TESTED RECIPES.

Star (Christchurch), Issue 19968, 7 June 1920, Page 9

TESTED RECIPES.

wm, W« iiiiy Hvß without music, poetry t,xA art, V7a may Hts -without conscience, and IiTO without heart, m»y live without friends; w» tn*y Ut« without books; But civilised man cannot jut© -without coofci. •—MorodiVh SWEDISH PUDDING. • Ingredients: ooz of flour, &oz of ground rice, ooz of finely chopped suet, ooz of moist sugar, 4oa of sultanas, a. teaspoonful of baking soda dissolved in a. cupful of warm milk. Method: Mix nil the dry ingredient? together, then stir in the milk. Pour into a buttered basin and steam lor four hours. Sufficient for fivo' people. POTATO AND APPLE PUDDING. Peel soma potatoes, slice them and let them stand iu boiling water for ten minutes. Pour off the water. Peel and slice some apples and place alternate layers of the. pototoes and apples m a pio dish. AVarm a pint of milk, and add to it a few clove?, essence tn taste, and four ounces of sugar. When the sugar is dissolved lift' out the cloves and pour the milk over the, contents of tho pie dish. Bake in the oven for an hour, or it can be- steamed. Serve with sweet sauce. The saucegiven for "Brown Pudding" will do lor this one. PIONEER PUDDING. Ingredients: Two eupfuls of flour, one and a half cupful of currants, the same of raisins and of sugar, a tableepoonful of butter, a dessertspoonful of baking soda, two cupfult of boiling water. Method: Dissolve the butter and sod:), in the boiling water. Mix fruit and flour together and pour the liquid in. Put into a dry cloth and. boil for four hours. LESION" HONEY. Ingredients: 21b of loaf sugar, 12 cgj?s, juice of six lemons, half a pound ot fresh butter. Method- Grind-the'rinds of two of the lemons. Extract the juice irom the sis lemons. Leave out four of the whites of eggs. Put' all in a saucepan, and stir gentlv over a verv slow Brn .until the thickness of honey. Put mto tsmall jars, and (cover as vou would jam. Keep in a dry place, and it will be good for a. year. ATHOLL BROSE. ■ 4 This claims to be the real and genu- !•"? tcll , recipe:—Put a tablespoonftil of fresh oatmeal into a small jug and stir into it nearly a tumblerful of cold water. Put a, tablespoonful of honey into a fairly large bowl, and add, by degrees,, stirring all the time, tho liquor off the meal. It should then be the thickness of cream. Now add a dessertspoonful of milk, and lastly threo glasses of whiskv. stirriw all well together. Pour carefully into a tresh bowl, leaving the dregs and coarse honey at the bottom. Put, tho brose into glasses, and hand round with oatmeal cakes. .RICH DUNDEE CAKE. With four heaped teacups (lib) of flour nnx a small half-tea spoonful each ot biearbonote of soda, cream of tartar, salt and cinnamon.- Stir together untij, thick and perfectly smooth lib each ot butter and sugar, then beat iff bis eggs, adding with each a little of the flour Mix in lib each of plumped currants and'sultanas, or raisins stoned and quartered, .-lb-of shredded mived peel, and Jib each of haired glace cherries and thinly-sliced almonds. Flavour slightly with ratafia essence, and stir in the flour, adding a little mi k if necessary to moisten the flour, bake m a moderate oven in a greased in thickly lined with greased "paper It not too extravagant the too may be covered with thickly-sliced almonds. COOKIES. Put lb of flour iu a basin and add to it a quarter of a teaspoonSi °J- Sal S F ut loa of compressed yeast m a bowl and add to it 2oz of sugar, and beat these two together until they assume a. liquid. Melt in a saucepan 2oz of butter, and add to it halt a pint of milk (one breakfastcupnil), the milk being allowed to become lukewarm only, and then pour this mixturo in amongst the beaten 'h a Dro V n e SK in the middle of the flour, making a well for the purpose; mix a little, then pour in the liquid ingredients, and beat the whole thoroughly -When well beaten cover the basin, with a, lid or a towel and set to rise in a warm place for one hour, lhe fender- or a chair or the cool side of. the range makes a. good place to raise tho dough. "Keep turning tho basin occasionally during the raising ot the dough. At the end of the time form thfs dough into buns bv rolling into balls with floured hands.' Place these apart cu a floured tin and cover r/itn .-,. towel, again setting to rise for ten mmutcs. Finally brush the cookies with egg and bake in a moderatMvneated oven for ten minutes. APPLE PUDDING. Tart apples, a quarter teaspoon rul or salt, three teaspoonruls of cold water, one cupful and a half of pastry flour, three teaspoonink of baking powder, three, teaspcontuls of butter, one ogar. t-hre,e-qnart<Ts of a, cupful of milk. Butter a. shallow baking dish: into it slice apples to come to the top; add cold water. Makt, the dough and reread it over the anple., Bake in a quick oven for about twnnfcv-hvo minutes. Invert ■the dish w as to have the apples oh the top. Serve hot with maple, syrup. HOME-BAKED ROLLS. Eight _ ouncer, of flour, a pinch to half a teaspoonful u f salt one good teasooonful of powder, loz of fard. about a gill J? sour milk, half a trasnoonful of sugar. Hub the lard into tho flour until cuiite line. Add the salt and ha km v. powder and sugar, and mix well. }ji s 1o ',,, dough with sour milk. Turn* en to fche board aid form it into neat roll.?. Bake in a quick oven for eight or ten minutes. MACAROONS. Mix: Jib of castor sircar with two stiffly-whipped whites of eggs. Whin well again, "then r.dd two" labiespounfula ot ground almonds and :> liH.ln