PUDDINGS FOR CHILDREN.

Dominion, Volume 2, Issue 433, 16 February 1909, Page 3

PUDDINGS FOR CHILDREN.

- More. of ten than not it,is tho ; monotony of the nursery food that prevents children eating it (says Queen Bee.in the, "Austria lasian"). On the other hand, it is not necessary nor wise that change.-and (inviting" diet be supplied in eavoury form, such asmacaroni, cheese, and the like. To be wholesome the pudding need not bo of the cusf, tard kind day in and day out, and perhaps the fow suggestions herewith may assist to make the nursery menu a trifle more varied for the yoiing ones. .'.'.■!'.' ■ A pancake made in the following custard guise is a successful pudding:—Take-one'pint, of milk, threo figgs, a pinch of salt, and six ounce of plain lour. Beat tho eggs fora minute or two, arid then.work in the flour and the salt. Very gradually' add the milk, and when all is a smooth batter make the pancakes, allowing about half .a :cup! of the mixture to each, first,greasing the,pan well with either butter oiv lard.'" When cooked on both sides turn on. a plate, roll up, and sprinkle with - : sugar:: A little : jam - may be rolled up with the pancake if likedV ' .'Apple and Bread Pudding.—Make a cupful of breadcrumbs, place in a basin, and pour over a scant pint of milk. Cover the basin, and stand at the side of the fire to get warm'. •'. .• . :-.'-■;■ . : ...

■When well 'warm' add four beaten-up eggs, a. good tablespoonful of sugar, a pinch of :salt,and a grate of nutineg,.and with a fork beat -all together for about ten minutes. Turn into a well-buttered pie-dish, and bake in a slow oven for an hour, or until the custard is well set.. In the meantime take three large, apples, pare, core, and cut them , into. thin slices. Place in a saucepan with a small drop of water and a piece of .butter. Let them oook slowly to a ipulp, stirring frequently with a fork to help the pulp-making. When, quite soft.add sugar enough-to well sweeten. . Now spread'the apple on top' of the cookedipudding, and scatter over sugar, 'or sugar into which a little cinnamon has been mixed. Return to the oven to warm the sugar, and servß. .'■', .'•'■■'"

■Jam Pudding.—This is an.excellent recipe ■for . using /up any stale bread. -Butter a mould, and, nearly fill'it■!with thin slices of bread, slightly buttered, and spread with any liked jam. Free tho bread from any crust, and do. not pack it; tightly. Beat up four eggs,'with a piled tablespoonful of sugar, a pinch of salt, and any preferred flavouring. V Add .gradually one pint of milk.' Pour, over the bread, and.steam for an hour and a half, not a minute more, or the custard will "curdle. Turn over, and serve with custard-"or fruit sauce.': ■ ...•■;' :For those children'who are' ablearid are allowed! to eat raisins, the : following is a nice pudding. Beat four ounces of butter to a creim with three ounces of sugar, add three/ounces of flour,'the rind of a lemon (grated), three ounces of raisins, chopped :slightly.; Mix in an egg, and, by: degrees, half a :pint of milk. Pour into a buttered mould,/ cover with a greased paper, and steam for two hours. Servo with or without 'custard sauce. ; ' ; . ' Treacle Sago.—Take a. cup of sago, two lemons, ono cup of sugar, four cups of water, arid three, tablespoonsful of treacle. Boil the sago in the water until: it is clear, then'add the sugar, and treacle,- the grated rind- and strained juiceof the lemons, and! boil all well 'together';for a minute or two. 'Have ready one mould,.or some small ones; rinse , out with: cold-water,' and fill with the sago. Stand'.in a cold' place to set.<. When wanted turn'out-on a glass dish, .and serve with sugar and cream. . - ■■/ Milk Rice.—The 'most wholesome-way of cooking rice, wash it .once or twice, and. put it in a'saucepan with a little water.. Stand at one side of/the fire until the rice has absorbed .the water.. Then add by degrees nearly a quart of milk, allowing each half-pint or so. to absorb ■.lowlyias thewater'has/done before. ;■■•' Now again , give the rice ■; a turn about with a fork. When, wanted turn out on-a small dish,- pour .over a little rendered butter, and;scatter , over .thickly' sugar flavoured with 'cinnamon.:.. : V / .;, ■/ / '