RECOMMENDED RECIPES

Taranaki Daily News, 11 September 1934, Page 28 (Supplement)

RECOMMENDED RECIPES

APRICOT FLUFF. Make a sponge cake and cut it in to rather thin slices, enough to line a deep glass bowl. Drain canned apricots and chop them fine. Whip two cups of cream, sweeten and flavour with almond extract to taste. Beat the white of an egg stiff and add to the cream. Then fold in the apricots and pile the mixture in the cake-lined bowl. Chill .for an hour in the refrigerator. FROZEN CHOCOLATE PUDDING. Stir together the contents of one package of chocolate pudding, the contents of one 6oz. can of evaporated milk, one and a third cups water, half cup sugar and bring to boiling point for one minute. Cool, add one teaspoon vanilla and one and a half cups whipped cream. Pour into refrigerator trays and freeze, stirring several times. CORN CHOWDER. One pint milk, one pint boiling water, one quart potatoes, diced, one onion, two pounds salt pork, pepper. Cut the pork into small pieces and chop the onion. Boil the diced potatoes in the pint of boiling water for 15 minutes. Fry the salt pork and onion for two minutes and add these and the com to the potatoes. Cook until the potatoes are done. Add the milk, season to taste with salt and pepper and bring the mixture to the boiling point. Serve very hot.