KITCHEN CORNER

Nelson Evening Mail, Volume LXIII, 13 July 1929, Page 10

KITCHEN CORNER

TRIED RECIPES CORNISH PUDDING Three apples, peeled, cored and sliced, 3 tablespoons of sugar, i cup of sago, and a little grated nutmeg. Mix and put into a buttered dish,

pour over enough boiling milk to cover mixture and add a little butter. Bake in moderate oven for If hours. PLAIN SPONGE Beat 2 dessertspoons of butter, with A cup of sugar, add one egg, beat well, and adfl one tablespoon golden syrup, j cup of milk, and one cup of flour, silt it with two teaspoons of baking powder and a pinch of salt, lastly add juice of j a lemon. Divide for a sandwich or may he cooked 15 minutes iu a flat tin and rolled as for jam roll while still hot. Aliy Idling may he used. LEMON DUMPLINGS 'lake the grated rind and the strained juice of one lemon, Jib of finely chopped suet, 1 111 of bread-crumbs, 2 eggs, a pinch of salt, jib of sugar, and a small quantity of milk. Mix the dry ingredients together, heat the ejigs well, add them to the mixture and form the whole into a stiff paste with some milk. Divide the paste into 8 or 10 parts, flour some small pudding cloths. Tie the dumplings up separately in them and boil for of an hour. Serve with honey, golden syrup or sweet sauce. - RAISIN PUFFS Pour 1 cup of boiling milk over 2 cups of stale breadcrumbs. When cold add j cup of sugar, A a teaspoon of salt and 2 well-beaten eggs. Wash dry and chop one cup of stoned raisins, add to the mixture, mixing well. Brush, some small moulds with butter and put in mixture. Bake 30 minutes in moderate oven. These are delicious served with lemon sauce. ALMOND CAKE Beat 3oz of butter with fib of castor sugar for 10 minutes. Add the yolks of 3 eggs and 3 drops of essence of almonds; sift in lj cups of flour, 1 tcaspoonful of baking powder, 1 salts.poonful of suit, sozs of finely chopped blanched almonds, then the beaten whites of the eggs. Place in li well buttered tin with nuts on top and bake one hour in a moderate oven. PASSION FRUIT JAM Wash the fruit, cut in two, take out the seeds and put them in a basin, put the shells on to boil, barely covering with water, and allow to boil slowly for 20 minutes. Take up, and when cool, scrape out the flesh (only a thin outer skin remains). Mix the water in which the fruit was boiled, the flesh and the seeds together and to every cup of liquid allow one cup of sugar. Cook slowly far 20 or 30 minutes or until a little tried on a plate will jell. MELON AND DRIED APRICOT JAM

41bs peeled and seeded melon, lib of dried apricots, (libs sugar, 3f pints of boning water, juice of one lemon, quarter the apricots, pour boiling water over them and allow to soak for 24 hours; then turn water and apricots into pan, add cut up melon and boil for 2 hours, add sugar and boil lj hours longer, lastly add juice of lemon.