TWO NEW RECIPES

Sun (Auckland), Volume III, Issue 868, 11 January 1930, Page 21

TWO NEW RECIPES

Ingredients: one medium-sized cab- j bage; two large onions; four table-I spoonsful semolina. : Wash the cabbage, cut it into four j parts, and boil it. in salted water. When done, drain, leave to cool, squeeze as ury as possible, and put it through the mincing machine. Cut up the onions and fry them golden brown; add the minced cabbage, mix, and fry them together for a time. Melt some fat in a pan, add the j semolina, a spoonful at a time, and i fry it very slowly till it gets yellow; then add gradually a little hot water and mix till the whole is mushy but smooth and thick. Let it cool. Grease a pudding dish, sprinkle with a little flour, and place on the bottom a layer of cabbage and onion; then add a layer of semolina and continue thus till all is used. Bake in a moderate oven, and serve hot with meat or poached eggs. A DELICIOUS RUMANIAN PUDDING Ingredients: About 6ozs of the coarsest vermicelli; butter as desired two cupsful milk: three tablespoonsful sugar; a large teaspoonful vanilla essence. Butter a pudding dish, put ip the vermicelli, and set in the oven. When quite browned, pour over it the milk (which must be boiling) and put back into the oven. Mix fom time to time, and add a good lump of butter. Make a syrup from the sugar by boiling it with a few tablespoonsful water and the vanilla essence. When the vermicelli is soft, and all the milk is absorbed, pour the boiling syrup over the pudding: put back into the over till the syrup also is absorbed, and the pudding has become crisp on top. Serve hot.