COOKERY NOTES

Radio Record, Volume IV, Issue 23, 19 December 1930, Unnumbered Page

COOKERY NOTES

Tried Recipes anette Specially recommended for the Christmas Season...

a Grape Pie. | Ingredients: Take 1 coffee , cup of grapes, 1 teacup sugar, 1 egg, a pinch salt, a desertspoonful of flour, and a teaspoonful of butter. Method: Mix butter into sugar, beat in egg, then flour and pinch salt; mix with grapés; bake between two crusts. This makes a delicious pie. Apple Dandy Jack.

Ingredients: 1 egg, 1 cup buttermilk, 1 teaspoon baking soda, pinch salt, 1 tablespoon lard, flour to thicken, apples. Method: Gover pudding dish with apples, sprinkle with sugar, then a . layer of apples, sugar and _ butter. Finish with apples, sprinkled with sugar and little dots of butter. Bake . in moderate oven half an hour. Isle of Wight Pudding. Ingredients: 1b. flour, t1b. dripping or lard, 1 cup sultanas, 4 cup golden syrup, 4+ cup milk, 4 teaspoonful baking’ powder. Method: Rub fat into flour, add baking powder, mix into stiff dough with cold water, roll into long strip. Spread . Syrup oyer and scatter fruit on this. Roll up as for roly-poly; place in greased pie-dish, pour milk over and bake in moderate oven one hour.

Ginger Pudding. Ingredients: 2 cups flour, % teaspoon cream of tartar,.1 small teaspoon soda, 4 teaspoon salt, 1 teaspoon. ground ginger, 2 tablespoons suet (or dripping), 3 tablespoons treacle, 1 small cup milk, Method: Sift flour, cream of tartar, soda, salt and ginger together, then add suet and treacle. Mix with milk. Put in greased basin, spreading greased paper over top, and steam for 23 hours.

Golden Sunshine Pudding. Method: Line a well-buttered mould with stoned dates, 1 tablespoon brown sugar and 1 tablespoon melted butter. Pour on top the following mixture: 2 eggs, their weight in butter, flour and castor sugar, 4 teaspoon baking powder, and 2 teaspoons marmalade. Beat ingredients thoroughly well together, and steam 13 hours. Serve with whipped cream or warm golden syrup. Old English Plum Pudding. Ingredients: +b. breaderumbs, 4b. currants, db. flour, half-packet spice, #lb. suet, pinch of salt, 1b. mashed potatoes, Loz. each peel and citron, $lb. boiled grated carrot, 7b. brown sugar, 1b. raisins, 2 tablespoons of treacle. Method: Chop the suet finely, also the peel, Mix all the dry ingredients

well together and bind with no other liquid than the treacle. Put into a dry cloth, unflavoured, and boil five hours. Hang up and boil two hours when required. Eeonomical, put a, rich and fine flavoured pudding, and it will keep indefinitely. Baked Plum Pudding. Ingredients: 4b. suet, 202. sugar, 2lb. flour, 1 egg, 1 teaspoon baking powder, jib. sultanas, 20z. peel, 1 cup milk. Method: Sift flour into a basin. Cut suet finely and mix in with sugar, powder, peel and sultanas. Beat up egg, add milk and mix well with other ingredients. Bake in a buttered pudding dish in a moderate oven for three-quarters of an hour.

Syrup Sponge. Ingredients: One heaped cup flour, 4 cup sugar, 1 egg, pinch salt, 1 heaped tablespoon butter, 1 heaped tablespoon baing powder and milk. Method: Cream butter and _ sugar, drop in the egg, and beat well together. Add } cup of milk, stir well. Add salt, flour and baking powder at the last. Grease pudding mould, put threequarter cup of syrup in the mould, pour the sponge in, cover with greaseproof paper and steam for 14 hours.

Fruit and Custard Pie. Method: Line a dish with good pastry and bake. Now make a filling. Take a jar of any kind of preserved fruit or a tin of sliced pineapple will do. Strain off the juice, and if less than two cups, make up with water, saving enough juice to make two tablespoons of cornflour into a paste. Put juice on to boil and when boiling stir in the two egg yolks, add one tablespoon of hot water and beat well. Then stir it into the mixture very slowly (not letting it curdle), and cook: for a few minutes. Remove from fire, add the flavouring, lemon or vanilla, and pour into the dish of pastry. Now take the halves of preserved fruit and lay them on the custard in the pie. Beat up, the egg whites to make a meringue. Drop a spoonful of bright jelly into each half fruit, then a spoonful of meringue on top, or if preferred sprinkle with cocoanut. _

Plum Pudding Cold. Ingredients: 3 dessertspoons gelae tine, 4 eup chopped dates, 4 cup chopped almonds, } cup sultanas, 4 cup raisins and figs mixed, 1 piece of lemon peel, 3 tablespoons cocoa, } cup brown sugar, 8 cups milk, vanilla, salt, spice to taste. Method: Blend cocoa in a little cold milk, then stir it into the rest of milk, and bring just to boiling point, Have all the other ingredients ready, stir ‘1 into the milk, and boil for five minutes. While it cools dissolve the gelc'‘ne in a little hot water. Stir in’> the cooled pudding, mix well, then pour into a wetted mould and allow to set. Serve with whipped eream or custard