VARIETY.

Waikato Times, Volume 113, Issue 18850, 21 January 1933, Page 13 (Supplement)

VARIETY.

IN MILK PUDDINQS. Most milk puddings suffer from too much cereal and too little milk and cooking. A good rule is to butter your pie dish and allow just as much •rice or tapioca as will stick to the sides. Another frequent fault is lack of flavour. Many cooks take the line that people always add sugar, so it is a waste to put a little in the cooking. You certainly don’t want too much, for though you can add more yon can’t take away what is cooked in the pudding, but you most emphatically do want a little, rt brings out the flavour of the cereal. Many milk puddings are especially suitable for warm weather diet, giving nourishment without too much weight. A mould of plain cooked rice served very cold with stewed fruit is excellent, and the baked variety, if mixed with a little cream and 'the beaten white of ,an egg, makes the most fluffy and appetising' party sweet. Tapioca goes well with fruit, too. Flavoured with fruit juice it makes a delicious mould, and the fine variety cooked with sugar and lemon flavouring is good in hot weather. Junket is perhaps the host milk pudding of all for tors time of the year. 'Flavoured with coffee, it is easy to make and delicious to cat. Chocolate junket is good, too, and instead of the übiquitous nutmeg you can use cinnamon, finely chopped pistachio nuts, or thinly shredded burnt almonds on top.

Blancmange is the most universally made of the cornflour sweets, and this again is capable of infinite variation. You can use fruit pulp—made by stewing the fruit and rubbing through a sieve—with it.