Recipe Exchange Service.

Southland Times, Issue 25362, 14 August 1935, Page 5

Recipe Exchange Service.

This is the first instalment of recipes I have received in reply to Mrs J.L’s. inquiry. JANE SOUTHLAND. The first two are from Mrs J.R.M., Morton Mains. Cup Pudding. 1 cup of breadcrumbs, 1 cup raisins, 1 cup of jam, 1 cup of flour, 1 cup of sugar, J teaspoon of baking soda dissolved in a little milk, 2 eggs. Mix all together and bake in a greased pie dish. Raisin Flip. 1 cup of raisins, 2 egg whites, beaten stiff. Cover the raisins with water and cook until nearly all the water disappears. Chop the raisins and mix in the egg whites, beaten stiff. Bake in a greased pie dish. Apricot Pie. Line a pie dish with short pastry and bake. Make a filling by heating a pint of milk, stir in 2 tablespoons of cornflour made into a paste with milk, add 6ozs of sugar and lastly 3 beaten egg yolks. Cook in a double boiler, stirring constantly, until thick. Cool and fill the shell with mixture. Drain some apricots and place close together all over the tart. Cover the whole with pastry and bake until brown.—Joan W., Duke street. Kentish Well Pudding.

Take equal quantities of chopped suet, fine breadcrumbs and flour. Mix to a light dough with milk, then grease a pudding basin and place some currants, a little sugar and a knob of butter at the bottom. Fill up the basin with paste and fruit alternately, finishing with the crust. Cover with greaseproof paper and steam for 2j to three hours.—Mrs E.R., Fairfax. Lemon Meringue Pie.

Butter or margarine (size of walnut), 3 cup of flour, cup of sugar, pinch of salt, 2 cups water, 2 egg-yolks, juice and grated rind of 1 lemon, baked pie shell.

Method.—Melt butter, mix flour, sugar, salt, water and beaten egg yolks, cook over hot water in double boiler until thick. Remove from fire and add lemon. This is sufficient for two large pies. Cover top with meringue made by beating 2 tablespoons of fine sugar into the stiffly-beaten white of egg. The filling will keep for a week if it is not desirable to make two pies at once. —Miss M.A., Oreti. Curd Tart. Heat two quarts of sour milk (adding a little tartaric acid if necessary to make it solid), and when thick iet it cool and drain in a muslin bag overnight. Beat an egg with its weight in sugar, and add 2oz of butter and toz. bicarbonate of soda, and when a white cream add the curd and a ieaspoonful of lemon essence. Mix in 4oz of cleaned currants, and fill a pastrylined pie plate with the mixture, finishing with strips of pastry laid across.— X.Y.Z., Winton. Lemon Jelly Sponge.

Dissolve loz gelatine in 11 pints of water by standing several hours. Then boil 10 minutes with the thin rind and all the juice of 2 lemons and jib loaf sugar. Remove rinds and pour into a large basin. When on the point of setting, stir in 2 stiffly-beaten egg-whites. Take a whisk and beat well and long till stiff and frothy. Place in glasses topped with cream, or roughly on a glass dish, decorating with fruits if liked. —Helen, Bluff.

Sunday Pudding. Line the sides of a medium pie-dish with a border of pastry. Put one teacup of breadcrumbs into a basin with one tablespoon of sugar. Heat half-pint, of milk, flavour with almond flavouring and pour over the crumbs, allow to soak, add the yolks'of two eggs, and pour into prepared pie-dish. Bake in a moderate oven till pastry is browned and the whole firm to the touch (about 40 minutes). Stiffly beat whites, and gently add one tablespoon of sugar, pile on top of pudding, decorate with a few shredded almonds, return to the oven, and leave till the top is dry and delicately browned. —E.M., Hedgehope.

Baked Orange Marie. Allow 1 orange for each person and the same number of dates (stoned and chopped), 1 tablespoon each seeded raisins, chopped walnuts and shredded coconut. Cut tops from oranges with a sharp knife, hollow out a small portion near the top of each, working the knife around to lift out the remaining pulp until the shell is clean. Mix the pulp with the fruits, return the mixture to the shells, place in a baking dish with | inch of water in. Bake 45 minutes. Remove when cooked, place a teaspoon of stiffly-beaten egg white on top. Sprinkle with coconut. Return to the oven until the meringue is a golden colour. Serve hot or cold.—Mrs P.A., Edendale.

Orange Tart. This one is from Mrs P. A., Edendale, too. Make your pastry, and place on plate ready to receive ingredients: 1 tablespoon butter, J cup sugar (small cup), 2 eggs (yolks only, save whites), 2 oranges (juice of 2, grated rind of 1), 1 cup breadcrumbs. Beat the butter and sugar to a cream, whip eggs (yolks) lightly, and stir in with orange juice, grated rind and breadcrumbs; place on tart, and pop into oven; then beat whites briskly, and when tart is almost cooked take out of oven, and place the beaten whites on top of same, and return to oven and cook foi’ 3 or 4 minutes. Served with cream it is delicious.