BY SPECIAL REQUEST

New Zealand Listener, Volume 7, Issue 177, 13 November 1942, Page 13

BY SPECIAL REQUEST

HE "special request pile" of my Mail Bag soon reaches mountain size, so that our page must periodically be devoted to these. Easy Steamed Pudding This is economical both in cost and in labour, for it is mixed and cooked in the same basin. The prepared fruit is put into the greased basin, the butter and sugar added, and boiling water, containing soda, poured over. Mix this up,

then sift in the flour and rising. Cover with butter paper, but do not tie down. Steam the pudding for 142 to 2 hours. The ingredients are: 1% cup chopped dates; 42 cup chopped sultanas, or peel, or anything liked; 12 cup boiling water in which is dissolved 1 teaspoon soda; 1 tablespoon butter; 1 tablespoon sugar; and 1 cup flour sifted with 1 teaspoon baking powder. Butterscotch Sponge Pudding This is really delightful and will be very popular now that summer is coming. Three teaspoons of gelatine; 2 tablespoons of butter; 134 cups of hot milk; a pinch of salt; % cup hot water; 1 cup brown sugar; 3 eggs; a few drops of vanilla, almond, ratafia, or caramel essence. Cream the butter and sugar to a thick paste, and pour the hot milk over. Mix, and then pour all_on to the beaten egg yolks. Heat slowly. till it is smooth like custard, but DO NOT BOIL, Leave till ‘cold, then add the gelatine, which has been dissolved in the hot water, and add the essence. Beat the egg whites stiff

with a pinch of salt, and whisk in. When it is beginning to set, pour it into a wetted mould. Dutch Roast (An economical dinner) Put in a basin a thick slice of bread, without crust, and pour over 1 breakfast cup of hot milk. Cover with a plate, and leave to soak for half an hour. Whisk till quite free from lumps, then add IIb. mince, and mix all well together. Season with plenty of salt, a little pepper and powdered herbs. Beat 1 egg and mix in, turn the mixture into a shallow roasting tin, and form it into an oblong shape. Pour round this 1 cup of gravy or stock. Bake 1 hour, moderate oven. A few onions may be put in thesdish to cook, if liked. This may be eaten hot or cold. Spotted Sauce This is one of the recipes from the English Ministry of Food. It is very good with fish, or as a change from cheese sauce with cauliflower. It can be transformed into a salad dressing, by adding a little vinegar, or rhubarb juice. Make an ordinary white sauce, with milk and vegetable water. Melt the butter, stir in the flour and seasoning, and gradually stir in the milk or vegetable water, and cook till thickened. Wash some young fresh radishes, but don’t cut off the green tops. Slice the radishes finely, chop the green leaves, and add all to the sauce. Heat through and serve. This is also very nice with boiled mutton Coffee Creams These are always popular. One heaped cup flour (some could be wholemeal), 1

egg, 1 tablespoon coffee essence, 1 tea: spoon baking powder, 20z. butter, 1% cup sugar, ¥2 teaspoon vanilla. Cream the butter and sugar, add the coffee essence, the vanilla, and the beaten egg. Now sift in the flour and baking powder. Roll out, divide into two pieces. Spread one half with raspberry jam, and place the other half on top. Bake in a medium oven about 15 minutes. When cold, ice with coffee icing, and cut into biscuits. Sunset Cake Three eggs, %4lb. butter, S8oz. flour, flavouring essence to taste, 30z. sugar, 4 tablespoons milk, 112 teaspoons baking powder, 2 tablespoons red jelly crystals. Cream the butter and sugar add the beaten eggs a little at a time. Add a little flour if it begins to curdle. Add the milk, and more flour, finally sieve-in the rest of the flour with the baking powder. Last of all, stir in the red jelly crystals. Bake in a square tin about half an hour. It may be iced, and sprinkled with more red jelly crystals. It comes out with a pretty flecky effect, and may also be cooked in small paper cases. —