Let us Share our Best Recipes.

Star (Christchurch), Volume XLIV, Issue 456, 18 May 1932, Page 9

Let us Share our Best Recipes.

A Daily Exchange.

Write out your best recipe, adding your name and address. If you do not wish this published, give also a nom de psume or initials. Address your envelope to The Chef, care of Lady EJditor, “ Star ” Office, Christchurch. 2£ K SC Apple Charlotte. Ingredients: One pound of cooking Apples, one lemon, sugar, four ounces of U readcrumbs, two ounces of butter, core and slice the apples. Grease a bie-dish with butter, line it with fine breadcrumbs, placing some tiny scraps ‘of butter on them. Then add a layer of sliced apples, sprinkle sugar over, a pinch of grated lemon rind, and a squeeze of lemon juice. Then add more breadcrumbs, and repeat the layers until the dish is full, finishing with breadcrumbs. Cover with the apple peelings to prevent the pudding burning, and bake in a rather hot oven for one hour. Remove the peelings, turn out the pudding and sprinkle white sugar over.—Mrs F., Waltham.

a Savoury Riea Pudding. Ingredients: 6 tablespoonfuls rice, 6 ounces dried peas, soaked over night, 1 onion, one ounce of butter, mint, horseradish, salt and pepper, 4 eggs» Boil the rice slowly till it is soft, keeping grains unbroken; drain, dry, and leave it to cool. Boil the peas, keeping them whole; drain, set them aside to cool. Mix rice and peas, add the chopped onion, melted butter, chopped mint, plenty of grated horseradish, and seasoning of salt and pepper. Beat up the eggs and mix them in. Turn the mixture into a greased pudding dish, and cook in a moderate oven, till eggs are well set. Serve at once, piping hot, with grated horseradish sprinkled on each portion, and fingers of toast. If desired, substitute for the horseradish a sauce made from the rice and peas stocks with the addition of cornflower, butter, salt, pepper and chopped mint.— The Chef.