WOMEN’S COLUMN.

Waimate Daily Advertiser, Volume XXI, 11 August 1921, Page 2

WOMEN’S COLUMN.

TESTED RECIPES.

Macaroni Creamed.—Prepare a quarter pound of macaroni—adding a small onion stuck with a clove. Drain it well, taking away the onion. Put it in a saucepan with one ounce of butter, one ounce of Parmesan cheese, a pinch of nutmeg, seasoning, a tablespoonful of cream. Heat up five minutes.

Potato Loaf.—Take some mashed potato, season it with pepper, salt and a dust of powdered mace, and in a baking-di#h which can bo sent to table form a round-shaped mould. • Scatter ■fine bread-crumbs over, with a few bits of butter on them, and bake in a quick oven till a good brown.

Chocolate Castles (steamed or baked). —Eggs, dried, twe ; flour, 3oz; sugar, 2oz; butter, 2oz; cocoa powder, two teaspoonfuls; baking powder, one teaspoonful; milk, two tablespoonfuls; vanilla, a few drops. Beat the butter and sugar till a soft while cream, and stir in the soaked eggs. Mix the flour and baking powder. Add these lightly, then the cocoa powder mixed smoothly with the milk. Add a drop or two of vanilla no great matter if you are out of it—and with the mixture threeparts fill small well-greased cups or dariole tins. Stand these in a saucepan with boiling water to come barely half-way up the tins, and lay across the top of them a piece of greased paper. Steam for one hour. Then turn out and serve with a sweet sauce. To bake, put the tins in a moderatelj'-hot oven and bake them for about twenty minutes, or till they feel firm and spongy when pressed in the centre. Turn out from the tins and serve with sweet sauce.

Marmalade Pudding.—-Quart»r lb of flour, Jib of bread crumb" Jib of suet, 3oz of sugar, one lemon, >ne egg, four tablespoonfuls of marmalade, salt. Chop the suet, nut the flour in a basin, and add the fine breadcrumbs and a pinch of salt. Gently rub in the suet, and well mix; acid the sugar, the grated lemon rind and juice, and the marmalade; beat the egg; and mix with the other ingredients. Grease a basin, put in the mixture, and boil three and a half hours.

Baked Fig Pudding.—First stew some dried figs till tender with a little lemon peel and sugar. Take two eggs, their weight in butter, flour and sugar. Beat the butter and sugar to a cream, add the eggs and lastly the flour, which has had half a teaspoonful of baking powder mixed with it. Butter a shallow pio-dish, spread it with a layer of stewed figs; pour the batter mixture over it and bake for half an hour. This pudding will be equally good hot or cold.

Cottager’s Omelet.—Reqifired : Three eggs, 3oz of bacon, twoiablespoonfuls of fresh cnimliß. three tablespoonfuls of milk, seasoning to taste. Trim the bacon, saving tho rinds, etc., as flavnurers for stock, etc. Cut the bacon into fairly large dice or strips. Frv these a pale yellowish tint in one of the nice fire-proof baking dishes, or, failing one of these, a fryingpan. Leave the bacon in the fire-proof dish or turn it from the fryingpan into a pied’sh. Beat the eggs till very frothy, add the crumbs, with the seasoning to taste. Pour into the dish over the bacon. Bake in a moderately-hot oven until lightly set. Serve at once in the dish. Strips of fried pork instead of bacon arc excellent. Add a» scrap of chopped parsley and onion now and then for a change.

White Pudding.—Take 11b of flour and chop finely into a jib of good suet or beef dripping. Add fib of crumbs, two large onions chopped finely, pepper and salt to +-aste, and a sprinkling of mixed herb -r chopped parsley. Bind the whole to a stiff paste with stock or water, stirring in a good teaspoonful of baking nowder to help it to rise. Put it into a.well-greased basin., filling tho basin only three-quarters full. Cover with a greased paper Mid cloth, plunge into boiling water *nd steam for two hours. Turn out ou a hot dish. Coat thickly with onion sauce, or with a pretty, pink tomato sauce. Serve very hot. You can give a little slice of cold meat to eat with it if you like. It needs no vegetables, as it is solid enough to be a good dinner iu itself.