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Lake County Mail, Issue 44, 7 April 1948, Page 4

With a view to ventilating the opinions of women of Lake County and Cromwell and of offering useful hints to the housewife, these columns have been made available. I hope that you will find that they have a definite appeal, and I shall look forward to receiving letters from you. Questions will be answered to the best of my ability. “Maria.” DILIGENT to plan out small surprises. Make toothsome puddings; smile on rainy days. Puddings form an important part in the daily menu. As judicious combinations of milk, eggs, fats, starches, fruits, etc., much food value may be included in the diet. MILK PUDDINGS are made in the proportion of one tablespoonful of rice, sago, tapioca, cornflour, etc., to one breakfast cup of milk. Previous soaking is desirable. Sugar and flavouring may be added according to taste, and the secret of success lies in slow cooking. If eggs are added, let the grains be cooked first. CUSTARDS must be cooked slowly to prevent curdling, and an average proportion is one egg to one cup of milk. Use more eggs if a richer mixture is desired, and add sugar and flavouring to taste. If baked, the pudding may be placed in the oven inside a second dish containing water and if boiled or steamed the water in the saucepan must not be allowed to heat beyond simmering point. Remember, a custard boiled is a custard spoiled.