TO-DAY'S RECIPES

Sun (Auckland), Volume III, Issue 681, 5 June 1929, Page 4

TO-DAY'S RECIPES

FIG PUDDING Cut half a pound of fig preserve or’ dried figs rather fine and put in a saucepan to stew for a quarter of an hour with a cupful of milk. Mix one cupful of bread crumbs, half a cupful of flour, \lb of fintlychopped sriet, ilb of sugar, and a little spk 3. Add the stewed figs and milk, two well-beaten eggs, and mix well, adding one teaspoonful of baking powder. Pour mixture into a buttered pudding dish, cover with buttered paper, and steam for two hours. Serve if nth a sweet-spiced sauce. GOLDEN SPONGE One and a-quarter heaped breakfast cups of flour, half breakfast cup golden syrup, %lb butter or clear dripping, two tablespoonfuls of sugar, one egg, one level teaspoonful of bicarbonate soda, four tablespoons of milk, three teaspoonfuls ground ginger. Mix the flour and ginger, rub in the butter, mix in syrup and well-beaten egg, and last add milk and soda mixed. Peat well for a few minutes, put in a greased basin, cover with greased paper, and steam two hours. STEAMED APPLE PUDDING Four large tart apples, one teaspoon of ground cinnamon, one saltspoojL of salt , one cup of stale bread crumbs, half nutmeg (grated), four eggs. Tare and chop the ugples fine; mix with the crumbs. Beat whites ancl yolks of eggs apart until very light. Add to the crumbs, yolks, salt, cinnamon, ana nutmeg; then stir in the whites carefully. Mix>. Boil in a well-greased mould, covered for tnree hours. Serve with lemox sauce.