Mother's Day has changed Recipes for a special mother

Ruapehu Bulletin, Volume 12, Issue 585, 9 May 1995, Page 8

Mother's Day has changed

Recipes for a special mother

From Page 7 In Victorian England, when there were few public holidays, and many in labouring jobs worked a seven-day week, the middle Sunday in Lent was when young people working away from home were given the day off to visit their mothers. The spirit of Mothering Sunday needs to be restored by children all over the country. There' s no need for the overkill of James James Morrison Morrison Weatherby George Dupree who "took great care of his mother though he was only three". Instead mothers can be made to feel special with a personal gift. Imagination is all that is needed. There' s something special about a gift that's edible or pleasant smelling that you have made yourself. Make pickles and chutneys to put into jars brightly decorated with cellophane or ribbon, put together a breakfast tray with fruit filled pancakes or simply spoil mum with lots of surprise home baked treats throughout the day. Here's some recipes: Good morning pancakes 1 cup plain flour 1 cup wholemeal flour 1 tablespoon baking powder 1 cup milk 2 eggs 1 cup warm water 1/2 cup blueberries or 1 mashed banana

butter Begin the night before required. Com-

bine dry mgredients. Beai eggs then stir into flour. C refrigerate overnight. Ad warm water in the mornin sired, add blueberries or i

bananas just before cookin Melt a teaspoon of butte small heavy frypan and enough mixture to cover base. When bubbles appe on the topside, flip over an cook the other side.

Before eating sprinkle the pancakes lemon juice and brown sugar, maple syrup or golden syrup.

Marjoram Scones 2 cups self-raising flour 1/2 teaspoon sugar 1/4 teaspoon salt 1 tablespoon butter Ground marjoram leaves 3/4 cup milk Sift the flour, salt and s rub in the butter, add the gi

marjoram. Add the milk then mix to a soft dough. Roll lightly, and cut into 8 squares. Grease a baking sheet and sprinkle lightly with flour. Place the scones close together and bake in a hot oven (2200°C) for 12-15 minutes.

ato Skins atoes, scrubbed melted )epper ;our cream lsa dip

otatoes in their j ackdcrowave until soft. jt potatoes in half

lengthwise and then halve again. Remove pulp leaving a thick shell. Place on a grill-

ig tray and brush h melted butter. irtkle with salt and per. Grill until crisp brown, about 5 minTop with sour

cream and salsa dip. Baked pears and cardamom 4 large pears 1 teaspoon butter 2 tablespoons liqueur or orange juice 1 teaspoon "Pancake Sprinkle" (Masterfoods or similar) 1 teaspoon cardamom seeds Peel, slice and core the pears. Grease a shallow ovenproof dish with butter, lay in the

pears. Add your favourite liqueur or orange juice. Sprinkle with pancake sprinkle and cardamom seeds. Bake in a moderate oven (180°C) until pears are soft. Serve warm or cool, with cream.