COOKERY CORNER

Rotorua Morning Post, Volume 1, Issue 188, 1 April 1932, Page 3

COOKERY CORNER

SNOW CAKE. Beat half a pound of butter to a cream and stir in half a pound of sugar. Add six eggs well beaten and a pound of arrowroot gradually. Beat the mixture well. Add a few drops of essence of almonds. Pour into a buttered tin lined with white paper and bake in a moderate oven about an hour and a half. * * * JELLIED BEETROOT. Method. — Boil heetroot until soft; boil \ cup vinegar, 1 cup of water and 3 tablespoons of sugar. Mix in little cold water, 3 dessertspoons of gelatine. Mix this in boiling vinegar. Stir just until dissolved, then pour over sliced beet and set. Serve with cold meat or salads. — Mrs. E. R. Quinlan, 11 Seddon Street * * * SUNBEAM PUDDING. Ingredients. — Three tablespoons of butter or dripping, 3 tablespoons of sugar, 3 tablespoons of any dark coloured jam, 1 teaspoon carbonate of soda dissolved in % cup of millc, 1| cups flour. Method. — Mix jam, sugar and butter or dripping together well, then add the soda and milk, and lastly the flour. Steam 2 hours. — Mrs. A. Merriman, 12 Malfroy Road. :!: * * plum pudding (Without Eggs) Ingredients 6 ozs flour,, Bread crumbs, raisins, currants, and suet, 2 oz candied peel, h teaspoon carbonate of soda 2 oz brown sugar, 1 teaspoon of spice, l cup of treakle, 1 cup of milk Method: Shred suet, rub it into sifted floui', add crumbs and pinch of salfc, then add cleaned fruits, cut-up-peel spice and sugar. Blend treacle and milk, stir all in and mix well. Boil in- greased pudding basin with cloth tied on top for 4 hours. — Mrs. O'Connor. * * * 6 cup pudding Ingredients: 1 cup Breadcrumbs, 1 cup Suet, 1 cup flour, 1 cup Sugar, 1 cup Saltanas, 1 Jam. Method: Dissolve 1 teaspoon Soda in warm milk mix ingredients and add milk and soda last. Steam 2 hours or more. (For Steamed Pudding a good sized potato chopped finely in place of each l lb of Suet.) — Mrs. A. S. Hyde.