A VARIETY OF USEFUL DISHES.

Wanganui Chronicle, Volume LXXXI, Issue 19007, 7 May 1924, Page 10

A VARIETY OF USEFUL DISHES.

STEAMED APPLE PUDDING. Mix with |lb. of flour ilb. of finely minced beef suet, adding a quarter of a teaspoonful of salt aud a large teaspoonful of baking powder. Mix to rather a soft dough-like a scone—with a little .cold water. Turn out, line a greaser basin with the greater portion of the pastry, reserving a small piece for a lid. Fill in with ljlb. of prepared apples, with layers of sugar. Turn over the edges of the crust, wet these, then place the lid on the top. Cover with a greased paper, and steam steadily for two hours and a-half. Turn out and serve with a good hot custard sauce. DRIED APRICOT JAM. Procure 11b. of dried apricots, wash them and steep for 48 hours in seven breakfastcupfuls of water. After steep ing put the apricots with the water into the jelly pan. Also the juice of one lemon. Boil for half-an-hour, then add a quarter o£a stone of sugar, and boil 25 minutes longer. Pot and cover when cold. CHEESE PUDDDING. Grate one te cupful of cheese, and mix with it a teacupful of breadcrumbs, a pinch of salt, a little mustard, and a shake of pepper. Boil a breakfastcupful and a-half of milk and pour it over the mixed ingredients. Beat well two eggs and add these also. Put intQ a greased fireproof dish, and bake in a very moderate oven until of a pretty golden colour. MEAT CAKES. Take 11b. of minced steak, form it into neat cakes with seasoned flour. Put a dessertspoonful of dripping in the frying pan to get hot, and fry the cakes a good brown on both sides, taking care not to overcook them. Put them on a hot ashlet, and keep in oven. Pour off any fat in the pan, then add to it a teacupful of boiling water. Now stir in half a teaspoonful of moistened flour and a half teaspoonful of “Bisto” mixed along with the flour. Stir and boil up, then pour over the meat cakes. STEAMED EGGS. Butter some small cups or mugs and sprinkle these with finely-ehopped parsley. Lightly break an egg into each cup, and set these in a stewpan with boiling water —say, one inch or an inch and a half-inch in depth. Place a piece of paper over the dishes—it does not require to be greased. Steam lightly I until the eggs set—this takes five minutes. Turn the eggs on to hot buttered toast. A border of these eggs ( around steamed or boiled fish provides 1 a delightful dish and makes a pretty garnish. FRUIT SNOW. Beat to a stiff froth the whites of two eggs, then mix in two tablespoonfuls of red-currant jelly and a dessertspoonful or less of sifted sugar. Serve with stewed fruit. A custard may be made of the yolks.

Truly original is the above costun requiring three yards of French clot First tihe coat with fur collar Is a tr wrap-over. Its inset sleeves bell ju a little. The vogue of the three-ti skirt is charmingly reflected in graceful an example.