IN THE KITCHEN.

Auckland Star, Volume LX, Issue 230, 28 September 1929, Page 4 (Supplement)

IN THE KITCHEN.

STEAMED PUDDINGS; TRIED RECIPES.' . Steamed puddings are usually ju, : than boiled ;ones. Only threeof the basin or mould should with the mixture, and two or tlirj ? of well-greased paper should cover 7 top instead of a cloth, which pr cv J' steamed pudding f rQm %i steamed pudding takes * than a boiled one, but when time consideration, exactly the sa We r * '*} may be obtained by placing the ,JT a saucepan half filled with boiling „ , or containing as" much water as * , come to about half the : depth o f T mould or basin, and frequently te j ishing the water, which boila awa /* sure that the water y ou replenish is actually boiling. careii% as not to splash the pudding. . Queen Anne Pudding. U cups (lOoz)' seif-Taising flow i of sugar, 21b butter, or .partly drij, J* 2 eggs, jam in bottom .of. basin, Stab]! 1 spoons milk,, or more if toothick. Method.—Put on steamer! Butf basin and a piece of paper t6 ; p u t T the top. Beat eggs. Cream butter!! sugar add the.beaten . eggß . then flour. Jam in bottom of. basin (9 tablespoons). Steam 1 goo d hour J, Serve with jam, or custard, or cornflZ sauce. > ■"; v w

Ginger Puaaing; Take 2 cups flour, 2 tablespoons 811|af 1 dessertspoon ginger, a piece, of butteJ' the size of an egg, rubbed into' the j^? 2 tablespoons treacle, 1 teaspoon catboa! ' ate of soda, dissolved in a, little 'n* ! mix to the consistency of bitter; -iJ i into a buttered , mould,.and-steam fL hours. Serve with sweet sauce or boiled custard: - / '■■';■■ ■■ A Good Fig Pudding, 1 cup of suet, (chopped fine), 1 cm b[ rolled biscuits, or bread, or <ake cruras ! 2 eggs, |lb of figs :> (chopped fine), 1 pilej teaspoon of baking ' ponder through the biscuit dust,anil one small teacup ef sugar. Add enough milk to make the mixture the thiekt»ess of fruit cake batter, . which .is ahvaye a little firmer than plain cake. Steam two hours. Serve with a sauce made .of 2 tablespoons of butter, 1 tablespoon flour* and \ cup of sugar. Pour on 2 smaUtcups boiling water, and let cook until .done, then add the beaten white of 1 egg. Flavour. Tasse or dvernight Padding. ■ ■ ■ ■ ■-„-■'■■ Economical, very quickly made, Tastes well and has the appearance of a plum pudding. Into a basin put .1; teaspoon carbonate soda, and:2 good tablespoons dripping, then pour over these if cups boiling water. Stir till dissolved and put away for 20 minutes. Then add 1 good cup fruit and a little, candied peel, and 2 good cups of flour, -.'J teaspoon cinnamon, one-third teaspoon spice, { of a nutmeg, and f cup sugar.- Let it stand overnight'and steam in a-greased basin three hours. .Cover, with greased paper, Makes a big pudding. Serve.with custard ■■sauce. iZL.£!;i:j ::u \i '-ntU i ■ • •'■ ■ Hopetoutf Pudding. : 4oz butter, 4oz sugar, 2oz candied peel, spz self-raising- flour;; 3: eggs; 1' fresh lemon. . ~*-; -. ■■■• ■. Beat butter and sugar together, add ■eggs-, (well beaten), grated lemon rind, candied peel (cut into, small dice), flour (sifted). Put into a buttered ; mould, and steam for 1A hours. Add the lemon juioe at the very last. . ... .: Treacle Sponge Pudding. A.breakfastcup anda-half of both flour and breadcrumbs, lib .finely chopped suet, 1 teaspoon baking powder, i teaspoon egg-powder, 2 dessertspoons gropd ginger, and 3 tablesp&ons gflldeE syrup. Mix together all the dry-ingredients, then add the syrup, and. just as nuicu milk as will make .the mixture of aa ordinary batter consistency; Put into I well-greased mould or basin/ and steam for 3 hours. - •. . \. Swiss Pudding.Line a buttered basin "with raisins. Then beat 4oz butter to a cream, add 30! sugar and 1 egg and beatwell. Thenadd 6oz breadcrumbs and the juice of a.lemoß and steam three hours. ■ .■■>: SteanieS Sago Pudding. Soak 4 tablespoons of sagoin 1 cup of milk all night. Next day, melt 1 W tablespoon of butter ■ and stir it in w sago; also mix in 1 egg, 1 '.cup of brea • crumbs, 1 cup of sultanas, sugar w taste, and 1 teaspoon of carbonate soda. Stir all well together. Pwjr «J mixture into a well-buttered mould, am stcain for three hours. . ; - Pudding Without -Eggs. 5 of sago, 1 cap of breadcrumbs, 1A ci,ps of milk, 1 tablespoono good beef dripping, 1 ™V d ™™*l currants, 2 tablespoons treacle, i spoon of bicarbonate of soda,A«ttl^ Soak the sago in the milk .for hours. Melt' the dripping..-Ml? »" ingredients well together. Vm Uft o well-greased basin and steam M hours. Serve with white .sauce or cus tard sauce. :' Viennoise Pudding(Delicate, Needs Careful f«: soz of stale bread cut into sma « 3oz caster sugar, 2oz' candied pea, sultanas, rind 1 lemon ig^k'X f pint of milk (sherry,.if spoon), loz loaf sugar to burn, 3-egge I' small). ■'■ x. rn o. Method-Burn loz loaf, sugar J JW stir in the milk; this should make colour of coffee. Cut bread into J» small dice, add caster sugar, «u lemon rind, and the beaten egg*the coloured milk on it and f [ stand at; least half an hour. W ease Greaße or mould and put on steamer. . paper to cover basin. Steam, hours if whole quantity; 1 u [ -or quantity. Serve \\lth custard. plain white sauce (sweet). r ; .