Puddings.

Wairarapa Daily Times, Volume XXIX, Issue 8241, 9 September 1905, Page 2

Puddings.

Fig.- Chop half a pound of suet, also half a pound figs, add half a pound Hour, quarter of a pound sugar, one egg, nutmeg to taste, sufficient milk to mix. Put in a buttered mould, tie cloth over top, and steam four hours and a half.

Carrot. —One cupful each of flour, raisins, suet, breadcrumbs, half a cup of sugar, little spice, dessert spoonful vinegar, one egg, teaspoonful soda, mixed in little milk, half a large grated carrot. Mix together with milk, boil for five or six hours in a basin.

Apple Charlotte. —Line a well-greased piedish with bread, which has been spread with butter and dipped in water, then put in a layer of apples, sugar and nutmeg ; then bread and so on until dish is full. Bake for about an hour and a half.

Strawberry Foam.—Half a cup strawberry pulp, one cup powdered sugar, the white of one egg, beaten. Beat until still'and of the palest "pink; serve surrounded with fresh berries.

Sixcup— One cupful each suet, flour, breadcrumbs, milk, fruit (any kind), half a cup jam, and a small teaspoon baking soda. Mix well and steam four hours. •

Thorton.—-Two eggs, their weight in flour, weight of one in sugar and butter, two tablespoonfuls of raspberry jam, half a teaspoon soda, dissolved in a little warm milk. Cream, butter, and sugar, add eggs, well beaten, then the jam, and lastly the soda. Steam in buttered cups, half fill the cups ; serve with sauce.