TESTED RECIPES.

Putaruru Press, Volume IV, Issue 142, 22 July 1926, Page 2

TESTED RECIPES.

Lime Tarts.—For a cool luncheon sweet lime tarts are excellent. I came across the .recipe, which an American friend had given me, the other day. Take one fat lemon, squeeze all the juice into a basin, and grate a little rind in as well. Beat into the juice one cupful of sugar, the yolk of a new-laid egg, a tablespoonful of cornflour, and a piece of butter about the size of a large walnut. Then pour into the mixture a pint of boiling water and beat vigorously. Turn into a saucepan, and, stirring the while, bring it to the boil till it thickens. Line two buttered pie-dishes with light pastry and bake in the oven. As soon as they are a nice light brown, fill each crust with the contents of the saucepan, then stand aside to cool. This is a very economical and wholesome dish. And, if liked, the whites of two eggs may be well beaten up with two spoonsful of sugar and a frothy meringue piled on top of each tart. Then, of course, they must be popped into the oven for another minute or two to brown. Gingerbread.—Gingerbread is excellent for children’s tea and middlemorning lunch. It is generally liked by grown-ups as well, especially in cold weather. Mix together 51b flour and half a small teaspoonful of ground ginger. Melt lioz. butter in a sauce pan and add loz. brown sugar and 41b

I golden syrup. Well beat two eggs, and 1 dissolve half a teaspoonfu! of bicar- | bonate of soda in a teacupful of warm J milk. Mix the warmed treacle quickly into the flour, add the eggs and milk; beat well, and pour into a baking tin lined with greased paper, ancl bake in a moderate oven about half an hour. Bo very careful to mix the bicarbonate . of soda and warm milk quickly -into the j cake mixture, and put the gingerbread into the oven without delay. To make J very dark gingerbread, add Half - a tea- j spoonful of ground cinnamon to the j flour, and use black treacle instead.of j golden syrup. • - Parkin.-:—Required: Two - teacup fuls ! of flour, one teacupful of oatmeal, \ three-quarters of a teacupful of sugar, j the samo quantity of treacle, the same | again of milk, one teaspoonful of ginger, 14oz. butter, and a little bicarbon- | ate of soda. Mix the dry incredienfs together. Melt the butter, add to it the treacle, and warm. Heat the milk: I All the butter and treacle to the dry ingredients. Dissolve the bicarbonate [ of soda in the warm milk. Add to | the mixture and stir well. Pour into I a greased tin and bake in a moderate I oven. rj - I Banana Pudding.—Peel ,and slice six j ripe bananas lengthwise. Cover the bottom of a baking dish with these and sprinkle with sugar; repeat, covering the next layer with sugar and so on I until the dish is filled, when the juice - of half a lemon is sprinkled over the I top layer. Bake for fiften minutes in a moderate oven. Serve cold with cream or with coeoanut cream. {