FOR THE KITCHEN

Rotorua Morning Post, Volume 1, Issue 139, 4 February 1932, Page 5

FOR THE KITCHEN

FIG BREAD. Take twd rounded tablespoonfuls of butter, four tablespoonfuls of , sugar, two eggs, two heaped cups of self-raising flour, one cup of chopped figs, half a cup of chopped walnuts, half a teaspoonful of ground cloves, half a teaspoonful of cinnamon, threequarters of a cup of milk and water, salt to taste, and 2oz of split peanuts. Beat the butter and sugar to a cream, add eggs one at a time, sprinkle in dry ingredients, add fruit, and lastly liquid. Turn out into a flat haking dish. Place 2oz of split peanuts on top, and bake 20 minutes in a moderate oven. Cut into squares when cold. RHUBARB CREAM. Two pounds of rhubarb, two eggs, 8-pint of milk, loz of gelatine, 6oz sugar, 1 orange, i-pint unsweetened condensed milk, a little vanilla. Wipe rhubarb and cut into short lengths. Put the sugar in a saucepan with one gill of water, stir until the sugar is melted, then hoil quickly to a syrup. Add the rhubarb and the thinly-pared rind of orange, cover the saucepan, and simmer till tender. Rub through a hair sieve, make a custard with the milk and yolks of eggs, sweeten to taste, and flavour with vanilla and the condensed milk. Melt the gelatine in half a gill of water and strain into the custard, mix with the rhubarh puree, then strain in the orange juice. When nearly set, whip the whites to a stiff meringue, stir in lightly, and pour into a wetted mould. Allow to set, then turn out on to a glass dish.