1938-03-04 — Page 2

STEAMED

PUDDINGS

Mrs. Bardell's

Recipes

TOW is the season for them, to It's not surprising that I have

N

I

had a big number of requesta for steamed pudding recipes. have been making a selection from my favourites-the ones which have to meet the demands for second helpings.

Once the pudding is made and In the stennier, there la nothing to won y about except replenishing the pan of water with boiling water.

First, a few hints on making ard cooking steamed puddings.

Grease the pudding basin either wha nicited lard, or other shortenfor. Grease a plece of parchment paper large enough to twist round the basin,

Almost fill the bottom pan with bolt- ing water with a steamer on the top. If you have not a stramer, put the bailbig witter into a pan large enough to stand a basin in, then pour in soul- clent boiling water to reach half-way up the basin,

"Fill the basin with the raksture three- quarters full, The water should ball quickly during the couking period.

To dish the pudding, if the basin from the saucepan and allow it ta stand for two minutes, then remove llie 'paper, kuosen the top of the puddin

with a knife, then shake carefully to free it from the basin.

Place the warmed dish over the top of the basin and turn the latter upside down very quickly.

Sweet White Sance

To serve with the puddings. Ingredients: 3oz. flour, Joz, buller, pit milk, n pinch of sali.

Melt the butter, add the flour and salt, and stir quickly with a wooden spool. Cook for about one minute. Remove the pan from the heat, add a little milk, and stir well, heat up and add the remaining milk. Bimmer for kix minutes then add sugar and flavour:

ing to taste.

Lemon Pudding

There is never any of this left to heat up for my family.

Ingredients: 3oz. flour, 3oz. bread- crumbs, a pinch of salt, 2oz. shredded suct, 203. granulated sugar, à teaspoon+ ful of baking powder if plain flour is used, one egg, one lemon, a little milk to mix.

Bleve the four, salt and baking pɔw. der together. add breadcrumbs, shredded auet and grated lemon rind, “Juice and sugar

Mix to a stir batter with the beaten egg and milk.

Pour into the basin, cover with a piece of grease-proof paper and steam for 1 hours.

From Australia

A very fruity pudding, substantial but not heavy.

Ingredients: 3oz. flour, 3 oz. bread- crumbs, 2oz. ench of currants, raisins, sultanas. 1oz. peel, Leaspoonful of mixed spice, teaspoonful of baking powder. 3oz. sugar, the grated rind of tall a lemon. 1 egg, a little milk.

Sieve Bour. nalt, spice and baking powder. Add breadcrumbs, the suct

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SWEET AND SAVOURY

Fruits, chocolate and spices to flavour the pudding..

the prepared fruits, sugar and grated Jeon rind. Mix well, add the beaten egg and sufficient milk to form a stif batter. Put the mixture into a greased lesta, cover and steam for 2 hours.

Turn out and serve with a sweet white sauce.

Banana Pudding

You will like this unusual banana recipe.

Ingredients: 2oz Stork margarine, doz. sugar, 4oz. flour, a little milk. Two b.nans, we cgg.

Cream together the margarine and sugar, add the beaten egg and the flour, and beat until smooth. Add two sliced unanus and a little milk f necessary. Pour into a greased mould and steam for one hour.

Bervé with custard with a sliced banana added.

Raspberry

Light, deilefous for an invalid. Ingredients: -pint milk, joz. butter. breakfast cupful of breadcrumba, 2 eggs, the grated rind of half a lemon, * 2oz. sugar, three tablespoonfuls of raspberry or apricot jam. Boll the

milk butter and augar, pour over the crumbs, add the egg yolks, sugar and flavouring. Pour into a grensed busin and steam for two hours.

Turn out and serve with this rasp- berry jam sauce:-Boll 1-pint water, 20. sugar and three tablespoonfuls of raspberry jam together until syrupy. add a few dropa of lemon juice and; serve in a hot sauce boat

Fig Sponge

There's health in this fruit pudding mnde with Öga and golden syrup.

Ingredients: 1b._golden syrup, įlb. chopped Aga, ib. dour, 1b, shredded

Are You a Copy

or an Original?

RUSINESS women and shop girls

were leaving their work for the midday brenk, the majority pleasing enough to look at, but monotonous in their-make-up, and conventional in the style of their dress.

In these days, with a beauty par- lour round every other corner, and inexpensive coples of model gar- ments turned out by the million, with the latest mode showing on screen and stage, it is almost too easy for the average woman

altoin to beauty of a kind. But the beauty that arrests by its very individuality requires more than imitative power; it has brains behind it.

As I watched the women pass one altracted my attention.

Her dress was unremarkable except for its simplicity and perfection of 11 seemed to me the keynote of eut. lier attraction was simplicity, the simplicity that embodies perfect taste.

Here was complete harmony of colour, cautious choosing of every accessory, discreet use of make-up. Careful attention had been paid to the minutest detail: above the trim heels of her well-polished shoes the seams of her stockings rose straightly. Nothing slip-shod here! Her Im- noculate gloves and well-groomed hend defed adverse criticism.

-by Request

suct, i-pint milk, -teaspoonful of bi- carbonate of soda.

Mix well together the syrup, figa, flour and shredded suet, dissolve the soda in the milk and add fast.

Pour into a greased mould and steam for three hours, then serve with cus-

tard or golden syrup.

If you tine loose figs instead of box figs be sure to cut out the hard stalk.

Treacle Duff

All children love treacle pudding. Ingredients: Goz. four, Goz. bread- crumbs, 4oz. chopped suct, doz. trencie er golden syrup, Jogg. 4-teaspoonful of ground ginger. teaspoonful of bi- carbonate of soda, a Itilo milk.

Mix the dry ingredients together, add the melted treacle and beaten eES. Mix the blcarbonate of soda with n little warm milk and add to the mix ture. Pour into a well greased mould and stent for 2) hours.

Dutch Apple

Try this recipe—It's so good. ' Ingredients: 1b, apples, 2 ounces currants, ounces peel, 3 or 4 ounces sugar, teaspoonful mixed spice, grated rind of lemon er orange, juice of } lemon, 10 ounces finky pastry, (This is enough for eight people.) Peel, coro and chop or slice the apples, pre-

-

pare the currants and chop the peel finely.

Mix all the ingredients together, divide the pastry in half, roll out one portion to a square, put on a layer of the mixture. Cover with the other portion of pastry, fold over the edgen, brush over with water, sprinkle with caster sugar, and bake in a hot oven from half to three-quarters of an hour, until golden brown.

Cut Into neat scellors and serve elther hot or cold.

Hot custard is good served with this, or, of course, whipped cream

Liver and Kidney

Try this saveury pudding. The men folk will like it.

Ingredients: jib. ox kidney. 2 oz. bacen, pint water or stock, b, calf's Jiver, 3 oz. dripping. 1oz. flour.

For the pastry use Boz. Bour, 1oz. breadcrumbs, sust, water, salt and pep-

per.

Cut the bacon small and try it in the dripping. Cut up the liver and kidney into small square pieces. Sea- son with salt and pepper, fry lightly.

Add the bacon, flour, stock, meat ex- tract, or water.

Make n suct crust, line a basin with It, put the liver and kidney mixture. cover with parte and stcom for 13 to 2 hours,

Pease Pudding

Served with pork, it makes n savoury winter diy dinner.

Bell the pork with a currat, onions, turnip and peppercorns till cooked.

Wash a pint of peas in cold water, then allow them to soak for twenty- four hours. Tie them loosely in a cloth and put into cold water. Simmer gently for two hours.

A pinch of bicarbonate of sodn should be added to the water.

When the peas are tender, strain and pass througti a colander. Beason with pepper and salt, a teaspoonful of sugar. and a nut of butter.

Mix well, then add a beaten egg, pour Into a buttered basin and steam for twa hours. Turn out and serve with a good thick gravy,

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Cut this out and paste it in your cookery book

Veal Birds

THESE really look like little birds if made property. Is a popular dish with men, as it is dry and tasty. Take some thin slices of flict of veal, about 21⁄41⁄207, cach, and beat them well. Blake a forcemeat with brown breadcrimbs, chopped jat bacon, seasonings and herbs, a suspicion of grated lemon' puch, and a beaten eat, spread on the part with shall cherry and roll them up. Fasten, if necessary, with small sticks. Put in a baking thy with plenty of fat and bake in n fairly hut oven (Regulo Mark 5) for half an hour, basting frequently. Then put half slice of bacon on top of each bird, and cook for 15 minutes more. Take out the skewers and serve with plenty of watercress between them,

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Bathing Your Way to Beauty

RE you one of those people, to of a hot bath to which a tablespoon- bon been whom a bath spells water, à ful or two of ammonia large plece of soup, sponge, and a added. You will be astonished at the loofah? If so, your beauty education feeling of utter well-being which this is far from complete. For with a bath gives you. little trouble a bath can be made not

only interesting, but of definite health Camomile and Lime Flower and beauty value.

Camomile and time flower baths For an ordinary rest bath which are valuable because they help to will relax frayed nerves and bring soothe irritable nerves and to cn- back the sparkle to your eyes, use courage sleep if sleeplessness is onc your favourite bath salts and bath of your problems. Put a handful of of the camomile and the lime flowers powder. Allow yourself plenty time for the bath because that is the into a mualin bag, and toss the bag into the bath just before using. The keynote of the successful rest bath.

Towelling afterwards can be ля bag can deputise for the sponge. brisk you like, for friction is very

Have you ever tried a starch bath? important it you are to get the full benefit from your bath.

It does marvellous things to the skin, smooth. Mix What baths have you in your re-keeping it soft and pertoire? For really soothing bath half a pound of starch to a smooth She which will do pleasant things to your paste with cold water, dilute with possessed that almost incennable skin as well, use bran or oatmeal, warm water until the solution fills quality, personality, Her face was put some bran in a muslin bag and a pint jug, and add it to the bath vital; her eyes full of expression; her gaze understanding, sympathe pluce in a saucepan, bringing to the water. See that your bath is neither

So much for her appearance! there was more to it than that.

of humour.

But

A paragon? Maybe. Yet hier standard is within the reach of

boil.

too hot nor too cold.

tle; her mouth hinted at a vast sense Squeeze the bag lightly and add If there la ony tendency to the water in which it has been bolled rheumatism, pine is excellent. When to the bath, throwing in the bag, the limbs are stift and tired, a pine Use this twice a week and you will, bath will refresh them marvellously. beneßt.

sive a feeling of renewed If you feel limp as a rag at the end strength to the body.

all if we but grasp the all-important fact that beauty, the, beauty that will not desert us with the passing of years, depends not only on a chred- for body and well-chosen clothes but rather on individuality developed and cultivated along the right lines. After all, our individuality is our very own, an innate part of us which ..no one con copy.

E. B.

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Cinderella

of the Office

THE Cinderella of Victor- ian times worked in a Įkitchen for a family of un- grateful brothers and sis- ters. The Cinderella of to- day, however, may work in an office like many of us. In fact, almost any office which employs' "three or more typists has its Cin- derella.

She is the girl who stays be- hind every time someone is wanted to put in an extra hour. She is expected to take on the tiresome, disagreeable tasks, and she is always, the first victim of the chronic borrower.. Borrowers, in fact, seem to turn to her instinctively.

Yet there is no need to waste much sympathy on this Cin- derella, for the unsatisfactory state of affairs is almost invari- ably her own fault.

The trouble begins because she is apparently the only member of the staff who never has an evening en- gagement. She la never in a hurry to leave the office promptly, so when one of the partners requires the services of a typist for an extra hour or the general office ask somebody to stay and help them with an un- usually large mail, Cinderella is the only typist with no excuse to make a hasty departure.

The fact that every other typist seems to have frequent engagements while she cannot boast one in six months, only tends to strengthen tho inferiority complex from which sho is already, suffering.

"NO PRIVATE LIFE”

If she thinks she is making an impression on the manager by her cager devotion to duty, she is sadly mistaken. There โย something wrong, he thinks, about a girl who appears to have no private life of her own.

He will be even less favourably impressed if he suspects that she is incapable of upholding her own rights and has allowed herself to be victimised by the others. She is obviously not fitted to hold a respon- sible position and he makes a mental note not to recommend her for pro- motion.

He may say and do nothing, for he rightly considers that his staff should be able to settle such matters umong themselves and to share out the lens disagreeable duties fairly and aquarely between them. And so they would, if it were not for the Cinderellas_wito_are_su_busy_nanking_ life hard for themselves and easy for everybody else.

DEAL FIRMLY WITH

BORROWERS

As for the queation of borrowers, you can divide the staff of any office into those from whom you can bor- row with impunity, with or without first asking their permission, and those whoso possessions you would not dare to touch. Cinderella must deal firmly with borrowers from the beginning. She must insist, politely but significantly, on getting her posscasions returned, even if they are no more than pencils and erasers or coppers for bus fares.

She must make the borrower ses that she is conferring a favour, otherwise if she lends too easily, she will find her goods and chattels mysteriously vanishing into thin air. Then when her chief rings and she keeps him waiting while she searches for a pencil. Is she going to make the excuse that "soineone borrowed it? No, of course she can't do any thing so foolish.

It is time these Cinderellas of the business world woke up and realised that their mistaken sense of self- naerlice can do no good, only a great deal of harm both to themselves and to the people whose lives they make too easy at their own expense.

Mary Bridge

IN LONDON

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