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Show I Two Excellent Recipes Cut a quantity of rhubarb Into short lengths; to each pound in weight ul-I ul-I low a quarter of a pound of dates stoned and cut into sninll pieces. For p, large pudding add to three teacup-1 teacup-1 fuls twelve ounces of flour one tea- cupful and a half or six ounces of finely chopped suet, a teaspoonful of j baking powder and a small half-tea- t spoonful of salt, and mix to a fairly stiff paste with- cold water. After lining lin-ing the basin, fill it with rhubarb and dates arranged in layers with a little sugar between, but far less than when Busing rhubarb alono, owing to the sweetness of the dates. Over the I paste cover place two or three folds I I U of greased paper and steam from two I I to two and a half hours. A basin that ffl requires this amount of paste for its I H lining will hold about two pounds of H rhubarb and half a pound of dates. Lemon Puffs, Into a small saucepan pour four tablespoonfuls of butter, add one cupful cup-ful of water, bring to boiling point, add quickly one cupful of flour, one-fourth one-fourth teaspoonful of salt and one teaspoonful of sugar; .cook and stir woll with a wooden spoon until tho mixture leaves the sides of the pan, Like from the fire, allow to cool, but not become cold, and add four eggs, beating each one thoroughly. Set away in a cool place for one hour and a half. Drop in spoonfuls on a greased baking tin, brush with beaten eggs, sprinkle with chopped nuts, and balco in a hot oven for thirty minutes. When cold spilt them open on one side and fill them with lemon filling and a spoonful of whipped and sweetened cream. |