Pineapple Pudding.

Southland Times, Issue 23336, 21 October 1937, Page 14

Pineapple Pudding.

Here is Pineapple Pudding, something rather new in the steamed line. Take two eggs, 4oz. flour, 4oz. butter, 4oz. sugar, half teaspoonful baking powder, two large tablespoonsful tinned pineapple cubes cut up, one tablespoonful pineapple syrup. Cream butter and sugar and add the eggs one at a time, beating them well in. Sift flour and baking powder together and add to mixture, then stir in the pineapple syrup and cubes. Mix well; pour into wellgreased mould and steam for an hour and a-half. Heat some additional pineK cubes in a little of the syrup, and rptand pudding as a garnish.

To Cook Leeks. It is very necessary to remove all the sand and earth from leeks. Cut the surplus green from the leeks, and then split the remaining butt. Wash in cold running water. This slit allows the water to get into the heart of the leek. If the saving of fuel means anything to you, an* 3 you are using the oven for the casserole, cook the leeks in a casserole, too. Place them in a casserole and half cover with water and place in the hottest part of the oven for 35 to 40 minutes Leeks cooked in this way have no strong flavour. The strong flavour can also be removed by pouring boiling water over the vegetable before it is cooked.

Apple Fluff. z.pple Fluff is one of the light sweets that are particularly acceptable. after a main dish. You will need four or five tart cooking apples, quarter teaspoon salt, one cup sugar, eight red cinnamon drops, three tablespoons sifted flour, three egg yolks beaten, one teaspoon baking powder and three egg whites stiffly whipped. Wash the apples, slice without peeling, cook until soft and press through a colander. Return the pulp to the saucepan, add the salt, sugar, cinnamon drops, and cook to a thick sauce, stirring frequently to prevent sticking. Allow to cool. Rub together the butter and flour which has been

sifted with the baking powder. Add the egg yolks and milk to the cool apple s sauce, stir in the flour mixture and then a fold in the beaten whites. Bake in a e well-buttered casserole in a moderate oven. Serve hot or cold with whipped 3 cream slightly flavoured with cinnamon. J; Meat Curry. s Cut a pound of raw meat (preferably e beef) into small cubes. Put the pieces i into a saucepan which contains an ounce e of melted dripping, half an onion finely ■, chopped, and a heaped tabltspoonful of It curry powder. Fry until the meat turns t brown, then pour in two breakfastcupsful r of coconut milk. This is not the liquid n inside the nut, but the moisture squeezed

out of scraped coconut and diluted with water. Add a teaspoonful of salt and boil very slowly Serve with rice, scraped coconut and chopped onion in coconut milk. Tip Sauce. Grind a quarter of a pound of red chillies, garlic and green ginger, and half a pound of raisins, in a little vinegar taken from a quart bottle. Add one teaspoonful of salt and put mixture into a large basin. Pour the remainder of the vinegar and stir well. Strain through muslin, bottle and cork. To improve the flavour let the sauce stand in strong sunlight for three hours for two days in succession.

’ Chocolate Pudding. :, For this pudding, which need be steam--1 ed for only a little over an hour, take soz. breadcrumbs, loz. pounded almonds, lib. chocolate, three-quarters pint milk, or milk and cream mixed, 3oz. sugar, 1 three eggs, vanilla flavouring. Boil milk 3 wi the chocolate and sugar, and pour - it over bread. Add yolks of eggs and e flavouring and beat well. Then fold .in a stiffly beaten egg white. Pour the mixf ture into a well-greased basin and coyer n with butter paper. Chocolate Pudding e should be served with Custard Sauce, g which is made in the following way: a ike half pint milk, one egg yolk, loz. sugar, vanilla flavouring. Bring milk to

boil; allow to cool for three minutes, then add well-beaten egg yolk. Return to saucepan and stir till thick. Add sugar and flavouring according to taste. Cream of Shrimp Soup. Melt two ounces of butter in a pan, add a pint of prepared shrimps, and cook for a few minutes. Stir in two grated shallots and one and a-half ounces of boiled rice, and continue to cook g'ntly for five minutes, stirring occasionally with a wooden spoon. Pour in one and a-half pints of white stock, simmer for 1 minutes, pass through a fine sieve, return to the p."' —1 re-heat. Season to taste, stir in one gill of cream, and do not allow the soup to boil after this

has been added. Serve sprinkled with chopped parsley. Bombay Toast. Cut the required number of thick slices of bread—reminiscent of nursery “doorsteps”—soak in milk, and generously scatter with castor sugar. Beat an egg, add a pinch of baking powder and a dessertspoonful of flour, dip the bread in this batter, and fry golden brown. Sprinkle with sugar, and serve piping hot. - Separating Eggs. When you have to separate the white o. an egg from the yolk, break it into a funnel. The white will run through.