SEASONABLE COOKERY

New Zealand Times, Volume XXXIII, Issue 7444, 19 May 1911, Page 9

SEASONABLE COOKERY

RECIPES FOR EGGLESS PUDDINGS With eggs at their present price I think both town and country house-

wives will be glad of the following recipes: Orange Roly-Poly.—Required: Five ounces of shredded suet, three-quarters of a pound of Hour, a teaspodnful of baking-powder, salt, oranges, breadcrumbs, and sugar. Make a light suet crust. Peel the oranges and cut in thin slices. Reserve peel and pulp for tho sanco. Roll the pastry out thinly, thickly scatter over it breadcrumbs, sugar, and the slices of orange. Wet the ends, and roll up the roly-poly. Steam till cooked, and pour round a .good orange sauce before serving. » • « • • Isle of Wight Pudding.—Required: Half a pouna of flour, a quarter of a pound of dripping, half a teaspoonful of baking-powder, one cup ot currants, half a cup of treacle, half a cup of milk. Rub the fat in to the flour, add the baking-powder; mix to a stiff dough with a little cold water. Roll uito p long strip, spread the treacle over, and scatter the fruit on this. Roll up os a I roly-poly, wet the edges. Brush over ■ with milk when half cooked, and bake ' in a moderate oven for half an hour. # » • * * Edinburgh Pudding.—Required : One quarter of a pound each of ground rice, flour, chopped suet, a small teaspoonful of carbonate of soda, one teaS2ioonful ot red jam, two tablcspoonfuls of treacle, and a toacupful of milk. Mix tho carbonate of soda carefully with tho flour and ground rice, and rub the suet into it; slightly warm the jam, treacle, and milk, and mix all the ingredients well together. Tho pudding before it is boiled should bo of tho consistency of - thick cream. Butter a mould and fill it to within one inch of the top. Cover the pudding with a piece of buttered paper and boil fast for two hours, the water being only halfway up tho mould, and never being allowed to go off the boil. # « # « * Plum Pudding. Required: One pound of flour; three-quarters of a pound of suet, one pound of raisins, half a pound of moist sugar, two large tablespoonfuls of treacle, two ounces of candied peel, Haifa nutmeg. Mix with nearly a pint of milk. Rub the suet into the flour, add the other dry ingredients, flavour with grated nutmeg, mix the treacle (warmed) into tho milkp stir and beat them well into the pudding. Place in a greased basin, and boil fast for five hours. •■• * « • Half-pay Pudding.—Required : Six ounces each of flour, Suet- (chopped), breadcrumbs, raisins and currants, one teaspoonful of spice, two ounces of candied peel, salt, half a cupful of treacle, and one cup of milk. - Mix all thoroughly and boil at least four hours. This pudding keeps well, and can be re-heated as required.