CULINARY CHATTER

NZ Truth, Issue 1174, 31 May 1928, Page 15

CULINARY CHATTER

LIGHT STEA'M ED PUDDING DEQUIRED: 2oz. of butter, Zoz. of ** castor sugar, 4oz. of flour, M teaspoon baking powder, 1 egg, milk, vanilla, 2 to 4oz. of stoned raisins, according to the richness required. Cream the butter and sugar. Beat the egg, add the flour, baking powder and vanilla, and mix well with cold milk, until a batter, which will fall from the spoon, is formed. Then stir m the rasins. Pour into a greased basin, cover firmly with greased paper and place m a pan of nearly boiling water, which should reach two -thirds up the basin; cover and keep cooking steadilyi for one hour, adding more boiling water if necessary. Turn out and serve with melted butter or custard. • • * DEVILLED SARDINES . CEASON some sardines with made ** mustard, salt, pepper and a little vinegar. Put m the oven to heat thoroughly and serve on hot buttered toast. • • • KNIGHTS ERRANT DEAT an egg with V 2 pint of milk. v Soak rounds of the crumb of bread for half an hour. Fry m butter. L/et the fat drip off and then roll them m mixed sugar and cinnamon. • • • TOMATO SAVOURY f*\JT some tomatoes into rounds and fry m a little butter. When cooked place them on small rounds of hot buttered toast or fried bread, then cover thickly with grated cheese. Decorate the top with a few capers and heat m oven for a few minutes. Serve very hot. ' • • • JAPANESE CAKES TAKE the whites of 3 eggs, 6oz. of * castor sugar, 6oz. of ground almonds. Beat the whites of the eggs stiffly. Stir m the sugar and almonds and beat well. Now spread the mixture over a greased Yorkshire pudding tin and bake m a moderate oven. When the mixture has set a little, mark out' m small rounds with a cutter and put back m the oven until they are a pale brown color. The trimmings from the rounds are made crisp, then pounded and sieved. - When the rounds are cooked, spread with coffee icing and roll them m the crumbs. • • • COFFEE BUTTER ICING DEQUIRED: i^lb. of butter, of ** castor sugar, yolk of 1 egg and some coffee essence. Cream the sugar and egg yolk for about 10 minutes and add coffee essence to taste. Then add the softened butter gradually. Work it until it is thoroughly mixed and of a smooth consistency. • * » HARLEQUIN PUDDING TAKE 2ozt of butter, 2oz. of castor * sugar, 4oz. of flour, *4 teaspoon of baking powder, 1 egg, milk and vanilla essence. Cream butter and sugar. Beat the egg, add flour, baking powder and vanilla; mix with cold* milk until a batter which will fall from the spoon is formed. Divide into three. Color one part with chocolate, another with cochineal or carmine and leave the third plain. Grease a basin and a piece of paper. Half fill the basin with dessertspoons of the mixture, arranging colors alternately. Cover firmly with greased paper. Place m a pan of nearly boiling water and cook as above. Serve with chocolate sauce or custard. Do not cook too fast. ' ■ ORANGE SPONGE DEQUIRED: 1 large cup of sugar, 1 **• tablespoon of butter, 2 eggs, 2 cups of self-raising flour, 1 cup of milk and the grated rind of an orange. Beat butter and sugar together, add eggs, then flour, milk and orange rind. Bake m sandwich tin. : 1