TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 546, 26 December 1928, Page 4

TO-DAY’S RECIPES

3 ORANGE PUDDING I Take 2 oz butter, 2 oz sugar, one n 3 egg, grated rind of one-quarter 3 and juice of half an orange, 4oz 3 flour, one teaspoon baking powder , 3 quarter cup milk. Beat butter and 3 sugar till creamy, add orange- -1 juice , then well-beaten egg, next 3 milk, and, lastly, flour mixed with 3 orange rind and baking powder. Gj Steam an hour and a-half. Serve Gj with hot boiled custard. ' En LEMON SPONGE Half a pint of water, one ounce q] of caster sugar, one ounce of leaf 3 gelatine, juice of one lemon, white jfl of one egg. Add lemon juice to rfl egg white in a large basin. Heat 3 water , sugar, gelatine, and thinly- 3 cut lemon rind together, taking 3 care to stir thoroughly till gela- “J tine is quite dissolved. Then strain 3 in the white of egg and lemon 3 juice. Whisk well together till K Dj stiff, and pour the mixture into a Cj [q mould which has been rinsed out Di K with cold water. Stand till set, S [“ then turn out and serve with Cj QJ sponge fingers. 3 PRUNE PUDDING jjj 3 Six ounce prunes, 4 os each of Jfl 3 bread crumbs and flour, 3 os suet, 3 Lg 4:02 sugar, one egg, half-pint milk. 3 Soak the prunes overnight in warm 3 3 water; dry them and remove jo Li stones; cut them into small pieces 3 and roll lightly in flour. Mix to- Cj En gether the , flour, sugar , bread .Dj Cj crumbs, and a pinch of salt. Beat Oj K egg and mix with the milk, and K [“ stir it into the dry ingredients, K QJ adding the pieces of prune. Place Qi QJ in a well-buttered basin or mould, (“ 3 cover with greaseproof paper, and 3 nJ steam for three to four hours. 3