Savoury Pudding
- 2 cups flour
- 1 cup Shreddo (suet or vegetable shortening)
- salt and pepper
- 1 small chopped onion
- 1 tablespoon chopped parsley and sage
- 1 tablespoon grated cheese
- 1 small teaspoon Baking Powder
Lie in a cloth and boil 1 hour. (Very nice served with roast beef)
Tapioca Pineapple
Soak 3/4 cup of tapioca all night; drain off water.
Add 1 tin pineapple and syrup, juice of 1 lemon & 1 cup sugar.
Steam until clear, about 2 hours.
Whip up whites of 2 eggs and add to mixture while still hot.
Nothing Pudding
- 1 cup flour
- 1 cup fruit
- 1/4 cup sugar
- 1 teaspoon spice
- 1 teaspoon soda in 1 cup boiling water
- 1 dessertspoon butter
Mix well, tie in cloth and boil 2 hours. (Very wet mixture)
Champagne
Put cold tea, crystals, muscatels, lemon juice into wooden keg or big container. Leave for 3 weeks, skimming daily. Then add isinglass and leave for 2 more days.
Strain and bottle. Do not fill too full & tie corks down. Leave 1 month before using.
Ginger Beer (2)
- 1 Tablespoon ground ginger
- 3/4 cup sugar
- 1/2 sliced lemon
Stand three days, then strain off beer.
Then add
- 1 teaspoon ginger
- 3/4 cup sugar
- 1/2 sliced lemon
Then drain off every day.
Ginger Beer (1)
- 2lbs sugar
- 2 gallons water
- 4 lemons
- 1 Tablespoon ground ginger
- 1 packet raisins
Mix ginger to a smooth paste. Bring all to the boil, let stand in a warm place for 3 days.
Strain and bottle, ready in a week
Ginger Cake
Original Recipe:
- 1/4 lb butter
- 2 breakfast cups flour
- 1 small cup milk
- 1 breakfast cup sugar
- 1 dessertspoon ginger
- 3 eggs
- 1 teaspoon spice
- 2 teaspoons Baking Soda
- 2 tablespoons golden syrup
Cream butter and sugar, add eggs well beaten. Dissolve soda in 1 T boiling water.
Note: presumably you add the dry ingredients and bake it at this point!
Apricot Mushrooms
Original Recipe:
- 1 small tin apricots
- 1 pint packet greengage jelly
- 3 bananas
- A little whipped cream
Make the jelly in the usual way and put into a large shallow bowl to set,
Cut the bananas into halves and stand upright at regular intervals in the jelly.
Drain the apricots from the syrup and place one apricot on each banana to form a mushroom.
Then put a little whipped cream on each mushroom to cover it and serve.
Okay, I was working from memory here, and I only had the one banana. I had to use lime jelly instead of Greengage (though it seems to be available in South Africa, it has fallen out of favour here)
It seemed to me that putting one apricot half atop a half banana would look kind of wrong (though it would have probably been easier to balance the apricots on top that way.. slipperly little blighters)
And I was supposed to have spread cream over my mushroom tops, but I like my dots of whipped cream better anyway.
It tasted good. Pretty much as you would expect from the ingredients, like fruit salad, jelly and cream. Trifle-ish overtones; I think I’ll have to find a trifle recipe in here somewhere.
Rosy Rice
Original recipe:
- 1 packet red jelly* crystals
- 2 tablespoons sugar
- 1/2 cup rice
Cook rice in water, turn into colander, rinse well under the tap and drain.
Make the jelly and pour over the rice in a glass dish and set.
*Jello
Before…
Well, this looks like it will taste like jelly with rice set in it. Not sure what the sugar is for, but I put it in with the jelly crystals anyway to make up for the ones I ate. I didn’t have red jelly crystals; we must make do with purple ones.
After…
Um… I have problems with this. I think I have cognitive dissonance when it comes to having to chew jelly. It’s a bit like if you ate some rice and then some jelly and had the whole mess rebound on you.
Maybe there’s a generation gap in attitudes when it comes to food set in gelatine.
