TESTED RECIPES.

Star (Christchurch), Issue 18546, 21 August 1928, Page 13

TESTED RECIPES.

Potted Beef.—One pound cooked beef, Hb butter, salt and pepper, made mustard, powdered mace. Remove any gristle, skin or bone from the meat, mince it finely, then pound it to ,a smooth paste, mix in with the butter, which should be first warmed slowlv until it looks like oil. The paste should be smooth and not crumbly paste. Season rather highly with pepper, salt, mustard, and mace, turn into small pots, smooth the tops, and run some clarified butter over the top to cover the paste. American Butter Scotch.—Put into a saucepan a cupful of butter, two cupfuls of brown sugar, two teaspoonl'uls of vinegar, a cupful of water, and half a tablespoonful of vanilla essence. Bring to the boil and cook, without stirring, until the mixture becomes brittle when tried in cold water. Pour into a buttered tin to a third of an inch in thickness, allow to cool slightly, and then mark out in squares^ Doughnuts Without Yeast.——Sieve Sib of flour with a pinch of salt and a teaspoonful of baking powder. Rub in 3oz of butter, add lioz of castor sugar. Beat up one egg and stir it to the mixture with enough milk to form a smooth dough. Knead slightly, roll out on a floured board about *-inch thick, then cut into rounds the size ot the top of a tumbler.* Put a teaspoon tul of jam on one round, brush a second round over with beaten egg, press them together. Continue until all are used up. then fry in hot fat until double their size and nicely browned. Drain on soft paper, sprinkle with castor sugar and serve hot. Note: Do not put too many into the fat at once, for it becomes chilled, and the fat sinks into the doughnuts, making them greasy. Prune Roll. —Half a pound of flour. 6oz finely-chopped suet, one egg, one teaspoonful baking powder, 41b prunes, and salt. Mix flour and baking powder together, moisten- with beaten egg mixed with enough water to form into a paste, roll not too thinly. Meanwhile the prunes should have been stewel soft and the stones removed. Spread a layer of the prunes on the paste flatly, sprinkle over a squeeze of lemon, add sugar, roll, tie in a cloth, boil three hours in plenty of boiling water. Orange Puddings.—Mix together three cupfuls of breadcrumbs, threequarters of a cupful of sugar, a pinch of salt, half a cupful of margarine, the grated rind of an orange. Moisten with the juice of the orange, one gill .T milk, and one well-beaten egg. Pour into little moulds and steam for forty minutes. Serve with the following

sauce: Melt loz butter in a saucepan, and gently sprinkic in loz flour, until both are blended. Add a pinch of salt and a little milk and stir till boiling, then add half a teaspoonful of orange juice.

Lemon Pudding.—Half a pouud of breadcrumbs, Jib suet, rind of two lemons, 4oz sugar, and two eggs. Chop or shred suet vnely, add it to the breadcrumbs, mix in the finely-grated lemon rind and the juice of one of the lemons. Add the sugar and the eggs (well beaten), mix well, put in a greased basin and steam for an hour and a half, or longer. Date Pudding.—Half a pound of dates, 4oz breadcrumbs, 2oz flour, 3oz suet, half a teaspoonful of cinnamon, a tablespoonful of granulated sugar. One egg, quarter of a pint of milk, a small teaspoonfui of baking powder. Wash the dates, stone them and cut into quarters. Mix together the flour, baking powder, breadcrumbs, finely shredded suet, dates, cinnamon and sugar. Mix thoroughly. Beat the egg with the milk and add it to the dry ingredients. Turn into a greased ba?in, tie greased paper over and steam for two hours.

Treacle Sponge.—Four ounces of flour, 4oz treacle, 2oz butter, loz castor sugar, one teaspoonful of baking powder, one egg, and a teacupful of milk. Well grease a basin and put in the treacle. Beat the sugar and butter to a cream, add egg, well beaten, and stir in the flour, baking powder, sugar and milk. Pour this mixture on the treacle in the basin, but do not stir it. Cover with greased paper and steam for one hour.