SOME FAVOURITE PUDDINGS

Taranaki Central Press, Volume IV, Issue 456, 14 June 1937, Page 3

SOME FAVOURITE PUDDINGS

Jellied Apples Peel 5 or 6 cooking apples, and core them, leaving them whole. Pour 1 pft. of cold water over 1 heaped iteaepoon of powdered gelatine, and when dissolved add J cup sugar. Boil for 5 minutes, and add the grated rind and juice of 1 lemon. Put apples in a pie-dish or casserole, and pour the gelatine mixture over them. Cover tightly with a lid or plate, and bake iris a moderate over for J hour or untij’the apples are tender. Put aside to set, afld’ serve with, qream or boiled custard. Pineapple Fritters ilb. flour, 2 eggs, 3 large tablespoons milk. Beat the eggs well, sift the flour and add a pinch of salt, and stir <the egg into it. Mix well, and add the milk. The batter should be just rthin enough to pour like thick cream. Add 2 tablespoons of pineapple cut into very small dice. Have ready a pan three-quarters full of fat, heated until a faint smoke begins to rise, and drop the batter in, in dessertspoonfuls. Cook to a golden colour, and drain on paper. Serve very hot dusted with castor sugar end slices of lemon. French Jced Apples C large apples, 1 oz. butter, 1 oz. sugar, small piece of lemon rind finely grafted, icing sugar*. Peel and core apples; mix butter with sugar, and add the grated peel and putt a little of the mixture in centre of each apple, and make in bakingdißh. get aside to cool, then cover

each apple with plain icing, and put in a cool oven to set. Serve with custard. Steamed Golden Sponge Pudding 1 itablespoon butter, 2 tablespoons sugar, 1 egg, 2 tablespoons apricot jam, 1 cup plain flour, i teaspoon carb, soda, 2 tablespoons boiling milk. Beat butter and sugar to a cream, add' beaten egg and apricot jam and flour. Lastly add soda dissolved in milk. Beat all well together, and steam in a welkbuttered banin. for 1 hour. Serve with lemon-flavoured custard.

Pineapple Upside-down Pudding

l-3rd cup butter, 1 cup castor sugar 1 egg, 15 cups sifted plain flour, 3 teaspoons baking powder, J teaspoon salt, 1 teaspoon orange juice, i cup milk, 1 tin sliced pineapple. Prepare baking_dish by creaming 5 cup of brown sugar and 3 teaspoons of butter, and spread' this evenly over sides and bottom of tin or dish. Line bottom and sides with pineapple slices putting a crystallised cherry in the centre of each slice. For the cake mixture cream butter and sugar, and add well-beaten egg; sift dry ingredients, and add alternately with milk and orange juice. Pour into dish, and set in a pan ot water, and bake in a moderate oven for 40 minutes.