WHEN EGGS ARE DEAR

Wairarapa Times-Age, 25 May 1939, Page 10

WHEN EGGS ARE DEAR

PUDDINGS CAN STILL BE TEMPTING. Most puddings are expensive items when eggs are scarce. Here are some recipes for economical but attractive sweets to suit all tastes. Suffolk Suffolk pudding is a light suet pudding which will serve four people. Sift 4oz of flour, a pinch of salt, 1 teaspoon of baking powder, and 2oz of sugar into a basin. Add. 2oz of snredded suet and mjx well. Beat an egg with 3 tablespoons of milk and mix with the dry ingredients. Put 2 or 3 tablespoons of jam or syrup at the bottom of a greased basin, pour in the mixture, and steam for an hour and a-half. , . , Here is a similar pudding which, however, takes less time, as it is baked for 20 to 30 minutes. Sift 4oz of flour and 2 teaspoons of baking powder into a bowl and rub in 2oz of butter. Add 2oz of castor sugar and the grated rind of a lemon or other flavouring. Beat ' an egg and add enough milk to make a teacup altogether. Beat into the rest, and bake in a greased piedish in a fairly hot oven. Turn out and have ready some hot jam to pour on the top.

Roly-Poly Fruit roly-poly will be liked. Put ’ 7oz of self-raising flour, a pinch of salt, and 3£oz of suet into a bowl, and add enough cold water to make a stiff paste. Roll out into an oblong. Have a tin of sliced apricots drained and arrange on the dough.' Sprinkle with sugar. Roll up, fasten the edges, and wrap in greaseproof paper, greased on ■ the outside. Tie in a cloth, and steam for about two hours and a-quarter. ' Add an equal quantity of water to the pulp and some extra sugar and the juice, of half a lemon. Thicken with tablespoon of cornflour and boil up. Serve separately. Lemon Here'is a lemon pudding. Put into ; a bowl 2oz each of flour, ground rice, suet and sugar. Add the grated rind of a lemon and a teaspoon of baking powder. Mix well and stir in the juice of the lemon, a beaten egg, and enough milk to make a fairly soft mixture. Put in a buttered basin and steam for an hour and a-half. Serve with lemon sauce. Chocolate Here is an economical chocolate pudding. Put 2oz each of flour, breadcrumbs, suet, and sugar into a bowl. Add a teaspoon of baking powder and a good tablespoon of chocolate powder. Make fairly soft with a teacup of milk. Flavour with vanilla essence. Put in a greased basin and steam for two and a-half hours. Turn out and serve with chocolateflavoured custard. Walnut For baked walnut pudding sift 4oz of self-raising flour, a pinch of salt, and 2oz of fine white breadcrumbs into a bowl. Add 2oz of chopped walnuts. Beat an egg with 3oz of melted butter, and add 3oz of castor sugar and half a teaspoon of vanilla essence. Whisk thoroughly together, then mix with the dry ingredients. Add enough milk to make a fairly soft mixture, then put in a buttered piedish and bake in a moderate oven until just firm on top. Serve with sweet white sauce, flavoured with vanilla and cooking sherry, if available. Date This is a cheap date pudding. Chop 6oz of stoned dates. Put into a basin with 2oz of flour, a cup of breadcrumbs, half a teaspoon of baking * powder, and 2oz of sugar. Beat an egg with a cup of milk and pour on to the dry ingredients. Mix well, then pour into a greased basin and steam for two hours. Golden Syrup Pudding Grease piedish and' place on bottom a scone mixture which should be worked partly up the sides, making a cup-shaped depression. Pour into middle 1 cup golden syrup and I cup hot water. Put in oven and bake 20 minutes to half an hour. By that time the scone mixture will have coms pletely covered the syrup and water. Apples-de-luxe Apples are most appetising and their 1 food value greatly increased done this £ way;