Try Some of These—

Evening Post, Volume CXIII, Issue 7, 9 January 1932, Page 7

Try Some of These—

Kg Bread.—Take two rounded table-, spoonfuls of butter, four tablespoonfuls of sugar, two1 eggs, two heaped cups of self-raising flour, one cup of chopped figs, half, a cup of chopped walnuts, half a teaspoonful of ground cloves, half a teaspoonful of cinnamon, three-quarters of a cup of milk and water, salt to taste, and 2oz of split peanuts. Beat the butter and sugar to a cream,'add eggs one at a time, sprinkle in dry ingredients, add fruit, and lastly .liquid. Mix to a firm Consistency. Turn out into a flat baking dish. Place "2o? of. split peanuts on top, and bake 20 minutes in

a moderate oven, Cut into squares when cold. ■ ■

Tasty _ Marrow Toast.—Pare a medium-sized marrow. Cut up into four jor eight pieces, according to the size of it. Boil until tender, drain away all water,'and mash through a sieve. Put the pulp into a- saucepan, heat well, with a piece of butter, salt, and pepper. Drop in a hew-lai'd egg. Stir well over the fire, until the mixture is quite dry and nice and lumpy. Have ready, some hot, buttered, toast. Pile on^ it the mixture.' Grate over the top a''little cheese and serve piping hot. Gingerbread.—lngredients: Jib of flour, 51b ginger, 41b treacle, 41b butter, 31b sugar, 1 teaspoon of baking-powder, 2pz candied peel, 2oz almonds, 2 eggs, and J-gill of milk. Method: Add gingerand heaped:'teaspoon of baking-powder to flour and sift it. Split 12 almonds in half and-chop.the.rest. Chop peel, and beat eggs; put butter,- sugary and treacle into a .saucepan and stir over the, fire till.the butterJirielts, but do«nqtyet' it boil.";,' Add SlmoVds and peel 'iff? the flour; ginger, ..and'baking-powder. ; Mix with, 'jvboden' spoon. Pour in ; sugar, treacle, and butter. Mix and add'beaten eggs arid-mil^. Beat for five ininutes. Bake slowly for an hour and al'quarter or less according to heat of oven. If preferred, candied peel and almond* may be left out.

EhubaTb Cream.—Two pounds of rhubarb, two eggs, |-pint of milk, loz^of gelatine, 6oz sngar, 1 orange, J-pint unsweetened condensed milk, a little vanilla. Wipe rhubarb and cut into short lengths. Put the sugar in a saucepan with one gill of water^ stir until, the sugar is incited, then boil quickly to a ; syrup. Add the rhubarb and the thinly-pared rind of orange, cover the saucepan, and simmer till tender. Rub through «. hair sieve, make a custard with the,milk and yolks of eggs, sweeten to taste, and flavour with vanilla and the condensed milk. Melt the gelatine in;half a gill of water and strain into'the custard, mix with the rhubarb puree,'then strain in the orange juice. When nearly set, whip the whites to a stiff meringue, stir in lightly, ana pour into a wetted mould. .Allow to set, then turn out on to a glass dish.• ■ v ,