FROM THE COOK’S NOTEBOOK

Sun (Auckland), Volume IV, Issue 1063, 29 August 1930, Page 5

FROM THE COOK’S NOTEBOOK

KRUGER PUDDING Two cups flour, pinch of salt, two teaspoonfuls baking powder, 2 teaspoonfuls dripping, 1 tablespoonful jam, one lemon. Method: Mix dripping and flour, add salt, baking powder, squeeze of lemon, and grated rind. Place some of the mixture in well-greased basin, then some jam, and the rest of the mixture. Steam for three hours. GOLDEN PUDDING Three cups of flour, one cup of sugar, half-pound of suet, one teaspoonful of soda, one tablespoonful of golden syrup, one egg, a little milk. Mix all the ingredients as set down. Dissolve soda in milk, and add the golden syrup heated. Place in a greased basin and steam for three hours. Serve with white sauce. BROWN BOY PUDDING Six tablespoonfuls of flour, two tablespoonfuls of sugar, two tablespoonfuls of jam, one tablespoonful of butter, threequarter teaspoonful of soda, a little milk. Method: Mix butter and sugar. Add flour and soda dissolved in the milk. Place the jam at the bottom of a greased basin, then add the mixture. Steam for two hours and serve with white sauce. PEANUT BISCUITS Quarter-pound butter, quarter-pound sugar, one egg, two teaspoonfuls cocoa, half-teaspoonful salt, half-pound peanuts, one cup of flour. Method: Mix butter and sugar together, add the egg well-beaten, then the flour, salt, cocoa and peanuts. Place on a cold tray in a moderate oven and bake for 15 to 20 minutes. WALNUT CAKE Four cups flour, two tablcspoonfuls sugar, one pint milk, one cup walnuts, | four teaspoonfuls baking powder, one egg, a little milk. Method: Cream butter and sugar, add egg, flour and baking powder. Thin down with a little milk and add chopped walnuts. Bake in a moderate oven for 2| hours.