TO-DAY'S RECIPE

Stratford Evening Post, Volume I, Issue 87, 21 March 1931, Page 2

TO-DAY'S RECIPE

Orange Pudding

Beat 3oz. butter or margarine

to a cream. Stir in one egg and beat well before adding a second egg. When the two eggs ?.re well beaten in add 4oz. flour, the grated rind of one orange and the juice of two. Stir in gradually quarter of a pint of water, and lastly one teaspoonful of baking powder. Pour into a greased piedish and bake in a moderate oven for about half an hour. Orange Rice Custard Boil one and a-half teacupfuls of flaked rice in one pint of milk, when it thickens take off the.fire, stir in the grated rind of one orange, one egg well beaten and sugar to taste. Remove all pith from the orange and cut in slices crosswise, taking out ali the pips, put the prepared orange in the bottom of a pie-dish, pour the rice mixture over and bake gently for half an hour, being careful not to let it boil. Sprinkle nutmeg on the top and serve cold.

A tablespoonful of sugar put iuto the (in while the joint is roasting improves the flavour and gives (lie gravy a richer colour.