SUET IN SWEETS

Taranaki Central Press, Volume IV, Issue 433, 14 May 1937, Page 3

SUET IN SWEETS

Dishes For Cold Days Now that the days are drawing in apace, and it is getting chilly in the evenings, we* must brush up our memories of hot, savoury dinners once more, and relegate our jellied moulds' and salads to Sunday evening supSuet is a great help to us now, both for the meat course and 'the sweets; especially since the old days of chopping up or mincing the suet are well past, and one can buy hygienic packets of finely shredded suet all ready to pour out of a carton This prepared suet is absolutely pure, and the only thing added to it is a light film of ground rice, which is blown on to it in the shredding process, in order that the grains may be kept from sticking together.

* * * Shirley’s Faveurite. "Here is a real "de luxe meat pudding.” Make a crust with 11b. fine wholemeal, Goz. shredded suet, teaspoon baking-powder, a. pinch of salt, and water to mix. Have ready a pound of lean steak, minced; ilb. of bacon rashers lib tomatoes; 2 onions lightly frited in slices; a little gravy or stock, or even hot water; and pepper and salt. Line a basin with the crust in the usual way, and put a thick layer of minced meat at the bottom). Lay two rashers of bacon on this, and then put a layer of thick slices of tomato; then a layer of the fried onidne, and a little gravy. Season to tasto, put on a thin layer of crust, and then repeat the whole process until the basin is full. Cover with a pastry lid, put greased paper over the tdp, and steam for 3i hours. This is an excellent dish for children as well as grown-ups-, full of vitimlns and nourishment; generally. * * * Baked Rhubarb Pudding. Rhubarb is not nearly so popular as it deserves to be, for it it? really very good for us. Perhaps the family will like it better this way. In a deep pudding basin mix together 2 or 3 tla.blespoons each of brown sugar and butter; and smear it thickly all over the inside of the bar in. Make a stiff dough with 2 cups flour, J cup of shredded suet, 2 teaspoons bakingpowder, a little salt and cold water to mix. Cut off one-third of the dough and put it aside; roll out the rest and line the basin, already spread with the butter and sugar. Cut up the rhubarb and half fill the basin. Add enough sugar to sweeten and enough water to make plenty of juicei. Then add the rest of the rhubarb. Roll out the reserved piece of dough, put it on top of the pudding, and bake in a quick oven fbf ah hour. Then turn out the pudding on la hot dish and serve with cream or custard. Apple may also be used-—flavoured With cloves.

* * * Rabbit Roly.poly. Place a nice, young rabbit in salted water for 2 hours, then wipe dry, rub all over with 'the juice of a lemon, and sprinkle with salt land pepper. Make a stuffing by mincing Jib. liver, 2 bacon rashers, 2 scalded onions, J cup dried bread crumbs, 2 tablespoons of shredded suet, salt and. pepper to taste > and a little parsley, chopped finely. Fill the rabbit and sew lip. Make a. soft suet erupt and wrap up the rabbit in it. Tie in a well-floured cloth, drop into boiling water, boil for 3 hours and fjerve with parsley sauce. This makes a really tasty; tdta-' dor and substantial meal. * * * Cheese Dumplings, These are delicious, as well as nourishing. Mix 2oz. of shredded suet into 4oz. of wholemeal; add 3bz. of sharp cheese, J teaspoon of baking powder, a pinch of salt and a dlash Of pepper, and mix to an elastic dough with either milk or water or some of each. Divide into small pieces, toll each in wholemeal, drop into boiling stew or soup, and simmer for 15 minutes. These are very nice in a vegetable stew, if you are having a "meatless day.” * * * Healthy Pudding, Mix the following ingredients thorn oughly together:—4oz. brown breadcrumbs, 4oz. shredded suet, Jib. figs, Jib. stewed prunes, Jib. brown sugar, jib. currants, jib. candied peel, 2 eggs.’ and J cup golden syrup. Steam for 3 hours, and serve with sauce flavoured with lemon-juice.