The Kitchen

Observer, Volume XL, Issue 9, 1 November 1919, Page 25

The Kitchen

[By Dolob.es.]

SOME NICE TREACLE DISHES

Treacle Roly-Poly. Take 12oz. of flour, 6oz. of suet, 1 teaspoonful of baking powder, a pinch of salt, one-third of a pint of water. Chop the suet finely with a little of the flour, mix it with the other dry ingredients, and add water to form a moderately stiff paste. Roll out to half an inch thick, spread the treacle over bo within an inch from the edge, roll, fasten the ends securely, tie in a cloth, put into boiling water, and boil for 1J hour. * * * Treacle Sauce. This sauce is a very nice addition to suet dumplings and suet pudding. Take two tablespoonfuls of golden syrup or treacle, loz. butter, and the grated rind of a lemon. Put these ingredients into a small saucepan, and heat the contents, so that the sauce is ready to pour into the dumplings when dished. * * * Lemon Sago. Take 1 cup of sago, 2 lemons, 1 cup of sugar, 4 large cups of water, 3 tablespoons of treacle. Boil the sago in the water till it is clear, add the sugar and treacle and the grated rind and juioe of the lemons. Boil all well together for a few minutes. Have the mould rinsed with cold water, fill with the sago, and put away in a cold place until set. Turn into a glass dish, and serve with cream and sugar. • • * Brown Pudding. Take the yolks of two eggs, one half cupful brown sugar, one cupful treacle, pinch of salt, two tablespoonfuls of butter, one cupful sour milk, one level teaspoonful ground cinnamon, one-half teaspoonful ground cloves, one level teaspoonful baking soda, one cupful raisins floured, and three scant cupfuls of sifted flour. Beat the yolks of eggs and sugar, add the treacle, spices, and butter. Stir the soda in sour milk, and add to the mixture. Add the sifted flour and raisins. Turn into the mould, and steam three hours. Serve with sauce made from whipped whites of two eggs, three tablespoonfuls sugar, and one teaspoonful of butter, beaten well together. Put in a cool place. » » * Treacle Puddings. Mix in a basin two teacupfuls of flour, a pinch of salt, a tablespoonful of sugar, half a teaspoonful of baking soda,, with the lumps pressed out, half a teaspoonful of ground ginger, half a teaspoonful of mixed spice. 2oz. of finely minced beef suet, and 2oz. of large raisins, which have been previously stoned. Mix a tablespoonful of treacle with a teacupful of buttermilk, and stir these into the dry ingredients, beating the whole thoroughly. Put into a greased pudding basin, cover with a greased paper, and steam for two hours. For a sauce, mix in a small saucepan a dessertspoonful of cornflour, with a small breakfastcupful of milk and water —half and half—adding a dessertspoonful of sugar, a few grains of nutmeg, and a teaspoonful of butter. Stir these over the fire until the sauce boils. Sg> © © Ginger Sandwich. Beat 1 tablespoon of butter with half a cup of sugar for a few minutes ; then add one egg, a tablespoon of golden syrup, 1 teaspoon of ground ginger, and beat a little longer; then add 1 of flour and

half-a-cup of milk, by degrees. When mixed enough, dissolve 1 large teaspoon of carbonate soda in a little boiling water, mix in, and bake in a moderate oven. Make the filling with a tablespoon of butter and half-a-cup of icing sugar; beat this to a cream, and flavour with vanilla. * * * Ginger Pudding. Take 2 cups of flour, 1 dessertspoonful of carbonate of soda, 6 dessertspoonsful of dripping, 6 dessertspoonfuls of sugar, 1$ cup of milk, 2 dessertspoonfuls of syrup, and two teaspoonfuls of ginger. Rub the dripping into the flour, dissolve the carbonate of soda in the milk, add the sugar and .the ginger to the dry ingredients, blend the syrup with the milk, and mix all together. Steam or boil this for 2j hours. @> ® ® MoiA Cream pudding. Heat 1 quart of milk; mix 3 tablespoonfuls of cornflour with § cup of sugar, and wet with a little cold milk. Stir this into the boiling milk and let it cook slowly for 15 minutes. Flavour with manilla, beat the whites of 4 eggs until stiff, and dry and stir them lightly into the hot mixture. Remove at once from the fire and turn into a buttered mould. Set away to cool and harden. Make a custard with the yolks of the eggs, 3 large tablespoonfuls of sugar, a little salt, and 3 cups of milk. Cook until it thickens, flavour with \ teaspoonful of almond or lemon essence, and let it cool. Turn the cream into a shallow dish, and pour the custard round it. m • • Baked Orange Pudding. Take 3 eggs, well-beaten, add to them the juice of 3 oranges, and the grated rind of one; £-lb. of sugar, and 3oz. of melted butter. Line a pie-dish with puff paste, pour in the mixture, and bake in a quiet oven. » » » Orange Sponge. Add the juice of six oranges to a pint of hot water in which 2oz. of isinglass have been dissolved; sweeten it to taste with castor sugar; whisk it till it looks white, and is the consistence of sponge; then pile it up delicately in a pretty glass dish. « • » Orange Rocks. Take 3oz. of butter, beat to a cream with 6oz. of sifted sugar; add to it the well-beaten yolks of 2 eggs and the grated rind of an orange. Nexo add lib. of self-raising flour and a pinch of salt. Mix with a little milk, then add the whites of the eggs, whisked to a firm froth, and mixed with the juice of the orange. Bake in rough lumps on a greased baking tin for 25 minutes. « * « Marmalade. Take 2 lemons to 12 Island oranges, 1 pint of water and lib. of sugar to every orange, and lemon. Slice the oranges very thin, steep for 24 hours in the water; then boil for 2 hours. After this, add the sugar and boil for half an hour. Make the jars hot before putting in the marmalade. Cover immediately. * * » Orange Sandwich. Take 2 eggs and beat well with i 6oz. of castor sugar; then add the strained juice of 2 oranges and the grated rind of \\. Sift in 4oe. of flour mixed with 2 teaspooneful of < baking powder. Mix well, and bake in a well-greased sandwich tin about 20 minutes. Put a layer of icing < between and over the top of the \ 3ake, made with £lb. of icing sugar, « bhe juice of, an orange, and a few : Jrops of lemon juice, i

Steamed Orange Pudding. Take 14oz. of self-raising flour, J teaspoonful of salt, 4oz. of castor sugar, 4oz. of chopped suet, the rind of three oranges, and -J pint of orange juice and water. Mix flour, salt, sugar, and suet in a basin, pour in the orange juice and water, and grated rind. Stir all together. Put the mixture in a greased basin, cover with greased paper, and steam for 3 hours. Serve with sweet sauce. « « * Orange Pie. Take jpome short crust, line a deep plate, raise the edges, and fill in with the following mixture. Mix 1 heaped teaspoonful of cornflour with 1 cup of sugar, mix with cold water, then add boiling water as for making a stiff cornflour, add butter the size of a walnut, the juice of an orange, and of half a lemon. Beat all together, and add an egg wellbeaten. Pour this mixture into the paste, and bake in a moderate oven till set. If liked, a meringue can be placed on it before sending to table. • « * Orange RoM with Sauce. Take £lb. of flour, 4oz. of suet, 2 tablespoons of orange marmalade, 2 oranges, some breadcrumbs, and sugar. Make a suet crust with water, roll out to an oblong shape, ' and spread over a thin layer of marmalade, and on this a layer of slices i of orange free from skin and pips. 1 Sprinkle over with fresh breadcrumbs and a little sugar, squeeze over some lemon juice, and roll up. Tie in a floured cloth, boil for 2£ hours, and serve with marmalade sauce, made of two tablespoonfuls of marmalade, 1 gill of water, and 2oz. ■ of sugar. Boil for 10 minutes, strain, and thicken with 1 teaspoonful of cornflour. * * * Cold Orange Pudding. Take 3oz. each of butter and castor sugar, and beat to a cream. Add 2 eggs well-beaten. Grate the rand of 1 orange into 41b. of flour and 3-teaspoonful of baking powder, and stir that in. Divide the mixture evenly _into 3 slightly-greased sandwich tins. Bake in a quick oven until it feels spongy. When cool, join the three cakes with a filling made thus: Take the grated rind of 2 oranges, 3oz. of castor sugar, the strained juice of 3 oranges and 1 lemon. Mix 2 large teaspoonfuls of cornflour with £ pint of cold water. Put the sugar and other ingredients and the mixed cornflour into a saucepan, and stir till it boils. Let it boil for 2 or 3 minutes.