SEASONABLE COOKERY

New Zealand Times, Volume XXXIII, Issue 7450, 26 May 1911, Page 9

SEASONABLE COOKERY

FOUR DELICIOUS WINTER PUDDINGS. Swiss Pudding.—Required i Half a. pound of flour, four ounces of chopped suet, two ounces each of sultanas, currants, and sugar, one piece of candied peel, one teaspoonful of baking-powder, one egg, half a pint of milk.: Put ail the dry ingredients into a basin, and then add the beaten egg and milk. Place In a basin or mould and boil for four hours. Fig Pudding.—Required : Three-quar-ters of a pound of breadcrumbs, half a pound of chopped figs, six ounces of chopped suet, a quarter of a pound of sugar, one teaspoonful' of baking-powder. Mix with an egg and, if necessary, -a little milk. Boil for four hours in a; greased mould. Empress Pudding.—Required: Half a pound of breadcrumbs, a quarter of a pound of shredded' suet, two ounces ot flour, one teaspoonful of baking-powder, a quarter of a pound of raspberry jam, ono egg. three tablespoontuls of milk. Mix the dry ingredients together, then add the jam, and lastly the beaten egg. Steam for three hours in a greased basin, French Blancmange.—Make a blancmange with cornflour in the usual way, sweeten it to taste, and flavour nicely with orange-flower water. Turn out, and servo with a little custard round. SOME SIMPLE LUNCH DISHES. Tripe and Tomato Sauce.—’Required ; One pound of tripe, ono ounco of butter or clarified fat, one small onion, ..parsley, seasonings, tomato sauce. Boil the tripe carefully and leave till cold, when it should be cut iu neat pieces. Place