TRY SOME OF THESE

Evening Post, Volume CXXIII, Issue CXXIII, 10 April 1937, Page 19

TRY SOME OF THESE

Viennese Pudding—Putßozof breadcrumbs in ■ a basin with l£oz of sweet almonds, finely chopped, the; grated rind.of .1 .lemon, and 2oz of sultanas'. Mix well, moisten with. a' little sherry or -Madeira (or fruit, juice,'■as a substitute), and' cover with: I' pint, of:custard. Decorate a buttered mould with candied orange peel, cut in strips, and pour in the mixture.-' Steam'■ the. pudding'for,.;about 'IJ' hours;, turn fout, let staiid itili quite .cold", and serve'! *vith custard sauce poured 'over it>- :': '■■'■

Chicken 'Paste.—This Is ,-fine for a sandwich filling. One-ham Shank.and one boiling ': fowl will, be;: required. Cover with cold water .and simmer until the meat leaves the bones. Take all the'meat from'the bones; and put twice 'through' the mincer.' Add a little nutmeg and a little.of;the water used for boiling; also some butter until a nice paste, easy to spread, is produced. Pack this into jars'; and .run a little melted -butter over.. Vlt will keep six weeks and is delicious. Fruit Gingerbread.—l2oz flour, 6oz golden syrup; 2oz black; treacle, 6oz butter, or margarine, 4oz sugar; i-tea-spoonful bicarbonate of soda, l! 'heaped teaspoonful ■ of : ground; ginger, i-tea-spoonful mixed spice, 2 small'1 eggs, i tablespoonfuls- milk, 2oz .-cherries,. 2oz raisins, 2bz almonds. ■ Sieve the flour, spices, and bicarbonate of soda into a bowl. ' Make a well in the centre and stir in the treacle, syrup, margarine, and sugar, which should be melted together over, a:,gentle heat. 'Add: the beaten eggs and milk. Beat well, stir in chopped fruit and nuts, reserving a few almonds to decorate the top. Pour the' 'mixture. iwto'Va square..cake tin lined with greased, paper, bake it in a moderate1 oven- for 'about one and a half hours;; P; : ■;'; '■ J ;■:;'.■ Quaker Drink.—lnto a cup put J teaspponful of ground :ginger and mix to a paste with 2. tablespoons of hot water. Bruise 3 sprigs of mint in a jug, -add the mixture and, 3 cups of hot water. When cool add the juice of 3 lemons and 3- oranges and 2, cups of cold water. Pour over ice cubes to chill...'■',. '■:'/..", ■'.'■ 'i-..'-:-' :

Dutch Hopjes Pudding.—The flavourings of.hopjes (toffee) and of coffee make an attractive and unusual sweet. Make a' caramel with 2oz loaf sugar and two tablespoonfuls' of very strong b\afck coffee or coffee essence. Pour a gill of warm milk on to two. beaten egg yolks. Add a. gill'of cream.' Stir in the caramel,' add six leaves of gelatine previously • dissolved in milk: strain and.. fold in two ,well-whipped egg whites.\ Put the' mixture into, a border mould, which has been rinsed in cold water, and when set : serve with whipped cream in the centre. ;.

Cooked Salad Dressing (I).—1 tablespoonful sugar. 1 tablespoonful butter, 4 tablespoonfuls vinegar, J tablespoon salt, 1 teaspoonful mustard, .2 beaten eggs. Mix sugar, salt, and mustard and break down with . vinegar. Add beaten eggs and butter. Cook in a double pan or stand the basin in"■boiling' water over the stov*.. Stir until thick, then strain into jar. Thin down with cream or -.milk" when required.

Cooked Salad Dressing (2).—1 des^ sertspoonful sugar, 2 dessertspoonfuls flour, 1 teaspoonful mustard, £ teaspoonful salt, 11 teaspoonfuls milk, 1 teaspoonful water, 1 teaspoonful vinegar, 1 egg 2 teaspoonfuls butter. Mix the flour, salt, sugar,- and mustard and break down with the milk; add the water. Bring to the boil and cook for ten minutes. Add the vinegar, butter, and, beaten egg.' Stir over the stove until the egg is cooked. Strain into a jar. Thin down with cream or milk as reauired.

Coffee Milk Shake.—For an 'individual' serving,, put 3 tablespoonfuls of coffee syrup, made by boiling together for five minutes equal --quantities of strong coffee infusion and -. sugar, ■ into a shaker. Add 1! cupful of cold milk and shake for about a minute. This is not recommended: for children.

,' Chocolate Milk Shake.—Dilute 4 tablespoons ; of chocolate syrup with carbonated water; srid blend with a beater or, shaker. Pour over 2 crushed ice cubes,, and top with whipped evaporated milk or cream.

Crunchies.—Jib butter, ilb margarine. 2oz (1-8 pint) golden syrup, >Jlb brown sugar (moist or Demerara), lib 2oz rolled oats. Melt butter; add sugar and allow to dissolve over heat with the syrup; remove from fire and mix in the rolled oats—first one-half and .then the other. Turn out on to tray which'has been greased and whir a is covered with greased paper. Preps well down and bake in hot oven till nicely brown. Crisp in lower heat. Cut into fingers or squares. Allow to