RECIPES.

New Zealand Graphic, 1 July 1899, Page 30

RECIPES.

As several correspondents have asked for recipes for puddings I have devoted my apace this week entirely to sweets. You will find any of these excellent: — TUNBRIDGE PUDDINGS. Boil a pint of new milk, and as it rises in the pan stir into it gradually as much Hour as will make a thiek batter. Beat it until quite smooth, pour it out, and when cold add three well Iteaten eggs, a tablesponoful of sugar, and two or three drops of almond ratafia or any other flavouring. Throw the batter in spoonfuls on a large floured plate, dredge the surface well with flour, and drop the puddings into hot lard or clarified fat. Fry them till they are lightly and equally browned, and serve on a hot dish with white sugar sifted thickly over them. Time to fry. until brown. Sufficient for five or six persons- ® ® ® UNITED STATES I’I'DDING. Boil three quarters of a pint of new milk with three ounces of fresh butter and half a teacupful of sugar. Stir in six ounces of Oswego, pour the pudding into a. bowl, and beat, it briskly for some minutes. When it is almost cold, mix with it first the yolks. and afterwards the well whisked whites of four eggs. Butter a pudding basin, and fill it with alternate layers of the corn flour paste thus prepared and jam, and let paste constitute the uppermost and undet most layers. Lay a round of oiled paper on the top of the pudding, and steam it over fast boiling water till done enough. If preferred, the pudding may be baked in a brisk oven, instead of being steamed. Serve with wine or brandv sauce in a tureen. Time to steam the pudding, one hour and a half; to bake it. three quarters of an hour. ® ® ® VICTORIA PUDDING. Boil a little piece of stick vanilla in a pint of milk till it is flavoured, or use a few drops —say' six—of essence of vanilla, strain it upon six ounc.s of finely grated bread crumbs, and add three tablespoonfuls of sugar, one tablespoonful of brandy, and three well beaten eggs. Butter a mould thickly, flour it, and ornament tastefully with dried cherries, slices of preserved citron, or stoned raisins. Pour in the pudding quite cold, put a plate iqx>n it. and steam it over boiling water. Let it stand two or three minutes. turn it upon a hot dish, and serve with sweet sauce, or with melted red currant jelly' poured round it. Time, to steam the pudding, one hour and a quarter- Sufficient for four or five persons. ® ® ® WINDSOR PUDDING. Pare and core half a dozen baking apples, and boil or bake them till quite soft. Beat them to a smooth pulp, and with them an ounce of best Carolina rice boiled in milk till it is tender, an ounce of powdered white sugar, a teaspoonful of lemon juice, and a pinch of grated lemon rind. Whisk the whites of four eggs to snow, stir them into the pudding mixture. and beat it again till it is verylight. Dip a pudding mould into boiling water, take it out. and whilst it is hot pour the mixture into it. Leave room for the mixture to swell. Steam the mould for an hour and a half, or till the mixture sets. Turn it out, and pour round it a custard made with the yolks of the eggs. Serve immediately. ® ® ® SWISS COCOANUT PUDDING. Chop a quarter of a pound of beef suet very finely. Mix with it a quarter of a pound of finely grated bread crumbs, ami add two ounces of grated cocoanut, six ounces of strawberry or any other jam, and a quarter cf a pound of powdered sugar. Beat two eggs with the milk of the cocoanut, or three tablespoonfuls of milk. Pour this liquor over the pudding, and let it stand to soak for an hour Butter a mould thickly. Beat the pudding till the ingredients are thoroughly mixed, and put it into the mould. Tie it in a cloth, plunge it into fast boiling water, and laiil quickly until done enough- Turn it out, sift powdered sugar thickly upon it. ami serve. Time to boil, three hours and a half. Sufficient for four or five persons.