TO-DAY’S RECIPES

Sun (Auckland), Volume III, Issue 829, 25 November 1929, Page 4

TO-DAY’S RECIPES

| I STEAMED PUMPKIN -1 | g CUSTARD R pi One cup cooked pumpkin, 1 } K j pi cups milk, one teaspoonful einna- R | n] mon, one-quarter teaspoon salt, one- K j p] quarter teaspoonful grated nutmeg, R I U one-quarter teaspoonful spice, re j “j three-quarter cup of sugar, three R Ig eggs. Heat the pumpkin, milk and re ! K spices gently, being careful not to re i K burn. Add sugar and beaten egg, [3 ! K and add to heated mixture. Pour [3 j re in*-- greased custard cups and stand pi : re in a baking dish of water. Bake SJ I ; re till firm. Cj | g TOMATO CHEESE CUSTARD g jnl Two eggs, three gills milk, one Bj j |re gill tomato purr-, two ounces 1 j R U'Uted cheese, pepper, salt, and Gi i j R cayenne. Beat the eggs, add the Cj | re milk and tomato puree (made by Gj re rubbing stared tomatoes through a R a sieve). Add the grated cheese and R Ip] seasonings, rour into a greased R j “] pic-dish and bale for -10 minutes or R S until the custard is just set. Q* CUSTARD TART Dj Menfolk gene,-ally like custard S tart. If you. follow these direc- 3 iione the custard will not soak into HI the pastry. Line a shallow dish g j qJ uilh pastry, building the crust up G} j re round the edges. Then brush the Ci re pastry over on the bottom of the Di pi dish with melted butter and dust R ru with flour. Make a custard by R H beating three eggs until light, R p] ‘hree-quarters of a cup of sugar, R jg half a teaspoon]ul of salt, half a R Lg poo,l fill of ground nutmeg or re a *P ice - licaf thoroughly, and add H jg ' i' c , u '. ak : Four into the v a *try R i/j ' rein tis until the custard begins to S I Di moderate, and bake until the cus- Gj j .Cj ,ar & ' about half an hour. Gj