The Kitchen Corner

Sun (Auckland), Volume II, Issue 496, 27 October 1928, Page 13

The Kitchen Corner

LITTLE CHEESE CUSTARDS This is an excellent savoury. Take three ounces of dry Cheddar cheese and grate it very finely. Beat up two egg* with a little salt, cayenne and made mustard. Heat half a pint of milk and pour it on to the egg mixture. Mix in the cheese, reserving a little to sprinkle over the tops of the custards. Divide the mixture into ramikins, sprinkle with the cheese, stand the minikins in a tin with water half wayup and bake in a moderate oven until the custard is set and brown. Serve in the ramikins with toast fingers. ABBEY PUDDING Well grease a pudding basin ? sprinkle it with caster sugar and stick glace cherries, cut in rings all round it. Beat together two ounces of butter and two ounces of castor sugar until they are white and creamy. Add two wellbeaten eggs and mix thoroughly. Put into this mixture four teaspoonsful of ground almonds, then add two ounces of flour and a pinch each of baking powder and salt (previously sieved together). Pour this preparation into the basin, cover with greased paper and steam for one hour. Turn out, and serve with jam sauce made as follows: Roil together four dessertspoonsful of raspberry or strawberry jam, four dessertspoonfuls of granulated sugar, one teaspoonful of lemon juice, and one gill of wat«*. Strain the sauce, return to the pan. and add a teaspoonful of arrowroot mixed smooth with a little cold water. Stir until the mixture thickens and serve separately, Sufficient for four persons.