RECIPES.

Waikato Times, Volume 102, Issue 17076, 13 April 1927, Page 4

RECIPES.

MISCELLANEOUS DESSERTS. Pumpkin Pie. —Put a can of prepared pumpkin on the stove and cook it- down, being careful not to let it scorch, stirring it often. Mix with li cupfuls of this prepared pumpkin: J cupful of brown sugar, .1 teaspoonful of cinnamon, i teaspoonful of ginger, § teaspo'onful of salt, 2 eggs, 1J cupfuls of milk, J cupful of cream. This will make one large pie filling.

Custard. —One Pint of milk boiling hot, beaten yolks of four eggs mixed with three tablespoonfuls sugar. Pour the milk on the eggs and sugar, beating the mixture meanwhile, then turn it back into the double boiler and cook Dto 10 minutes. Flavour with vanilla. Serve cold.

Sailor Duff. —One egg, i cupful of molasses, 2 tablcspoonfuls of sugar, 2 cupfuls of flour, 2 tablespoonfuls of

melted butter, i teaspoonful of soda dissolved in a little warm water. Beat well, add \ cupful of boiling water and steam two hours, or if steamed in individual moulds an hour will be enough.

Chocolate Crullers. —Beat 2 eggs until creamy, then add 1 cupful of sugar, 1 tablespoonful of melted butter, J teaspoonful of cinnamon, 1 teaspoonful of salt, a generous square of melted chocolate. Mix well: then add 1. cupful of sweet milk, 2 tablespoonfuls of baking powder and enough hour to roll. Roll iof an inch thick; cut in strips to braid, and fry in hot lard.