A DELICIOUS COLD FRUIT PUDDING.

Kaipara and Waitemata Echo, 11 September 1914, Page 2

A DELICIOUS COLD FRUIT PUDDING.

Take a large- sponge cake, it should be rather stale, cut off the top and carefully remove the centre so that there may be a wall of cake left about an inch thick. Spread the inside with strawberry or raspberry jam.* Take the syrup of some freshly-cooked fruit and thicken it with a tablespoonful of arrowroot moistened with cold water, and boil it until clear. Flavour with anY essence 4aked, then fill the centre of the cake with the stewed fruit, adding, if you choose, chopped almonds or finely disiccated cocoanut or serve with whipped cream. FANCY BREAD. Take one pound of flour, twro teaspoonfuls of good linking powder, one tablespoonful of salt, one egg, one and a half gills of milk, and the grated rind of lemon. Sift flour and baking powder together, add salt, lemon rind, ami beaten egg, also the milk, and mix to a smooth dough. Put it into a greased tin, and bake for one hour. The oven should be a fairly hot one at first, and later the loaf may be placed in a cooler part to ensure thorough and gradual baking. If a gas stove is used, remove the browning sheet before putting in the loaf. When a day old, the bread is fit to cut for bread and butter. The slices are delicious. SAVOURY VEGETABLE MARROW. Instead of providing a sweet, as in the earlier recipe, this one is for a savoury dish of marrow. Half boil two marrows, having cut them in quarters lengthwise. Very carefully drain the water away, remove the seeds, and put the marrow in a w^ell buttered dish, first rubbed with shallot. Sprinkle some dry cheese over this, first flavoured with pepper and salt. Put a piece of butter on each piece of marrow. Over all place a thick layer of breadcrumbs, with some bits of butter introduced here and there, and bake for twenty minutes. This dish must be served the instant it comes from the oven. \ j When several saucepans are on the I fire at once place a large clean white marble in those containing milk, J porridge, custard, stews, or anything requiring constant stirring. The marble will roll about with the itoiling, and so automatically keep lhe liquid constantly stirring. There will then be no chance of burning, and the fatigue of constant stirring and bending over a stove will be avoided. It is occasionally desirable in a bathroom window or in one having an objectionable outlook to have an opaque pane. A pretty frosted effect can be readily produced at home at a little cost. To a pint of stale ale add a handful of Epr.om salts ; mix and apply with a brush. This makes a hard finish that will remain indefinitely, or if desired may be removed at anytime, 1405.