THESE ARE GOOD

Wairarapa Times-Age, 27 July 1938, Page 8

THESE ARE GOOD

BE. SURE AND TRY THEM. Dupton Pudding Take 4oz breadcrumbs, 1 gill apricot syrup, 2 eggs, 1 gill milk, loz almonds, loz castor sugar, tinned apricots. Butter a pie-dish well. Break the eggs into a basin and beat. Add the sugar, milk and the apricot syrup. But a layer of breadcrumbs in the bottom of the pie-dish, then a good layer of apricots cut in thin slices, then more breadcrumbs, then fruit and, lastly, a layer of breadcrumbs on top. Pour the prepared mixture over this and allbw it to stand for half an hour before baking. Blanch the almonds and cut them into shreds. Sprinkle them over the top of the pudding. Bake in a moderate oven till firm and brown. Serve at once with whipped cream. Orange Meringue Pie. Shortcrust: Take 6oz flour, 3oz butter, 1 egg, loz castor sugar, pinch of salt, pinch of baking powder. Filling, take 3ozs of castor sugar, loz butter, 3 egg-yolks, 3oz sponge-cake crumbs, loz cornflour, | gill milk, 2 oranges, 3 egg-whites, 1 tablespoonful castor sugar, chopped walnuts. Mix the sugar, salt, and bakingpowder into the flour. Then rub butter in very lightly. Add beaten egg. Knead all together till smooth and light. Roll to quarter of an inch thickness, and line a ; pie-dish. For filling cream butter and sugar together. Stir in egg-yolks, well beaten, and cornflour, mixed in milk. Mix well. Pour in strained juice of oranges, grated rind of one orange, and cakecrumbs. Pour mixture into prepared pie-dish. Bake in a moderate oven till set. Whisk egg-whites until stiff, add the tablespoonful castor sugar and spread on top of custard. Sprinkle over a few chopped walnuts and return pie to oven till meringue is set. Orange Honey. Take 1 egg, 1 cupful castor sugar, A cupful butter, juice 2 oranges, 2 eggyolks, 1 tablespoonful lemon juice, grated rind 1 orange. Wash the butter in cold water till waxy and white. Place in the top of a double boiler with the sugar and let it melt. Beat the egg and egg-yolks together. Add orange juice, orange rind, and lemon juice. Beat all thoroughly together, then add to butter and sugar in double boiler, and cook over hot water till thick, stirring all the time, as the mixture is liable to scorch very easily. Pot like lemon butter, and use as required.

Lemon Meringue Pudding. Take 4oz breadcrumbs, 2oz butter, 2oz castor sugar, 2 eggs, i pint milk, rind 1 large lemon. Bring the milk to boiling point, and pour over the crumbs; leave until cool, then with a fork mix in the butter, sugar, and grated lemon rind. Separate the yolks from whites and stir the yolks into the pudding mixture, beating the whites to a stiff meringue, ready for when the pudding has been cooked. When the meringue is piled on top, sprinkle with sugar, and return to the oven for about five minutes to set it firmly. Time to bake the .pudding mixture, about twenty minutes.