Kelso Golf Club Bazaar

43
4
lb. rice.
1 oz. castor sugar.
1 pint milk.
CARAMEL RICE.
2 eggs.
4
lb. loaf sugar.
1 gill water.
Put the loaf sugar and water in a small saucepan, let it boil
until it turns a. golden colour like toffee. Have a plain mould or
''basin, and pour in the caramel. Put the rice and milk into a
saucepan and let it simmer very gently for about an hour, until
the rice is tender, and has absorbed the milk; beat up the eggs;
add them and the sugar to the rice; turn the mixture into the
prepared tin; put a piece
of
buttered paper over the top, and
steam for about three-quarters of an hour. Then turn the pud-
ding on to a hot dish and the caramel will run out round the dish
like sauce.—Mrs D. Kerr, 26 Belmount Place.
MERINGUELETTES.
Whisk 2 whites of eggs with a wire -whisk to a very stiff froth;
then add ? lb. castor sugar and continue -whipping until it is
thoroughly incorporated and stiff enough to stand in points and
retain its shape. Then with 2 teaspoons put the mixture in small
oval spoonfuls on foolscap or kitchen paper on a baking tin. Do
not butter the paper. There should be a good hal.f-teaspoonful
in each meringue, and they should be as even in size and shape
as possible. Bake in a moderate oven until they are firm and
will come easily from the paper. (Cover with paper to keep
them white if colouring.) When cold, carefully .scrape a little
from the under part of each; put a little whipped cream between
and serve in pairs. These. tiny meringues are smarter and more
popular than the larger meringue.—Mrs D. Kerr, 26 Belmount
Place.
MANCHESTER PUDDING.
1
2
breakfastcups breadcrumbs. 1 tablespoonful jam.
L
s
' breakfastcurs milk. few drops essence of lemon or
2 eggs. vanilla.
1 tablespoonful sugar.
Rinse pan with cold water, put in milk and brin
g
to boil.
Grease pie-dish; put breadcrumbs in basin with sugar. When
milk is boiling pour over breadcrumbs; place plate on top, and
soak for a. few minutes. Then beat with fork until quite .smooth;
separate yolks from whites of eggs; beat yolks a little, then add
ZD
.a few drops of the essence. Pour into pie-dish and bake in a
moderate oven till firm. When firm take from oven and spread
with jam. Beat whites stiffly; mix in a dessertspoonful castor
sugar; place roughly on top of pudding. Return to a rather slow
oven till a pale golden colour.—Miss Mackenzie, The Butts, Kelso.