The Kitchen

Observer, Volume XL, Issue 25, 21 February 1920, Page 30

The Kitchen

[By Dolores.]

Lemon Mould. Rub the rinds of two lemons on half a pound of lump sugar. Dissolve half an ounce of gelatine, and the sugar in half a pint of water, and add the juice of three lemons. Then stir in three well-beaten eggs, return to the pan, and stir over a gentle fire till the eggs are cooked. Then strain into a basin and mound when cool. Turn on to a dish when firm. W WW "Ring-the-Changes" Pudding. Line a pudding basin with thin bread and butter; place a layer of rhubarb, and one of apple, dust over with sugar, then another layer each of bread and butter, rhubarb, and apple, and so on until the dish is nearly full. Beat 2 eggs,, add \ pint of milk, and pour over the contents of the basin. Tie a cloth over and steam for two hours. When cold turn out and serve. Www Preserved Ginger Pudding. Butter a pudding bowl, and lay therein 4 or 5 stale sponge cakes, neatly sliced, and sprinkle here and there some small pieces of preserved ginger. Beat one egg Avell, add -| pint milk, and dessertspoonful sugar, and pour the liquid over the cakes. Cover Avith a buttered paper and steam for one hour. Serve with a sauce of £ pint of water, and 1 tablespoonful of sugar boiled together, add loz. of ginger cut small. Www Lemon-Crumb Pudding. Put two cUpfuls of dry breadcrumbs in a bowl, j>our two cupfuls of hot milk over them, add one wellbeaten egg and a pinch of salt, halfcupful of sugar, a tablespoonful of lemon juice, and one teaspoonful of grated lemon rind. Mix well and bake for 40 minutes, in a dish which you have first brushed lightly with butter, in a slow oven. Serve plain or with an ordinary lemon sauce, to which you have added a teaspoonful of caramel. Www Pineapple Shape. Wash Avell a teacupful of seed pearl tapioca, and allow it to soak in four teacupfuls of cold water overnight. Next day put it on, and boil it until it is transparent, stirring constantly. Now chop finely some pineapple chunks—say the half of a small tin—and mix these in with a drop of lemon flavouring and sufficient golden syrup or brown sugar to sweeten. Pour into a wetted shape, and when cold turn out on a glass dish. Chop up the remaining half of the pineapple chunks, and make a pretty border of this around the dish. Serve with custard, sauce, or cream. The syrup in the tin may be used in boiling the pudding, using a little less water, so as to have the proper consistency. ® , ® @> Stewed Peaches with Rice. Take -Jib. of dried peaches or apricots, steep them in water for a feAV hours, and cook them slowly for 2 hours. Then take £lb. of rice, lqt. of milk, 2oz. of shredded orange peel, and the white of 1 egg. Wash the rice, then cook it in the milk in a double saucepan until every grain is quite tender; sweeten to taste. The shredded orange peel should be cooked in this at the same time. Now butter a baking dish half fill with the cooked rice, put 'in a layer of the cooked peaches cover with the rest of the rice, then whip up the white of the egg, mix with a little castor sugar, and heap on the top of the rice to form a meringue covering, and bake in a moderate oven until nicely browned.

Blackberry Trifle. One teaspoonful of cornflour, one egg, blackberries, half a pint of milk, half an ounce of sugar, essence of almond or vanilla, stale cake.

Pick the berries oyer carefully and wash them well, and stew gently till tender. Crumble up some plain cake or biscuits into a deep glass dish. On. them place the berries in a thick layer.. If they are not very ripe, sweeten them well with white sugar. Beat up, the egg and mix the cornflour with a little of the cold milk. Heat the remainder, and when boiling stir in the cornflour. Let it cook for three minutes, stirring well. Take it from the fire, add the sugar, then add it slowly to the egg. Return all to the saucepan, and stir over the fire until it thickens; add three drops of flavouring. Pour the custard into a bowl, leave until just warm, then pour it over the fruit, etc. A few ripe berries may be used to decorate. @> @> © A Delicious Table Jelly. To each pint of fruit juice add one pound of lump sugar. Choose large, red berries, and look them over carefully. Wash them and put in the preserving pan. Cover barley with water, and boil gently until all the juice is extracted. This done, either turn all into a jelly bag and let the liquid run all night, or put the whole through a fine sieve. To each pint of the liquid so obtained add a pound of lump sugar. Boil in the pan for about an hour, or until a little will jelly when tested on a cold plate. Stir now and then with a wooden spoon, and keep the heat low and steady. The scum must be removed directly it rises, or the jelly is bound to be thick and cloudy-look-ing. A very good flavour is obtained hy using this method. ® ® ® Berry Cups. One ounce of cornflour, one ounce of sugar, half a pint of milk, lemon rind, blackberries, a little stewed apple. Stew the fruit gently in an earthen jar till tender. Sweeten as necessary. Mix the cornflour with a little cold milk. Heat rest of milk, first adding lemon rind. Remove, and pour the milk slowly over the cornflour. Stir well, and return it to the pan; add the sugar, and boil it up well. Leave to cool a little. Meanwhile mix the blackberries with a little stewed apple, and put a 'small spoonful at the bottom of some pretty custard cups. Fill up each one with the warm sauce, and leave until quite cold. Decorate to taste either with ripe berries, jam, nuts, etc, © @> © Blackberry and Apple Jelly. To every six pounds of berries use three pounds of sour apples (cored and sliced.) Take three-quarters of a pound of sugar to every pint of juice. Peel, core, and slice the apples. Wash and sort the blackberries carefully. Mix them in the proportions given, and turn into the pan. Cover them with cold water, and >boil gently till tender, stirring well and skimming as necessary. Drain the juice from the fruit with a hair sieve or a jelly bag. To every pint of jtiice allow, three-quarters of a pound of lump sugar. Boil steadily for about an hour, stirring an skimming while it is boiling. Pour it into clean, dry jars when sufficiently cooked. Cover, and tie down as usual.