TESTED RECIPES.

Star (Christchurch), Issue 18088, 23 February 1927, Page 11

TESTED RECIPES.

Rich Pudding.—One pound of raisins, 11b sultanas, lib currants, lib suet, lib sugar, Mb mixed peel, Mb citron, Mb sweet almonds, lib breadcrumbs, 21b flour, lib apples, lib carrots, i-oz mixed spice, grated rind and juice of a lemon, salt, six eggs, wineglassful of rum. Stone raisins and clean them and sultanas and currants, and add tc them the sugar. Mix well, then add the apples, peeled and chopped, the carrots, finely grated, the shredded suet and breadcrumbs, the peel and citron, finely chopped, the almonds, flour and spice. Mix well together, then add finally the lemon-juice and salt, eggs well beaten and rum, and leave for twelve hours. Boil eight hours and re-heat when required. Plainer puddings may be made by using fewer eggs and omitting the rum. almonds, citron and using half quantities of the currants and sultanas. A Cheap Plum Pudding.—The following recipe is for a pudding which must be made the day it is required. It is for one pudding only, and will not keep. One and a half breakfastcupfuls of cold, mashed potatoes, one cupful of ground rice, one cupful of stoned and chopped raisins and currants, and a little shredded candied peel, 2oz margarine, one and a half teaspoonfuls of cocoa essence, one teaspoonful of egg powder, one teaspoonful of baking powder, sugar to taste and a pinch of salt. Mix all the ingredients with a little cold milk, pour into a greased basin, cover and steam for two to three hours. Raisin Rolls.—They may be made and served directly they' arc done; but left-overs are as good if just brushed over with a very' little milk, sprinkled with sugar and reheated in a moderate oven. Also, they are nice eaten cold with any kind of preserve- Ingredients: Half a pound of flour, 2oz of seedless raisins, a teaspoonful of baking powder, a pinch of salt, 2oz of butter, half a teaspoonful of vanilla, 2oz of castor sugar, one egg, three tablespoonfuls of milk. Mix flour, baking powder, sugar and salt together, then sift them Rub the butter well into this until evenly mixed. Then add the egg well beaten and mixed with the milk and vanilla. Save a little of the egg and milk mixture to brush over the rolls. Roll out the paste on a board and cut it into squares. This quantity makes six good-sized rolls, or, if you prefer little ones, cut into ten. Sprinkle each piece with seedless raisins and roll them up. Brush over with the remaining egg and milk and place them on a buttered tin. Bake in a hot oven for twenty minutes. Economical Mincemeat.—One pound of raisins, 121 b currants, lib suet, lib apples, lib brown sugar, 21b mixed peel, one nutmeg, two teaspoonfuls of ground ginger, juice two lemons, a quarter of a pint of vinegar, stone raisins, wash and dry currants and put them through mincing machine or chop them up finely, chop suet and candied peel into tiny pieces, and put the fruit, peel and suet into a basin; add sugar, nutmeg, ginger and apples grated finely or chopped. Alix well, then add lemonjuice and vinegar. Mix again, put iota jars, then put into a cool oven, and gradually' heat until tiny bubbles form on top of the mincemeat. Take out, and when the mincemeat is cool cover .the jars closely'. This mincemeat keeps well. A Reliable Recipe.—Take one pound each of raisins, currants, sultanas, brow'ii sugar, apples, suet, 21b candied peel. 2oz ground sweet almonds, loz grated nutmeg, the juice and grated rind of two lemons, one teaspoonful of ginger. Clean the fruit, stone the raisins, peel and slice the apples, and put it and the suet and candied peel through the mincing machine, then the other ingredients. Mix well. Aloisten the whole with a quarter of a pint of sherry or brandy- Stir the mixture thoroughly, and let it stand all night Then put into stone jars, tie down and - steam for four hours. When cool store in a cool and dry place until required.