Cookery Nook

NZ Truth, Issue 1203, 20 December 1928, Page 5

Cookery Nook

Christmas Pudding pSIGREDIENTS— l%lbs. breadcrumbs, lib. currants, ' %lb. suet, butter or margarine, 1 large carrot, %lb. sultanas, %lb. brown sugar, 6oz. raisins, rind and juice of 2 lemons, %ib. mixed peel, %' teaspoon salt, 3 eggs, 1 teaspoon mixed spice, golden syrup. Method — Take breadcrumbs, chop SUet and peel, clean all- fruit, scrape the carrot and finely, grate it. Also grate lemon and strain the juice. Put all ingredients into a large bowl and thoroughly mix, adding the 3 eggs last and if necessary use a little milk or a little rum or brandy can be added if liked. (If butter or margarine is used, cream with the sugar.) Allow the mixture to stand overnight, then put into greased pudding basins, cover with paper and steam 5 hours. ... Stuffed Onions INGREDIENTS— 6 onions, 2- teaspoons chopped parsley," 2 tablespoons breadcrumbs, 4ozs. cold cooked meat» 1 teaspoon chopped onions, 1 yolk egg, browned crumbs, 1 teaspoon bovril. Method — Peel and remove as much of the centre of the onion as possible. Chop the meat finely and put into a basin with the chopped onion, parsley, breadcrumbs, "bovril, pepper and salt. Bind with ±he • egg. Stuff the onions ■with this mixture. Sprinkle with the browned crumbs and bake slowly for 1 hour. Serve with onion sauce. - ,;■' [ "Cookery Nook" . .recipes will { be supplied for "N.Z7 Truth" exclusively from week to week, by Miss Marion Christian, demonstrator at the Wellington Gas Company.]