Try Some of These—

Evening Post, Volume CXIII, Issue 31, 6 February 1932, Page 7

Try Some of These—

Cream Pie: Put two cupfula of milk into a double saucepan with a piece of butter the size of aa egg and beat thoroughly without boiling. Beat together two eggs, a tablespoonful of cornflour, and half a cupful of sugar, add to the hot milk and stir until thick. Flavour with vanilla essence.and leave to cool. Have ready a pie-dish lined with cooked pastry, pour the cool mixture into this and drop stiffly beaten and sweetened white of egg in heaps on the top. Serve cold. Prune Pudding: Fiuely chop half a pound of prunes that have been cooked and stoned. Stiffly beat the whites of five eggs, fold into them half a cupful of powdered sugar with half a teaspoonful of cream of tartar and a pinch of salt. Add this mixture to the prunes, and bake in a buttered dish for twenty minutes. Serve hot witli whipped cream. - Fruit Cream:' Peel five bananas, rub them through a sieve, and then add the juice and pulp of . two oranges, the juice of one lemon, thre-quarters of a cupful of powdered sugar, and a tablespoonful of gelatine which has been soaked in a quarter of a cupful of cold water and dissolved over boiling water. Blend thoroughly. When the mixture begins to thicken add a cupful of stiffly whipped cream, pour into mould or individual glasses, and set on ice. Turn out and serve, garnished with whipped and sweetened cream. Chocolate Pudding: Scald four cupfuls of milk, pour on to two cupfuls of breadcrumbs, and leavo for twenty minutes. Add two-thirds of a cupful of sugar and a pinch of salt. Dissolve two ounces of grated chocolate, thin down with a little of the milk strained from the breadcrumbs, and combine the two mixtures. Stir in two well-beaten eggs, put into a greased pie-dish, set in a pan of hot water, and bake for an hour. Serve with hard sauce. Orange Pudding: Peel six oranges, divide them into sections (removing the pips), put into a pudding dish, and sprinkle with, sugar. Scald four cupfuls of milk, stir in a teaspoonful of flour mixed with a little c >ld milk, add two whole eggs and three yolks (all well beaten), sweeten to taste, and cook until thick. _ "When cold pour over the oranges. Cover with a meringue made from the white of the three eggs

and some fine sugar. Place the pud-ding-dish, in a pau of cold water, put into a hot oven and lightly brown the meringue. Marrow Sweet.—Take a medium-sized marrow split lengthwise. Scoop out the seeds, fill with Victoria pluniß after taking out the stones, cracking them, and adding the kernels, and a good allowance of Demerara sugar. Tic securely with bands of tape, place in a tin or pie-dish with about 2oz butter. Bake in a moderate oven three-quarters of an hour, basting with the butter at intervals. Serve with cream. This is very good. Pineapple Fudge.—lngredients: One cupful of granulated sugar, half a cupful of milk, one tablespoonful of cocoa, a piece of butter the size of a walnut, one tablespoonful of tinned pineapple juice, half a cupful of roasted peanuts, broken in bits. Put the sugar, milk, and cocoa into a saucepan and cook to a soft ball. Then add the butter, take off the fire, and stir in the pineapple juice. Beat for two minutes, then add the nuts. Keep on beating till the mixture starts to harden. Press in a buttered tin and mark off in squares.