Tasty and Topical

Otago Daily Times, Issue 23985, 7 December 1939, Page 14

Tasty and Topical

A COLD SWEET Separate the yolk and white of an egg. Add one teaspoonful of castor sugar to the yolk and whisk until thick and creamy. Dissolve one sheet of leaf gelatine in a tablespoonful of hot water and strain into the yolk, then, when beginning to set, whisk the egg-white to a stiff froth and fold in lightly. Add a few drops of vanilla or orange essence, then turn into a small glass dish to set. Before serving decorate with glace cherries INDIVIDUAL CHRISTMAS PUDDINGS Take 4oz suet, hlb seeded raisins, ilb currants, 2oz sultanas, 2oz candied peel, loz shelled walnuts, 4oz sugar, 3oz breadcrumbs, flour, grating of nutmeg, \ flat teaspoonful ground cinnamon, \ fiat teaspoonful ground cloves, 2 eggs, \ gill rum. Wash, pick over, and dry the fruits and stone the raisins. Shred the candied peel and chop up the walnuts. Sieve the flour with the spices, add the finely-chopped suet and the breadcrumbs, then stir in the sugar, prepared fruits and nuts, and mix all together. Whisk the eggs and add them. Moisten the mixture with the rum and some milk as required. Beat it well and leave it to stand overnight, adding more moisture after that time if necessary. Turn the mixture into six buttered moulds. Cover them securely with buttered papers and steam them for about an hour and a-half to two hours. Unmould the puddings and serve them with half a shelled walnut on each. Sufficient for six persons.