Culinary Chatter.

NZ Truth, Issue 1181, 19 July 1928, Page 17

Culinary Chatter.

COLD FRUIT PUDDING TTAKE any kind of fruit that *■ has been stewed with sugar. Butter a basin and line it with bread and butter — without crusts — about a quarter of an inch thick. Then put m a layer of stewed fruit and one of bread and butter alternately; lastly, pour m just sufficient juice to soak throu gh the bread. . Press well down with a plate and when thoroughly cold turn out and serve with custard. / * * VEGETABLE PIE PUT . some raw potatoes, carrots, turnips and onions into slices. Put them into a deep dish m layers with pieces of . butter or fat and sprinkle with salt and pepper. Pour on a little water, cover with an old plate, a.nd bake for 2 hours. The pie may be covered with pastry, a iough crust or mashed potato. **"" " # # . ■ ' THURSO CAKES' REQUIRED: 1 cup of flour, 1 ** cup of self-raising flour, 1 cup of sugar, %lb. butter, 2 eggs and essence of almonds to taste. Drop m small spoonfuls on the oven shelf and cook m moderate oven for about one hour. • *. • NEW SPONGE CAKE /. ©EAT together 3 eggs and 1 ** cup of sugar and add %

grated rind of a lemon and a wellbeaten egg. Rub the butter into the flour and add the

cup of arrowroot and 1 teaspoon of baking nowder "^w the arrowsitting me arrow-

root well to make it light and free. Bake m a quick oven.

PRUNE AND APPLE JAM WASH 4lbs. of large prunes " and leave them soaking overnight. Then simmer them until tender, m the water they were soaked m, using just sufficient to cover them. Remove them from the fire and when cool take out the stones. Now-, put them back m the preservingpan and add nine large apples, which have been peeled, cored / 'and sliced, lib. -* sugar • and the juice of 2 oranges and 2 lemons. Mix well and keep stirred. The jam should cook -h until it is smooth and thick, then place m pots and cover. # . * CREAM CANDY DEQUIRED: 2!bs. *^ brown sugar, af pint of water, a ,4lb. butter and a' tin of Swiss milk. Boil the sugar, water and butter together for 7 minutes; then add the milk and let it get hot, after which pour into a greased tin. ' When nearly cold mark the slab off into squares. The quantities given here may, of course, be varied to suit requirements. * # • PANCAKE MIXTURE *A GOOD pancake mixture is *• made with a cup of flour, 2 cups of milk and 3 eggs. Mix all together and pass through a strainer. > # # • LEMON TEA CAKES DEQUIRED: One ounce but- * ter, lib. flour, 2ozs. sugar, 1 teaspoon soda and 1 teaspoon cream of tartar, the juice and

other ingredients. Mix with milk to a fairly stiff dough and bake m shallow tins or patty-pans. ••■?'#-• # * SUNBEAMS TAKE 1 tablespoon each of butter and sugar' and »mjx with 1 egg. Add one cup of flour and 1% teaspoons of baking powder. Roll out very thinly and spread with raspberry jam. Roll up again and cut into slices about an inch thick. Bake to a golden brown. # # * '■■ . HOP BEER REQUIRED: 12ozs. hops, 6 ozs. brown ** sugar and 3 gallons water. Boil the water and hops for 20 minutes and then add the sugar. . . . Allow time, for the. sugar to thoroughly dissolve and . then strain the liquor into a keg; when nearly cold, add about 2 tablespoons ..of brewers' yeast. > ■ Let it work for three days, filling up the cask every morning with warm water. On the third day dissolve a pinch of gelatine with boiling water and pour into the cask; add a few raisins and bung down. This will make three gallons and it will be ready for use m three or four days. •