Home Science Service

Gisborne Herald, Volume LXVI, Issue 19980, 4 July 1939, Page 13

Home Science Service

by MARGARET AM BRIDGE

STEAMED PUDDINGS VARIETY. FOR THE WINTER NANCY PUDDING 2 oz. butter H cup-s flour t"cup sugar 1 teaspoon baking powder Essence of lemon 2 eggs . A cup mi!lk Cream tlhe butte and sugar, and add the other ingredients. Put a little jam in the bottom of .a greased basin and add the mixture. Cover with .grease-proof paper and steam in a little water for U hours. PLUM PUDDING

2 'cup's flour 1 cup sugar 1 cup cif strong cold tea 2 teaspoons bicarb. soda 1 dessertspoon butter i cup ea/dh, of currants, raisins and sultanas' A tittle chopped peel Heat the butter and sugar in .basin, add ithe flour and fruit, add the soda dissolved in the tea, and mix well. Put m a buttered 1 basin and leave overnight. Next day cover with .greased paper, tie down, stand the 'basin in .a saucepan of water and boil for 2J hours. SAGO PLUM PUDDING 1 cup breadcrumbs 1 cup milk 1 cup raisins 1 cup sugar 4 tablespoons sago (.soaked tor some hours in milk 1 teaspoon soda H teaspoons butter Essence of lemon Soften the butter and cream with .sugar, add the other ingredients, blendi well, and steam in n buttered dish '.for 21 hours. PINEAPPLE PUDDING To two cups of flour add one teaspoon of baking powder, two tablespoons of sugar, two tablespoons of chopped suet, halve the contents of a small tin of pineapple, chopped

(about Jib.) and grated rind of one orange. Mix to the right consistency with a little water and' steam for 2 a hours. STEAMED BATTER PUDDING Make a batter with one egg, two tabiespaoins af flour, one teaspoon of sugar, a s'cant half-cup of milk and a pinch of sailit. Allow to stand for two hours, then heat again and add half-teaspoon of baking powder. Put in a buttered basin and steam for one hour. Serve with jam sauce. JAM SAUCE Put ithe required! amount of jam a saucepan with a little waiter and boil thick with cornflour. ELEOTEIC RANGES THEIR SCIENTIFIC USE Novices will have no difficulty in using electric ranges if the following instructions are carried out: — Always follow the recipes carefully and use the temperature as stipulated. More mistakes are made by underheating the oven than by over-heating. The following instructions should be noted when pre-heating a Moffat range with liquid-type of thermomatic regulator mounted on the front panel which has only one switch for oven:—(1) Set the dial at 50 degrees above the required,heat. (2) There is usually only one switcl with the liquid-type thermomatic and it is marked “pre-heat," “high,” “low," “grill,” and “off." (3) Turn the oven switch to “preheat." When the white line completely fills a space above the red arrow on the control the oven, is ready for use. (4) “Pre-heat” is for heating the oven only. “High” is for cooking which requires a fairly quick ovenpastry, scones, etc. “Low” is for all general cooking. “Grilling”* is for 'grilling—only the top switch is on. (5) When, the oven is at the required heat turn to “low" or “high” and put in the article to be cooked. | 06) Most cooking is done on the second shelf in the oven. If various temperatures are required turn the regulator as required. In order to pre-heat any electric range with a thermometer on the oven door or side of the range it is necessary to: — (1) Turn both oven switches to “high” and leave until the required temperature is showing on thermometer. (21 Put the food in to be cooked and turn (he ’switches down as required. It is very seldom necessary to leave the switches on “high.” Always see that the oven is well heated before commencing to cook.*