Cookery Corner

Radio Record, Volume II, Issue 13, 23 November 1928, Page 12

Cookery Corner

Good Boiled Puddings

iii great aim in boiled puddings should be to consider the digestibility, wholesomeness, and attractiveness of the sweet to be served; also to consider what other food the boiled pudding is to follow, and-a very important factor-what is to follow after the boiled pudding. For example, if it is soft or jammy, that would leave the mouth in a very unclean condition and tend to encourage decay of the -teeth, so it should be a rule to have some cleansing food to finish with -e.g., fruit, salad, or a little bit of stale bread cut in very thin slices and baked in a slow oven. Above all, remember that if you are not leading an active life you should avoid puddings, or indulge in them only occasionally. They are very useful for children, supplying so much in the way of nourishment, and are an appetising way of giving them fat. It is also good to remember that it is unwise to indulge in violent exertion, such as games, for half an hour to an hour after a meal with a pudding. Suet Pudding. Wialf a pound of flour, 20z. breadcrumbs, 8o0z. snet or margarine, 4 teaspoonful baking powder, pinch of salt, cold water to mix, Rub margarine into dry ingredients, or, if suet is used, grate it finely and mix it with the dry ingredients. Add the water gradually, mixing with a knife till a stiff paste is formed. Inead lightly with the hand for a minute. Shape into a roll, wrap in a pudding cloth, which must first have been scalded with boiling water and wrung fairly dry, then well dredged with flour. Place the roll on the floured side. Roll up and tie each end with string. Put into boiling water and boil 24 hours if suet used; 14 to 2 hours if margarine used. Variations. This pudding may be varied by the addition of ilb. of any kind of dried fruit or $lb. of chopped dates; or the

mixture can be rolled out and jam spread on it, or chopped apples ($lb.), mixed with 2o0z. currants, 1 tablespoonful of sugar, 2 tablespoonfuls of breadcrumbs, and a little grated nutmeg.

Caramel Pudding. om. Here now is a favourite caramel pudding :-4lb. rice, 1 pint milk (boiling), 3 tablespoonfuls sugar, 2 eggs, 1 tablespoonful water, flavouring (Vvanilla, lemon, etc.), Add the rice and flavouring to the boiling milk; simmer 20 minutes. Stir in the beaten eggs, then take the mixture off the fire. Now put the sugar into a saucepan with the water. Boil till it turns brown-this must be watched carefully. Pour this into a warm, greased basin, coating the sides and bottom with the sugar, Quickly fill the basin with the rice mixture. Cover with greased paper. Put into a saucepan of boiling water with the water coming halfway up the basin; keep the lid on, and let the water boil slowly for 30 to 40. minutes. This pudding is sufficient for four to five persons.

Christmas Pudding. Here is a cheap Christmas pudding: lb. flour, $1b. brown sugar, 4lb. suet or 802%. butter, 1 tablespoonful black treacle (warm), + of a grated nutmeg, _ 1lb. dates stoned and chopped, 1 tea+" spoonful of ground ginger if desired. Mix these ingredients thoroughly well together. Put into a greased basin, cover with grease paper, and boil 3 hours. Note that no egg or milk is needed.-‘The Radio Times."