Simple recipes

Blend the Corn Flour with a little of the milk. Beat up the eggs. Bring to the boil the remainder of the milk with the sugar and flavouring. If lemon peel, cinnamon, or bay leaf has been used, remove it now. Stir into the milk the Corn Flour mixture and_ boil for ten minutes stirring all the time. Remove from fire. After a minute or two stir in the beaten eggs; pour into a buttered dish and bake in a slow oven till a nice brown on top. Note.—All kinds of Custard Puddings must be baked in a very slow oven. A hot oven causes the mixture to boil, and curdle. The pudding then is very loose and watery. ¢ Lemon Pudding For 4 to 6 persons. Time 20 to 30 mins. 2 0z. Brown & Polson’s “‘ Patent ’’ Corn Flour. 13 pints Water. 60z. Castor Sugar. 3 Eggs. 2 small Lemons. Measure out the ingredients. Blend the Corn Flour with a little of the water, bring the remainder of the water to the boil, pour it over the blended Corn Flour, stirring vigorously till it becomes thick and smooth. Stir in 3 oz. of the sugar, the yolks of the eggs, and the grated rind and juice of the lemons. Pour into a pie dish and place in a moderate oven until it begins to bubble up. Whisk the whites of the eggs to a stiff snow and add to them 3 oz. of the sugar. Spread this over the pudding and replace in the oven until it becomes a light brown. Serve at once; or it may be allowed to cool and be served asa cold pudding. Simple Baked Pudding For 4 to 6 persons. Time 1 hour. 3 0z. Brown & Polson’s “ Patent ’’ Corn Flour. 2 pints best Milk. 4 oz. Butter. 1 to 2 oz. Castor Sugar. A pinch of Salt. Mix the Corn Flour with a little of the milk to a smooth cream. Bring the rest of the milk to the boil. Stir the Corn Flour into it. Add the butter, sugar, and salt. Boil for ten minutes, stirring all the time. Bake in a very gentle oven till a nice brown on the top, or brown before the fire. Serve with sugar or jam, etc. Sultana Pudding.—After boiling ten minutes, stir in 3 or 4 oz. of sultana raisins, and bake as above. Baked Corn Flour Custard.—Before boiling the Corn Flour beat up two eggs and stirin. Boil and bake as above. Page 17 Stewed Fruit How to Stew Fruit Fresh fruit when stewed retains all its healthful and refreshing properties, and at the same time is much safer to take. There is no danger in eating unripe fruit if it be well stewed ; indeed, most fruits for stewing are the better for being a little unripe and tart. The following fruits in season are very nice when stewed : CHERRIES, RHUBARB, GREEN APRICOTS, GOOSEBERRIES, CURRANTS, RASPBERRIES, BLUEBERRIES, BLACKBERRIES, CRANBERRIES, Plums, GREENGAGES, Damsons, APPLES, CRAB-APPLES, QUINCES, PEars, PracuEs, NECTARINES, GREEN I'Ias, ORANGES. Directions for Stewing Fruit Prepare a syrup by boiling 1 lb. castor sugar and 14 pints water in a lined saucepan for quarter of an hour, removing carefully the scum as it rises. For smaller quantities of syrup, take 11 oz. sugar to | pint water, or 54 oz. sugar to 4 pint water. Put the prepared fruit in the syrup and let it simmer till tender. Remove the fruit, drain it on a sieve, and reduce the syrup by boiling briskly for a few minutes. When cold place the fruit round a Blanc-Mange in a glass dish and pour the syrup over. The fruit may also be served in a separate glass dish. RHUBARB is improved by adding a few drops of lemon juice. Rep or WHITE CurRRANTS and RASPBERRIES go very well together. PLums, GREENGAGES, Damsons.—One or two stones — may be cracked and the kernels boiled with the fruit. GREEN Fics are improved by boiling the rind of half a temon with the syrup and adding a little lemon juice to the fruit. GOOSEBERRIES for stewing should not be too ripe. GREENGAGES, PEACHES, NECTARINES.—Remove stones before stewing. Pare peaches and nectarines.