COOKERY NOTES

Radio Record, Volume IV, Issue 24, 26 December 1930, Unnumbered Page

COOKERY NOTES

FRANK KEE

Seasonal Puddings and Miscellaneous Recipes

i Excellent Plum Padding ngredients: 3. cups of flour, 1 cup of dried: breadcrumbs, 1 large cup sugar, 2 large cups grated suet, 14 cups raisins, 14 eups sultanas and 14 cups currants, 2 pieces lemon peel, spice to taste, and, if liked, a few drops of essence of lemon and pinch of salt; 2 tablespoonsful of treacle, 2 teaspoonsful carbonate of soda dissolved in milk, Method: Mix fairly moist with milk and either boil or steam; this quantity requires over. two hours even when. divided into two puddings. This proportion of flour, crumbs, sugar and suet is a rood foundation for any dark fruit pudding; then use treacle, soda and milk in proportion. af Snow Pudding. \ Method: Arrange nicely in a glass dish #lb, prunes washed and stoned, 1 smmall tin pineapple. chunks, a few grapes, 2 sliced banane 1 orange sliced and eut small, 2 passion fruit (squeezed), loz. sweet chopped almonds. Soak loz. gelatine in pineapple syrup, adding a little warm water if necessary. Cool and pour over fruits. Allow to set, pile on top half pint whipped cream and decorate ‘with cherries and angelica. This makes an excellent addition to Christ- mas dinner, or a party. Marmalade Pudding. Ingredients: 2 tablespoons of butter, 2 large tablespoons of brown sugar, 4 tablespoons of marmalade, 1 egg, 2 full cups of flour (breakfast), 1 teaspoon of baking powder, 1 breakfast cup Gf milk. ‘Methods Mix butter and sugar, add egg, then marmalade and milk. Lastly flour and baking powder. Steam four hours. — "aramel Pudding Method: Cut 4$lb. stale bread into dice and put into basin with lb. currants, 20z. peel, cut small, and half of jib. sugar. Burn the other half of the sugar in a saucepan, pour 14 pints of milk over it, and stir till it boils again, then pour over 2 beaten eggs. Pour this over the pudding -bowl and stir. Boil two hours, and

serve with custard sauce, made as follows :- Custard Sauce: 1 egg, $0z. sugar, 4 pint milk, essence vanilla. Put milk and sugar into stewpan, beat egg, and when milk boils take pan off fire and pour egg in and beat well. Flavour with vanilla and cook till it thickens, but do not let it boil or the egg will curdle. . Pudding. Ingredients: 20z, butter, 20z. sugar, 2toz. flour, 1 teaspoon powdered chocolate, 1 egg, + teaspoon baking

oe rt iis powder, little milk, essence of vanilla. Method: Cream the butter and sugar, add the egg, flavouring, flour and baking powder and milk. Divide the mixture into three parts. Place. onethird into a greased pudding basin. Colour half of the remainder with a few drops of cochin--1 and pour on top of the first portion. Then add the chocolate to the remaining portion and add to the others. Steam for one hour. Turn out and serve with custard powder sauce. Coronation Pudding. Ingredients: 40z. butter, 31b. flour, 8 tablespoons coffee essence, 3oz.. currants, 20z. almonds, 4oz. sugar, 1 teaspoon baking powder, 2 eggs, 4 teaspoon vanilla essence, little ‘milk if necessary. , Method: Beat butter and sugar to a eream, mix in coffee essence, beat eggs, add by degrees along with flour, beat mixture well with a wooden

spoon; add eurrants and almonds blanched and chopped, a little milk if needed. Mix fruit thoroughly into pudding, add baking powder last. Grease a mould, put mixture in, twist a piece of greased paper over top, steam for tyvo hours. Serve with coffee sauce. : Coffee Sauce: 2 teacups water, 2 desertspoons coffee essence, 4 _ tablespoons sugar, $ teaspoon vanilla essence. Boil water and sugar for seven minutes, add essence and flavouring, boil 2 minutes, pour into sauce jug.

._ Apple Wells. Method: Peel as many large cooking apvles as required and core them with a corer. Bake them carefully so that they do not break. Place on a deep dish and fill in where cores were with raspberry jam. Make two packets of raspberry jelly crystals and pour round the apples. Set, then serve with little piles of whipped cream on the top of each apple. Salad Dressing A CREAM dressing for salads is simple to make, but it will not keep. Sieve and put into a basin one hardboiled yolk of an egg, one mustardspoonful of dry mustard, half a teaspoonful of salt, a quarter of a teaspoonful of pepper, and one teaspoonful of castor sugar. Mix these ingredients, then add gradually a quarter of a pint of thick cream or condensed milk, beating the while. Finally, stir in one tablespoonful of vinegar. If the condensed milk is sweetened already omit the sugar. Lemon juice may, if desired, be substituted for the: vinegar. Spotted Dick Method: Prepare some pastry and divide in two. Roll one piece out

fairly thin on an oven shelf and spread with the following mixture: Mix 4oz. butter with 4 cup sugar, add 1 egg and some currants and sultanas. About 2 tablespoons treacle, a little pepper, 2 tablespoons breadcrumbs, and 1 small tablespoon flour. Mix well. Cover | with the other piece of pastry and bake half-hour or little more. Cut in squares when cooked. Cocoanut Balls Ingredients: 1b. butter, 2 level cups flour, 1 small cup sugar, 1 cup cocoanut, 1 egg, 2 teaspoons baking-powder, 1 teaspoon vanilla. Method: Mix in the usual way, but have mixture very stiff. Form into little balls, dip in sugar and bake in moderate oven. Wagga Macaroons Ingredients: One cup sugar, whites of 2 eggs, # cup chopped almonds, pinch salt, 1 teaspoon vanilla, 2 tables spoons melted butter, { cup cocoanut, 4 cups cornflakes. Method: Beat sugar and whites of eggs very stiff, add everything but cornflakes, beat. Then, lastly, add cornflakes. Bake in a moderate oven until a nice brown.