TESTED RECIPES.

Star (Christchurch), Issue 12757, 29 September 1919, Page 9

TESTED RECIPES.

(Contributed by c£ Star ” Readers.) ■ CUP PUDDINGS. | Two eggs, their weight in sugar and ( flour, the weight of one in butter, bak- 1 ing powder (teaspoonful), , a little I grated Temon rind. Beat butter and ] sugar to a cream, add flourand eggs ] and last of all lemon rind and baking ( powder. Half fill some buttered cups < and bake for a quarter of an hour. t CHOCOLATE FUDGE. \ Two cups sugar, half cup of milk, ; two dessertspoonfuls cocoa, chopped up ] ginger or walnuts. Boil eight minutes Take off fire and beat till it thickens. 1 i LEMON CHEESE. i One cup sugar, two eggs, two table- ' spoonfuls butter, one lemon !(juioe). 1 Mix together and stir till it thickens. EASY SPONGE CAKE. ' One cup flour, three-quarters cup of sugar, two small teasgoonfuls baking powder, three eggs, quarter-cup cold water and essence. Beat eggs for a few- minutes, add sugar and beat well; add cold water and essence, then flour and baking powder. This mixture is very wot. Bake in sandwich tins in hot oven. SULTANA SCONES. Ingredients-—Half a breakfastcupful of sweet milk, an egg, 2oz of butter, a small cupful of sugar, four breakxasteupfuls of flour, four teaspoonfuls of baking powder, a small teaspoonlul of salt, a breakfastcupful of sultana* Method.—Put the milk in a saucepan, and put the sugar and butter in the milk and stand the saucepan on the stove. When the milk has heated sufficiently to melt the sugar and butter, take the saucepan ofl the stove. While the milk is heating mix the salt and powder through the flour, then sift, and add the sultanas. Beat up the egg and add to the milk, etc., whipping all well together. Have tne whole just lukewarm before adding it to the flour. Mix well and turn on to a floured board, don’t roll the dough, just press it out with the hand and cut into shapes. Bake for ten ■to fifteen minutes m a quick oven. These scones keep fresh for three days. If wanted for afternoon tea, don’t cut the scone through on the flat; stand it on its side and cut down in finger lengths. Butter before or after- | SPINACH SOUP. Two large handfuls or more of spinach, thoroughly washed; 1 small swede or 2 white turnips, 2 onions, 2 carrots, a little thyme and parsley, 2 or 3 peppercorns, and if obtainable 2 stalks of celery. Out the vegetables small and stew them slowly, 1 pint of water or bone-stock, adding a piece of butter the size of a walnut. When the vegetables are quite tender, press them through a sieve or fine colander with the back of a spoon; return to the saucepan with the water or stock in which they cooked, and add a quart of fresh stock or water, with a seasoning of salt. Boil all together, and just before serving, add some small suet dumplings, previously boiled. More ; spinach may be used, if wished. j LENTIL 130 UP. ] Cover a half-pound of lentils with watex and leave them overnight. Next day peel and slice one or two onions, one or two carrots and a small turnip, i and also cut up a stem of celery, in . a large saucepan melt a thin layer of . butter or ham or bacon fat, and in it s slowly fry the prepared vegetables, i When nicely browned add the lentils, . and the water in which they were soaked, a quart of fresh water, and - some pepper. Simmer gently for two 5 hours, then add salt to taste, and a j small tablespoonful of flour mixed smoothly with a half-pint of milk- Boil j for ■at least ten minutes after adding 5 the flour. If very much reduced, add water and milk to make up the required amount. If preferred, the whole ; - thing can be sieved and reheated before adding the milk.