TESTED RECIPES.

Star (Christchurch), Issue 17890, 5 July 1926, Page 11

TESTED RECIPES.

Lime Tarts. —For a c.ool luncheon sweet lime tarts are excellent. I came across the recipe, which an American friend had given me, the other day. Take one fat. lemon, squeeze all the juice into a basin, and grate a little rind in as well. Beat into the juice one cupful of sugar, the yolk of a new-laid egg, a tablespoonful of cornflour, and a piece of butter about the size of a large : walnut. Then pour into the mixture 3 pint of boiling water and beat vigorously. Turn into a saucepan, and. stirring the while, bring it to the boil till it thickens. Line two buttered pie-dishes with light pastry and bake in the oven. As soOn as they are a nice light brown, fill each crust with the contents ,of the saucepan, then stand aside to cool. This is a very economical and wholesome dish. And, if liked, the whites of two eggs may be well beaten up with two spoonfuls of sugar and a frothy meringue . piled on top of each tart. Then, of course, they must be popped into the oven for another minute or two to brown.

Gingerbread—Gingerbread is excellent for children's tea and middle-morn-ing lunch. It is generally liked by grown-ups as well, especially in cold weather. Mix together ilb flour and half a small teaspoonful of ground ginger. Melt lioz butter in a saucepan and add loz brown sugar and slb golden syrup. Well beat two eggs, and dissolve half a teaspoonful of bi-car-bonate of soda in a teacupfut of warm milk. Mix the warmed treacle quickly into the flour, add the eggs and milk: beat well, and pour into a baking tin lined with greased paper, and bake in a moderate oven about half an hour. Be very careful to mix the bicarbonate of soda and warm milk quickly into the cake mixture, and put the gingerbread into the oven without delay. To make very dark gingerbread, add half a teaspoonful of ground cinnamon to the flour, and use black treacle instead of golden syrup. Parkin.—Required: Two teacupful* of flour, one teacupful of oatmeal, three-quarters of a teacupful of sugar, the same quantity of treacle, the same again of milk, one teaspoonful of ginger. lioz butter, and a little bicarbonate of soda. Mix the dry ingredients together. Melt the butter, add to it the treacle, and warm. Heat the milk. Add the butter and treacle to the dry ingredients. Dissolve the bicarbonate

of soda in the warm milk. Add to the mixture and stir well. Pour into a greased tin and bake in a moderate

Banana Pudding.—Peel and slice six ripe bananas lengthwise. Cover the bottom of a baking dish with these and sprinkle with sugar; repeat, covering the next layer with sugar and so on until the dish is filled, when the juice of half a lemon is sprinkled over the top layer. Bake for fifteen minutes in a moderate oven. Serve cold with cream or with cocoanut cream. Banana Fritters.—Peel and crush with a fork three ripe banans. Add to this three tablespoonfuls of flour, two tablespoonfuls of sugar, and one well-beaten egg. Mix these well in a basin, then drop them from a tablespoon into a frying pan of hot fat. When brown and erisp sprinkle with powdered sugar.

Sweet Potato Pudding.—Peel and grate four large sweet potatoes. Mix one quart of water with one-half pound of sugar and add to the sweet, potatoes together with one tablespoonful of butter and one-half pound currants or raisins. Use cinnamon to taste. Bake three-quarters of an hour in a slow oven. Serve hot.

Chicken Boiled with Rice.—Put ona fat fowl whole in a pot of water to boil. When nearly cooked add two cups of rice. Remove enough water to make sauce.