Prune Brown Betty.

Timaru Herald, Volume CXLIV, Issue 21065, 17 June 1938, Page 16

Prune Brown Betty.

Tab? 2 cups of soft breadcrumbs. 2oz. cf butter, \ cup of brown sugar, half a lemon (juice and grated rind), £. cups of prunes stoned and cut up, half a teaspoon of cinnamon, half a teaspoon of nutmeg and three-quarters of a cup of prune juice. Stew the prunes for fi” minutes in three-quarters of cup of water and drain, reserving the syrup. Melt butter and stir in crumbs. Put a layer of crumbs in a .buttered pie-dish, then a layer of prunes. Sprinkle with ime sugar and spices. Repeat layers till

the dish is full, making the tjp layer of crumbs. Pour prune juice over the mixture and bake in a moderate even for 30 minutes. Cover during the first ten minjites, then allow to brown. Brownies. Cream 2oz. of butter with 2 >z. of brown sugar, add gradually a well-beaten egg. Sift .'lb. of flour with a pinch of salt, add to it loz. of chopped walnuts and ’lb. of chopped dates. Dissolve 1 teaspoon of carbonate of soda in two tablespoons of boiling water and stir that

in. Half-fill small patty cases with the mixture and bake in a moderate oven 10 to 15 minutes. Snow Pudding-. Put two cups of cold water into a saucepan with one tablespoon of sugar and the thinly-pared rind of m lemon. Sunnier gently 8 minutes. Soak 1 tablespoor of gelatine in the juice of 2 lemons. Strain t’e boiling liquid over the soak »d gelatine. Stir until the gelatine is dissolved. Stano it aside to cool. When the consistency of honey beat it

well, adding the stiffly-beaten whites of 2 eggs. Continue beating until the mixture is thick. Place the basin in the ice chest. When thoroughly chilled pile roughly in a sweet dish and garnish with cherries. The yolks may be used for a ‘hin custard. < Cherry Al.nond Cakes. Cream 2oz. of butter with 2oz. of sugar, add 2 beaten eggs gradual!v, beating well after each addition, stir in .]lb. of selfraising flour, sifted with loz. of ground almonds. Bake in a well-greased baking

tin 20 to 25 minutes or in small patty cases. If cooked in one piece, cut when cold into neat shapes, cut each shape in two, spread with jam and join again Decorate with scorched almonds arid a cherry. Jelly Cakes. These take 2 eggs, cup of butter and ' cup of sugar, 3 tablespoons of milk, a cup of flour and a teaspoon of baking powder, raspberry flavouring to taste. aL' some raspberry jelly and desiccated coconut. Cream the butter -nd sugar.

add the eggs, one at a lime, Ideating the mixture after each, then the milk, ’he flour and b '-inq powder sifted together. and the flavouring essence. Bake in little p; tty pans or cases in a hot oven. When the cakes are '.old. dip them in raspberry jelly and roll them in the coconut. Tomato Pie. Slice a good-sized onion and fry in fat till light brown. Prepare oie pound of tomatoes by dipping into boiling water and skinning. Cut into slices.

Place a layer of onions in a small buttered dish with a seasoning of pepper and salt then a layer of tomatoes with a scatter of breadcrumbs and butter, and so on until the ingredients are used up. Have ready some potatoes mashed with milk and butter. Spread thickly on top; score with a fork and bake for half at. hour. Potatoes and Salmon. Thoroughly wash, but do not peel, a required number of large potatoes. Bake these in a moderate oven until cooked.

This may be ascertained by running a skewer through them. There will be no resistance if quite cooked. In the meantime make some good white sauce flavoured with a little lemon juice and crated rind. Stir in some tinned salmon. Cut a small piece of each potato a i scoop out some of the centre. Mix some of this in the sauce and salmon. Fili un the cavity with the prepared fish; replace the fish and re-heat in * - oven. Any fish, eggs or vegetables can be substituted for the salmon.