WHAT'S FOR "AFTERS"?

New Zealand Listener, Volume 19, Issue 473, 16 July 1948, Page 26

WHAT'S FOR "AFTERS"?

ni HAT pudding shall I make?" is almost a daily question, especially in the winter, and when the main dish has been a fixed-up "leftover" or something not so very substantial, the young folks, \especially, crave a nice "sweet" and with a raw ripe apple afterwards they feel really satisfied, Barley Pudding Baked rice used to be a mother’s great stand-by-baked slowly in plenty of milk, with or without an egg or two beaten in when the rice was cooked soft. Pearl barley, too, can be used in exactly this way-rice being scarce. Wash 2 or 3 tablespoons thoroughly, cover with water, and soak it overnight. Boil it soft in the same water, if you have not much milk, then strain, put it into buttered pie-dish, add a pint of milk with 2 beaten eggs mixed in, a little sugar, and a handful of raisins or sultanas (or you may leave out the eggs, if really necessary)-sprinkle with nutmeg and bake slowly so that the custard does not boil. It is a good idea for young cooks always to bake a custard standing in an outer tin-dish of water. It cooks evenly and sets nicely without boiling and going watery. Barley pudding may be made without boiling in water first, just put it in a very slow oven with plenty of milk and a little sugar. Country folk who have the oven going all day do it this way, It takes a long time. Add the sultanas, if desired, when nearly done, and a knob of butter. Eggs if a custard is desired -and if you have them! Pumpkin Pie The filling is made first and allowed to cool. Then it is put into the unbaked pastry-shell (in a pie-plate or shallow’ casserole), and filling and pastry are baked together. Filling: Have 112 cups of hot cooked pumpkin pressed through a wire sieve and very smooth. Put it into a bowl with 14% cups milk, % cup light brown sugar, 2 eggs, 2 tablespoons melted: butter, 1 teaspoon each of powdered cinnamon and ginger, 2 teaspoon powdered cloves, 2 teaspoon salt. Beat all with a rotary beater till smooth, and allow to cool. Line the dish with rich pastry, making sure there are no cracks or openings, pour in the cold filling and bake like any custard-pie-preheated hot oven (450 degrees or regulo 8) to start, for 10 minutes, then turn down to 325 degrees or reguly 4 and bake till cooked and golden. Test by putting small silver knife ‘into cus-tard-centre. If knife comes out clean, the pie is done. ~ Fiji Pudding This is a real old-fashioned family favourite. Soak 4 tablespoons sago in 1 cup of milk for 2 hours, 1 heaped cup breadcrumbs, 1 level cup raisins, 1 level cup sugar, 20z, butter; little lemon peel,

1 small teaspoon baking soda dissolved in 1 tablespoon milk. Mix all together and steam for about 24 hours. Fig, Date and Apple Pudding Two ounces grated apple; lb. chopped dates; lb. chopped figs; lb. shredded suet; 60z. breadcrumbs; %lb. flour, well sifted; 30z. brown sugar; 1 large egg; 1 tablespoon treacle; 2oz, t Seeeetnemstet —

lemon peel; 1 grated carrot; 2 teaspoon baking soda; pinch of baking powder; pinch of salt. Mix all dry ingredients, add egg last, place in greased basin, cover with buttered paper and steam 3 hours. Banana Pastry Six ounces of flour; 310z. butter or substitute; 4% teaspoon baking powder, pinch) salt; loz. castor sugar; 1 mashed banana, very small egg yolk: Rub in butter, work in banana, and mix to pliable dough with egg yolk. Very nice for open tarts.