EXCELLENT, SEASONABLE AND TESTED RECIPES.

Hutt News, Volume 3, Issue 4, 19 June 1930, Page 2

EXCELLENT, SEASONABLE AND TESTED RECIPES.

CUT THE-M OUT. Steamed* Apple Pudding. Mix 6 ozs bread crumbs, 4 ozs beefsuet, 4 ozs sugar, 6 ozs chopped apple* 1 tablespoon treacle, grated rind of a lemon,, i jteaspodn mised spice and. 1 teaspoon foaking-powder; beat u<p an

egg, add £ cup milk and mix with ! the otter ingredients. Put into a greased mould, cover with a greased paper and steam 2 hours. Turn out to serve. Apple Sauce for Pudding: Mix one good teaspoon cornflour witih. 1 table-, spoon apple jelly, one small cup cold water and aerating of lemon-rind. Stir this mixture in a small saucepan -until it boils. - . - Apple and Cake Custard. Butter and line a basin with a stale j plain cake, then fill* the mould with sweeteiued stewed apples. Make "ready one pint -custard; turn the apple shape j out of the basin wilien cold and pour the custard round it. .'; Apple Sandwich. .' _ Mix together 5 tablespoons flour, 3 tablespoons cornflour, ~ 2 tablespoons sugar, 1 teaspon baking-powder, two teaspoons cinnamon-powder, Jib melted butter and milk to make a soft paste. Spread a flat tin with half the mixture cover with lightly stewed applies, add the rest of the paste and bake in a moderate over half an hour. Passion Fruit Pudding. Take 3 ozs butter, 3 ozs sugar, 6 ozs ; flour, small teaspoon baking powder, .2.. eggs, juice and pulp of 6 passion fruit, a squeeze of lemon juice, 2 or 3 tablespoons milk. Beat butter and sugar to a cream, separate whites from yolks of eggs, ialf passion-fruit to remove pulpj taking the hard, pithy paTt away; add yolks; o£. eggs to creamed butter and sugary then add .milk gradually, half the flour and baking powder already* ~ slf iedy then" ' passion" fruit- and lemon jiiiee, remainder of flour, and,^" lastly, stiffly-beaten egg whites, »trring them in as iightly as posijiible, Put~ the mixture inito a well-greased mould, cover with greased paper and steam 1J hours. Serve with siweet sauce.- ■'-■-. Quince Honey. ' Take 12 large quinces, 8 lbs sugar, 2i pints water. Pare, core anl grate or mince the quinces, boil sugar and water together, add the .grated quinces, sitir till boiling. Boil quickly 20 or 25 minutes. "'•/.. Easily Made Quince Jam. ' Six quinces, sibs sugar. Out quinces in halves, but don't remove cores. Add 12 cups of water and boil till tender. Mash quinces with, wooden spoon, add

sugar and boil until of a rich colour and sets when tried. Pumpkin Pie. _ To one pint • pumpkin-pulp rubbed through a sieve add 2 well-t>eaten eggs, Jib brown sugar, 2 tablespoons butter, • * cup "milk, .a pinc-b. of salt, * teaspoon each of nutmeg, cinnamon and ginger. Line a N pie plate with a good short crust, turn in the mixture and ibake in a moderate oven until set. Pipe, whipped cream over the top just before serving.