4oz. of flour, a pinch of salt, 1 teaspoon of baking powder, and 2oz. of sugar into a. basin. Add 2oz. of •bredded suet and mix well. Beat an eee with 3 tablespoons of milk and mix with the dry ingredients. Put 2 or 3 tablespoons of jam or syrup at the bottom of a greased basin, pour in the mixture and st6am for a hcur and a-half. Hero is a similar pudding which, however, takes less time, as it is baked for 20 to 30 minutes. Sift 4oz. of flour and 2 teaspoons of baking powder into a hOwl and rub in 2oz. of butter. Add 2oz. of castor sugar and the grated rind of a lemon or other flavouring. Beat an egg and add enough milk to make a teacup altogether. Beat into the rest, and bake in a greased piedish in a fairly hot ovep. Turn out and have ready some fiot jam to pour on the top. Roltj-Poly

Froit roly-poly will be liked. Put 7oz. bf self-raising flour, a pinch of salt, and 3|oz. of.suet into a bowl, and add enough cold water to 1 make a stiff paste. Poll out into an oblong. Have a {jjn of sliced apricots drained and arrange on the doueh. Sprinkle with sugar. Poll up, fasten the edges, and TO-ap in greaseproof paper, greased on tie outside. Tie in a cloth, and steam {or about two hours and a-quarter. Add an equal quantity of water to the pulp sad some extra sugar and the juice of }tfjf a lemon. Thicken with tablespoon cf cornflour and boil up. Serve separately. v Lemon Heri is a lemon pudding. Put into fe bowl 2oz. each of flour, ground rico, suet and sugar. Add the grated rind of "a lemon and a teaspoon of baking powder. Mis well and stir in the juice of tie lemon, a beaten egg, and enough milk to make a fairly soft mixture. Put in a buttered basin,and steam for an hour and a-half. Serve with lemon sauce. - Chocolate Here is an economical chocolate pudding. Put 2oz. each of flour, breadcrumbs, suet, and sugar into a bowl. Add a teaspoon of baking powder and a good tablespoon of chocolate powder. Make fairly soft with a teacup of ;inilk. Flavour with vanilla essence. Put jin ia greased basin and steam for two land a-half hours. Turn out and serve with chocolate-flavoured custard. Walnut For baked walnut pudding sift 4oz. of self-raising flour, a pinch of salt, and 2oz. of fine white breadcrumbs into a bowl. Add 2oz. of chopped walnuts. Beat an egg with 3oz. of melted butter, and add 3oz. of castor sugar and half a teaspoon of vanilla essence. Whisk thoroughly together, then mix with the dry ingredients. Add enough milk to make a fairly soft mixture, then put in a battered piedish and bake in a moderaet oxen until just firm on top. Serve ■With sweet white sauce, flavoured with vanilla and cooking sherry, if available. ; / Date ' This is a cheap date pudding. Chop 6oz. of stoned dates. Put into a basin .with 2oz. of flour, a cup of bread-

crumbs, half ft teaspoon of baking powder, and 2oz. of sugar. Beat an egg with a cup of milk and pour on to the dry ingredients. Mix well, then pour into a greased basin and steam for two hours. Golden Syrup Pudding Grease piedish and place on bottom a scone mixture which should be worked partly up the sides, making a cupshaped depression. Pour into middlo 1 cup golden syrup and 1 cup hot water. Put in oven and bake 20 minutes to half an hour. By that time the scone mixture will have completely covered tho syrup and water. Apples-de-luxe Apples are most appetising and their food value greatly increased done this way: Allow 1 large cooking apple to each person and to every six allow 1 cup seeded raisins, i cup brown sugar, 1 teaspoon cinnamon, 1 heaped teaspoon butter. Core the apples and peel from the top to halfway down. Mix together raisins, sugar, cinnamon and butter and fill the centre of each apple with mixture. Put into a buttered bakingdish, fill space between apples with remainder of mixture and pour in enough cold water to cover bottom of dish. Bake slowlv till apples are tender and syrup like caramel. Serve hot or cold with cream.