Sweetening The Daily Crust

NZ Truth, Issue 1302, 27 November 1930, Page 17

Sweetening The Daily Crust

CHEESE PUDDING Three ozs. cheese (grated); 2oz. fine breadcrumbs; loz. melted butter; % teaspoonful dry mustard; M salt spoon (each) of salt and pepper; 1 grain cayenne; % cup milk; 1 wellbeaten egg. Beat well; bake in a moderate oven. Then stir till thick and serve on hot 'buttered toast. This recipe is especially good if breakfast happens to be delayed, it do.es not harden or set whilst waiting-. BREAKFAST TOAST Mince any scraps of meat; add 2 tablespoonsful of water; I tablespoonful of milk; a. grain of cayenne and a dash of nutmeg:. Stir over a gentle fire until thoroughly hot and serve on slices of buttered toast. A very tasty breakfast. SNOW PUDDING Take 2 cups water; 1 cup sugar; 2 eggs; 2 lemons; 2 tablespoons cornflour. Put sugar and water on to boil; mix 2 tablespoons cornflour with the lemon juice and add to saucepan. Beat well whites of eggs to a stiff froth, add to saucepan and beat well. Pour into a glass dish. Then make the custard with the yolks of eggs, 1 cup milk and sugar. Pour over the other and grate a little nutmeg on : top. Serve with fruits or jelly.

ARROWROOT SPONGE Three eggs; 34 CU p sugar; 1 tablespoon of flour; 2 tablespoons of arrowroot; 1 teaspoon of cream of tartar; Vz teaspoon of soda. Beat eggs and sugar 10 minutes, then add in other ingredients and bake 10* minutes in moderate oven. * * « LEMON FLOATING ISLAND Soak loz. of gelatine and the rind of 2 lemons in 1 pint of cold water for 1 hour. Take out the rind, add 1 cup of sugar and the juice of 3 lemons. Stir over the flre until the sug-ar and gelatine are quite dissolved. Pour the mixture into a bowl and allow it to stand until it begins to set. Beat the whites of 2 eggs to a stiff snow, then add them to the gelatine, beating the whole mixture until quite firm and rocky in appearance. Pile this in the centre of a glass dish; put sponge cake or -lady's fingers round the base and pour round all a cold, rich, boiled custard. * * • POTATO SALAD Freshly boiled potatoes or left ovei* cold potatoes may be used. Cream potatoes, add a little finely-cut onion and mix in well % cup of mayonnaise. Pile high in glass dish and garnish with hard-boiled egg and finely-cut crisp lettuce leaves.