TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 666, 18 May 1929, Page 23

TO-DAY’S RECIPES

£ buff pudding % * Required-. Hi' of bread crumbs, Uo.z of suet, 4 oc of sugar, two ,> S tablespoon fills of marmalade, two % Iras iivon fills of be.!..u<J poll'd:,, j, » two eggs, one gill of milk, salt. <*• * Mix the bread err.mbs, salt, T '> shredded suet, baking powder and & • sugar. Beat up the eggs with the T £ milk, and stir into the dry ingre- j. v dients with the marmalade. Mix | * wc it, put into a greased basin, ’> cover with greased paper, and 4 .■.‘earn for _’i hours. Turn on to a T hot dish and hand sweet melted $ > butter na nce. X | butterscotch tart % % One cup brown sugar, one table- f '*• spoon plain flour, one cup fresh T + milk, one tablespoon butter, two V J t -gqs, half teaspoon vanilla essence. J 4 Put flour and sugar in saucepan, mix to a cream with a little of $ X the milk, add egg uolks, stir well, 5 V 'hen add remainder of milk, butter ■{• X and essence. Stir over the fire UV. T 4> thick and smooth (be careful jr ± does not burn), pour into a baked f * crust. Beat whites of eggs very J t stiff with a tiny pinch of salt, • - | then odd on, dessertspoon each of <• icing and crystal sugar; heal r rai,\ spread over top of tart ana X % l rown in the oven. If double this + * , uent'l ,7 is used, three eggs will + J be ■- i "rie.it. It >s very nourishing 4* a delicious. ORANGE PUDDING t X. c . ate the rind of three huge £ ” ncs on lo four ounces of sugar g, % and 'mix well together in a bowl | *,id four ounces each of bread ? * vi bs and sect, two ounces each | *> ilo-r and grand rice, one and J ? J.falf teaspoon.: oj baking powder * % ./ a p inch Of sad. Moisten with « tiaicu ego and enough milk to J ?: make a fairly Upht mixture, pour * . , , ~.......C d basin, cover and J . , ~ and a-hatf X X s< Di oi h half a pint of * v ; i sauce, to which the * % ,/ juice of one orange has £ X "ecu. ended. * f&.ZCr******* >*+**■>+*******'■