FOR THE CHILDREN.

Timaru Herald, Volume XCVIII, Issue 18084, 18 June 1924, Page 3

FOR THE CHILDREN.

Tt is the fashion for children to have exactly the same menu as their eWe's, but after the various illnesses winch come wth the winter season spine -Amide but very acceptable recipes bo useful to some of the * Prune pudding.- 6oz P ~ each of breadcrumbs and n° ul , « 4oz sugar; 1 egg; half-pmx mite “srass? milk and sUr m = into the dry-ingro-d e,us, adding the pieces of prune Place in a well-buttered basin or , mould, cover with paper, and steam for throe to four boms Apricot Pudding.—4oz dried apncots: 4oz sugar; J pint ot milk, - e oi£> 4 sponge caises. Soak the' a P llcots twelve hours, covering well with water, then turn into a saucepan with lu.it the sugar, ancl simmer gently unu quite soft; rub through a seive and turn into a well-buttered piedish Cut the sponge cakes into finger shapes, and place them cross-barred on the fruit, and pour on to them the hghtitbeaten yolks of eggs. Alix with the milk, and place dish in moderate oven until the pudding is hrm. AAlnp the whites of eggs until very still; fold . lis rest of the sugar into them, and pile on the pudding, and return to oven until lightly browned. This pudding is good either hot or cold, and any stale sponge cake may be used for it. Date Roll—Jib stoned dates; ;lb minced ajiple; Jib brown sugar; juice m half a lemon; short crust. Cut the dates up into small pieces, and mix them with, the sugar, lemon juice and. apple. Roll the paste fairly thin, .and spread the mixture thickly on it. Roll up ami .secure the ends well; place joint-side downwards on baking sheet, and bake in a good oven thvec-quartor.s of an hour, fcjift white sugar generously on it, and serve hot. Violets Pudding.—lib apples ; 2oz cuet; 3oz sugar; 1 breakfastcupful breadcrumbs; a little butter. Peel ancl slice the apples and cook them with one tablespoonlul of sugar and very little water until quite soft; a clovo or a little lemon peel may be put with them if iiked. Alix together tho crumbs, 3oz of sugar, and the finelychopped suet; put in a well-buttered piedish half of tills mixture, and on .op of it pour the apples; then the rest, ol the crumb mixture. Put a few tiny pieces of butter on top and bake lot one hour. Sprinkle with chopped almonds or castor sugar when serving. Orange Aloulds (By request).—l ez isinglass; 1 lemon; 6 oranges; 3 eggs; sugar to taste. Disolve the isinglass in one pint of boiling water; when quite melted strain and stand until nearly cold. Squeeze and strain -Urn juice” of the lemon and oranges, and add to the melted isinglass. AVhisk yolks of eggs, and add these with sugar to the mixture. AVhisk altogether, and put into moulds, which have been wetted with cold water, a.ud leave until set, and then turn out.

Dainty Pudding.—loz butter; 4oz sugar; 4oz flour; 3 eggs; jam; halt teaspoonful baking powder. Beat butter to a cream, add sugar, mix baking powder witli flour, and add to the creamed butter; then mix in the eggs, well beaten. Butter a basin, and put a nice layer of stoneless jam or golden syrup at the bottom; pour in the mixture, cover with buttered paper,, and steam for 1J hours. Chocolate Pudding.—l pint milk; 2oz chocolate; 2 eggs; 2oz sugar; vanilla essence. Grate the chocolate; mix with the milk and simmer for a few minutes; let it cool, and then pour on to the sugar and well-beaten eggs; flavour with vanilla to taste; pour into a well-buttered dish, and bake very carefully in a very moderate oven. Fruit Rice Pudding.—l pint milk; 1 dessertspoonful sugar; 2 level teaspoonful of rice; 1 tablespoonful either of sceden raisins or sultanas; pinch oi salt -.little butter. Butter piedish, wash rice well, and put it in the dish. Cover with half tho .milk and put in slow oven. AVhen all the milk lias been absorbed by the rice, mix to it the salt, sugar, fruit, and remaining milk, and cook in moderate oven until thick and creamy—about two Fours.