RECIPES

Gisborne Times, Volume XXVI, Issue 2151, 28 March 1908, Page 1 (Supplement)

RECIPES

Invalid’s Pudding.—A gill of now milk, one egg, one teaspoonful of arrowroot, one tablespoonfid eaoli of castor sugar and brandy, -a pinch of salt. Mix the arrow-root with a- little of the cold milk, boil the rest, aiul pour over the arrowroot, stirring all the time; then add sugar, salt-, and brandy, and let it cool. Separate the white from the yolk of the egg. add the yolk to the mixture, wlnsk the white to a. stiff froth, stir into the pudding. Turn into a buttered piedisli, and bake in a moderato even twenty minutes.

Dried Fruit Cake.—Required : One pound of dried peaches, half a pound of almonds, five eggs, liajf a teaspoonful of cloves, one teaspoonful of ginger ono pound of prunes, half a pound (one cup) of butter, juice and rind of two oranges, ono teaspoonful of cinnamon, three-quarters of a pound of pastry flour. "Wash the fruit, cover it with water, and allow it to soak over night; drain perfectly dry. Remove the stones from tlie prunes; cut the peaches into strips; wash and dry tlie lints Beat the butter to a cream, add the sugar, the eggs beaten- without separating, then all the spices, tho orange rind and juice, and lastly the flour, and stir it in at the last moment; pour into a round cake tin that has been lined with greased paper. Bake in a moderate oven for three hours.