ANSWERS TO QUERIES.

New Zealand Graphic, Volume VIII, Issue 34, 22 August 1891, Page 303

ANSWERS TO QUERIES.

White Puddings (Dorina). —Get pudding skins from the butcher, and have them very clean. Wash in warm water, and soak in salt and r water for a few honrs. Toast one pound of oatmeal till it is very dry. Chop half-a-pound of suet. Mix those things together with half-a-teaspoonful of salt and quarter-teasponful of pepper ; with this fill the skins not quite full. Tie them, leaving a little room to swell. Leave a short bit, tie again, and fill another pudding. Put them in a pan of boiling water and prick them with a darning needle, and boil gently for half-an-hour. One or two parboiled onions may be chopped and added if liked. The puddings may be made with or without the onions. A little less suet may be used, but this recipe makes them good. Black puddings.—Prepare the skins. Have some pig’s blood, and while it is warm salt it a little, stir it for a while and strain it, add a cupful of milk to the blood. Have half as much chopped suet as of dried oatmeal, and half as much chopped onions ; plenty of salt and pepper to taste, some nutmeg if it be very nice. Stir all this into the blood to make it pretty thick ; fill the skins, tie, prick, and boil gently three-quarters of an hour.

Shortbread (Elaine).—ilb. flour, Jib. butter, 2oz. soft sugar. Knead butter and sugar together and then knead in the flour, make it into cakes, pinch the edges, and bake. The reason why shortbread is hard is most probably because hard sugar is used—soft is best. If this recipe is followed it won’t crack nor yet be hard, but the ingredients must be weighed exactly, not guessed or measured.