COOKERY.

Temuka Leader, Issue 10360, 2 September 1922, Page 4

COOKERY.

_ -♦- Prune Pie.— Wash half a pound of prunes and soak them in enough cold water to cover, then cook in name water until soft. Remove the stones, cut the prunes in quarters, and mix -with a small half-cup of sugar and one tablespoon, lemon juke. Reduce the liquor to one and a half tablespoons. Line pie-plate with paste, cover with prunes, pour over liquor, dot over -with one and a half leaspoons butter, and dredge with one tablespoon Hour. Put on upper crust, and bake in a moderate oven. Victoria Pudding.--Cb.op "threfc ounces suet very fine, and rt/u into one ounce flour; add a pinc>, of salt and four ounces breadcrumbs. Pour some boiling water over ''four ounces dried figs, drain again, at once, cut off stalks, and divide, each fig into three or four pieces. Whisk one egg in two ounces tfugar and a little milk. Mix the tig? with the dry ingredients, and the/ n add the egg, etc. Beat all for threw minutes, put into a butiered mould,, cover with greased' paper, and st/ a m for at; least three hours. Turnj»out to serve, and scatter sugar over.. Mutton in Savoury Batter.—Cut cold mutfou into rather thick, large pieces, removing all fat. Cut some of the."fat.into small pieces, and these cook.-gen fly. Break an egg in a good teacupful (four ounces) of flour, and stir milk in gradually until it is moist enough to beat easily. When quite smooth add milk to reduce it to the consistence of fairly thick cream, also a Utile salt and pepper, a halfteaspoonful of powdered mixed herbs, a morsel of onion chopped to a pulp, and two tableipoonfuls of the hot J liquid fat. Pour a little of the fat in- I to a baking-dish or fin, place a single layer of meat in the bottom, and pour in the batter. Bake in a fairly hot even until s-rt —usually about half an hour—when the layer of batter is not very thick. Serve with as little delay a: ;' ; >s:.il)l<\