Sweets in Perfection.

Kaipara and Waitemata Echo, 6 November 1914, Page 2

Sweets in Perfection.

1 A delightful sweet course la •* sured if you read and use the re« cipes given below. The Greek Currant lends itself to an infinite variety of treatment, and possesses, in addition to an incomparable flavour, a nutritive power entirely its own. Do not look upon the sweet course as something that merely follows the meat. It should in reality be an important part of the meal. Sugar is a substance that makeH bone arid muscle, and provides energy. The very best kind of sugar is grape-sugar, which is easily digestible. Currants contain much grapesugar, and just a touch of tartaric acid, which gives that distinctive flavour. The use of Currants means health and economy. Try these recipes : CURRANT CUSTARD TARTS. 1J ozs. patent barley, 1 oz. castor sugar, 4 ozs. Currants, 1 egg, i oz. butter, 1 pint of milk, a very ~' small pinch of salt, a little grated i. nutmeg. Short crust. Method—Mix the patent barley with the sugar, salt, and milk, stir it over the fire until it boils, then add the currants, butter and the egg. Mix thoroughly. Make up a!;out 6 ozs. short crust. Line a dozen or more greased patty pans, and fill with the custard mixture. Bake in a moderate oven. 15 minutes. SUET PUDDING (Plain.} i lb. currants, i lb. beef suet finely chopped, 1 lb. flour, f pint milk, lemon, fresh butter or cream, sugar. Method.—Mix all the dry ingredients in a basin, add the milk, and work into a fairly stiff dough. Put the mixture into a floured cloth, tie up, and boil gently -for 2i hours. Serve with quarters of lemon, fresh butter or cream and sugar (moist or castor).