WITHOUT EGGS

Wairarapa Times-Age, 11 December 1939, Page 10

WITHOUT EGGS

TRY THESE RECIPES. Eggless Pudding. Four ounces breadcrumbs, 4oz. sugar, 4oz. flour, 1 teaspoon carbonate of soda, 4oz. suet or dripping, 1 cup milk, currants, sultanas, lemon peel, 1 nutmeg and spice. Method—Put milk on stove to boil and stir in grated suet or dripping; when dissolved in milk, pour over breadcrumbs and sugar; when cool, sift in flour and carbonate of soda; also fruit. If too stiff add a little milk. Boil in cloth or steam in basin three or four hours. Serve will) cream or sweet sauce. Made With Carrots. Here is another eggless pudding which is so delicious that one wonders just why we use so many eggs. It may suit many readers. One pound raisins, 11b. currants, lib. sultanas, 11b. suet, 11b. flour, 1 teaspoon salt, J teaspoon carbonate of soda, 11b. carrots, lib. potatoes. 11 teaspoons mixed spice, 1 teaspoon nutmeg, jjlb. sugar, 1 pint milk. Prepare all ingredients, grating both carrot and potato, and mix all well together. Put into two or three separate basins or cloths, boil from five to six hours.

Special for Hot Weather. Here is a recipe specially designed for hot summer days. Powdered gelatine. 3 dessertspoons; chocolate, 11 squares or three tablespoons of cocoa; raisins, stoned muscarels, 1 cup: stoned dates or figs, 1 cup; currants. 1 cup: lemon pee], I lb.. shredded; nuts, .',lb., finely chopped; sugar. 1 cup; milk, 11 pints: vanilla essence. 1 teaspoon, and a pinch of salt. Put chocolate or cocoa with the milk on the lire and bring to boil. Then add gelatine and stir until all is dissolved, add sugar and salt, and, alter further stirring, remove from fire. Care must be taken at this stage to prevent the mixture “catching.” A low heat is advised. When the cooling mixture shows signs of thickening add essence, fruits and nuts. Turn into mould which has been rinsed in cold water. Decorate with holly, serve with whipped cream or ice-cold custard.