RECIPES.

Waikato Times, Volume 119, Issue 19900, 1 June 1936, Page 3

RECIPES.

! wave WITH APRIGOTS. ‘Aprlcot Plan. I Drain off the juice. Make half the apricots into a firm or open tart. i E ingreriients~4 nzs. flour, 1 02. but—iiei'. 1 oz. dripping, a pinch of salt. a ‘little sugar, 3 egg (beaten), water. Home apricots I ‘ Method—Matte the pastry by put-1 iing the flour, pinch of sugar and salt into a basin and rubbing in the b'uttel'l and dripping Very lightly with the tips, of the lingers Bind this to a wei'yl siit’t‘ dough with the 05;; and H “Nl9 water, roll on the pastry, line a-flour— i ed flan tin with it, brush it over withl 93:2 and leave it for 10 minutes. Put; the apricots into the pastry case, sprinkle with sugm- and bake in a hot oven on the shelf that cooks the un—der side more quickly than the top. This dish can be eaten hot or cold. i Apt-loot sauce. ! Ingredients: Juice from a tin oil apricots, 2 tablespoonfuls sugar. 1; large teaSpooni‘ul cornflour. ‘2 tablespoonruls cold water, a squeeze of lemon juice. 1 Method—Blend the oornflour with} the water until smooth. Bring the] {fruit juice nearly to boiling point, pour ; it over the cornflour, stirring all that time. add the sugar. Return to stovel and boil for 5 minutes. stirring con—i stantl)‘; arid the lemon juice and serve} Apricot Batter. ‘ This is an extremely good pudding.‘ higredienis—Apricot‘s, 4 tablespoon—t‘uls sugar. Fnr the Batten—s tablespoontuls liour. 1 lb. butter, 2 tablespoonl'uis sugar, 1 teaspooni’ul baking powder. 1 egg, it teacupful of milk. Method—Put the apricots into a piedish and sprinkle them well with 4 tablespoontul-s of sugar. then make lthe batter to cover them in this way: Cream the butter and 2 tableapo-ontuls of sugar, but do not let the mixture become oily. Add the baking pow—der and flour and make into a stiff bet—ter with the egg well beaten mixed with the milk. Spread this better over the fruit and bake for 40-60 min—utes. Have the oven not until the batter has risen well, then reduce the “Out to iluish cooking Sprinkle the top with sugar and serve very hot. Almost any fruit is good treated in this way, \\’heu uncooked fruit, such ins apples or plums, is used, give long—cr time to rook the fruit. The uprii-ot juice makes a most de—licious snuro that ‘can be used hot, with stramed sponge pudding, with ihuked c: deemed custard, or with ironst [IUCIL Hold. it can he used with Ihlancnmnge or any 'coid shape_ A ll'm'ipo for the snui-u is given above.