SWEET DISHES

Wairarapa Times-Age, 18 August 1938, Page 10

SWEET DISHES

TASTY RECIPES. The following sweet dishes are given by the Cookery Expert in the current issue of The Australian Journal: Tangerine. Pudding Stale bread (sufficient to threequar-ters-fill a quart basin); a lemon; a pot of tangerine marmalade; 1 pint custard; butter or margarine. Grease a quart basin. Cover the bottom with a thin layer of the marmalade and sprinkle it with a little grated lemon rind. Then add a layer of thin slices of bread and butter or margarine. Repeat the layers until the mould is about three-quarters full. The last.layer should be bread and butter, butter side down. Then pour in a pint of thick custard made with custard powder. Let it soak for two hours. Then steam for one and a half hours. Any kind of marmalade may be used, but tangerine is particularly good for this. Boiled Lemon Pudding 4 ozs breadcrumbs; 1 oz flour; l oz suet; 2 ozs sugar; 1 egg; lemon juice and rind; milk. Mix together the crumbs, flour, suet and sugar. Add the well-beaten egg yolk, the juice of the lemon, and the finely chopped rind. Add the milk gradually until a moist but stiff mixture is formed. Turn into a floured cloth and boil for three hours. Serve .with sweet melted butter. ■ Apple Jelly 11b apples; 3 ozs castor sugar; J pint water; juice and rind 1 lemon; i oz sheet gelatine. Peel and slice apples. Put in a stewpan with sugar, water, juice and rind. Simmer till tender. Rub through a sieve. Melt the gelatine in two tablespoons of water. Strain and stir into apple. Pour into prepared mould to set.