TESTED RECIPES.

Star (Christchurch), Issue 18787, 17 June 1929, Page 12

TESTED RECIPES.

French Apple Pudding.—Melt in a saucepan l'oz butter; stir into it until quite smooth 2oz flour, add gradually 3 gills milk, stirring constantly. Let it boil for three minutes, then pour the mixture into a basin and add to it loz sugar and i teaspoonful vanilla. Beat in two yolks of eggs one at a time. Whisk the two whites to a stiff froth and stir lightly in. Put a thick layer of stewed apples in pie dish, pour the batter over, and bake for forty minutes.

Apple and Date Pudding.—Make a short pastry with 2oz margarine, 2oz lard, 1 teaspoon baking powder, and lib flour. Mix with a little water, and roll out to the thickness of a quarter of an inch. Cream 2oz butter with 2oz sugar, spread evenly over the insides of a pudding-basin. Line the basin with the pastry. Peel and slice lib apples. Stone and cut in halves Mb dates. Put a layer of apples in the basin, sprinkle with sugar; add a few drops of lemon juice, then a layer of dates. Continue till full, with last layer of apples. Cover with pastry and bake in a moderate oven. Puree of Mushroom.—Peel lib mushrooms, put the peel in a saucepan with a small shallot, 1 teaspoonful salt, 1 teaspoonful black peppercorns and six cloves. Cover these ingredients with 1 quart stock and simmer all gently for one hour; strain the liquid into a basin. Rinse out the saucepan, return the liquid, add loz seed sago. Chop the mushrooms as finely as possible, add them and cook very gently for half an hour. Serve with this soup thin fingers of toast.