RHUBARB MOULD.

King Country Chronicle, Volume IX, Issue 741, 30 January 1915, Page 7

RHUBARB MOULD.

Take sufficient rhubarb that when cut lip will fill a quart measure, put it "in a stewpan with a cover, and let it boil to a pulp. Melt half an ounce of gelatine in hot water, and when dissolved put with it. a pound of powdered white sugar, and leave the whole to boil for thirteen minutes ; add a few drops of essence of lemon. ' Pour the rhubarb etc., into a 'mould previously dipped in cold water. Next day dip the mould for a / second in hot water, then turn the shape on to a glass dish. ■ Make a custard with two eggs, a tumblerful of milk; and sugar to taste. Simmer till it is thick ; add a few drops of' vanilla essence flavour, and when quite cold pour round the moulded: rhubarb. DOUGH NUTS. Though rather indigestible, doughnuts are very much liked by those who have 'a taste- for sweet things. To make the nuts, work into a pound of flour two ounces of butter; add a little allspice and two- tablespoonfuls of Demerara sugar. Mix a tablespoonful of yeast with four eggs and a little lukewarm milk. Work the whole together, then put the mixture ,to rise,.in a warm place. When sufficiently risen, roll at out half ail inch thick.; cut round, and plunge the rounds into deep boiling oil or lard until they are. a bright golden colour. Drain on a sieve in front of .the fire. Dust with "sifted sugar, and keep in a cool place. The nuts will take from eight to ten minutes; to cook, and are more readily baked j if a wire frying basket is used.