not so palatable. Pick the nettles in gloves. Grasp them firmly, and wash
well. Put a small piece of butter or nutter with a little pounded thyme
into the saucepan with the nettles. Press well down and cook very slowly.
A very little water may be added if desired, but if the cooking is done
slowly, this will not be needed. When quite tender, dish up on a layer of
bread-crumbs, taking care to lose none of the juice. This dish somewhat
resembles spinach, which should be cooked in the same fashion, but without
the butter and thyme.
16. ONIONS.
If onions are peeled in the open air they will not affect the eyes. Only
the Spanish onions are pleasant as a vegetable. The English onion is too
strong for most people.
Steam medium-sized onions from 45 mins. to 1 hour. Serve with white sauce,
flavoured with a very little mace or nutmeg, if liked. For baked onions,
first steam for 30 minutes and then bake for 30 minutes. Put nutter or
butter on each onion. Cook until brown. Onions for frying should be sliced
and floured. Fry for 5 or 6 minutes in very little fat. This is best done
in a covered stew-pan. Drain on kitchen paper.
17. PARSNIPS.
Steam. Cold steamed parsnips are nice fried. Sprinkle with chopped
parsley, and serve.
18. POTATOES.
Scrub well and steam, either with or without peeling. If peeled, this
should be done very thinly, as the greater part of the valuable potash
salts lie just under the skin.
BAKED.--Moderate-sized potatoes take from 45 to 60 minutes. If peeled
before baking, cut in halves and put on a greased tin with a little
nut-fat or butter on each.
CHIPS.--Cut into long chips and try in deep oil or fat. A frying-basket
and stew-pan are the most convenient utensils, but they take a great deal
of fat. A frying-pan and egg-slice will answer the same purpose for small
quantities.
Success depends upon getting the fat the right temperature. It must be
remembered that fat and oil do not bubble when they boil. They bubble just
before boiling. As soon as they become quite still they boil. A very faint
blue smoke now arises. When the fat actually smokes, it is burning and
spoilt.
If the chips are put in wet, or before the fat boils, they will be sodden
and spoilt. A tiny piece of bread may be first put in to test. If this
"fizzles" well, the fat is ready.
When the chips are golden brown, lift them out with a slice and lay them
on paper to drain. Then put in vegetable dish and serve quickly. They are
spoilt if allowed to cool.
MASHED.--Old potatoes are best mashed after steaming. They should be well
beaten with a fork, and a little butter and milk, or nut-butter added.
SAUTÉ.--Take cold steamed potatoes and cut into slices. Melt a small
piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle
with chopped parsley. Shake over fire until brown.
TO USE COLD POTATOES.--Chop in small pieces. Melt a very little fat in a
pan. Put in potatoes, and as they get warm mash with a fork, and press
down hard on the pan. Do not stir. At the end of 20 minutes the under side
should be brown. Turn out in a roll and serve.
19. BUBBLE AND SQUEAK.
Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a
frying-pan with a little butter or fat.
20. RADISHES.
These are generally eaten raw, but are nice steamed.
21. SEA KALE.
Steam, and serve with white sauce.
22. SCARLET RUNNERS AND FRENCH BEANS.
String, slice thinly, and steam.
23. SPINACH.
See Nettles.
24. SWEDES.
These are delicious steamed and mashed with butter.
25. TOMATOES.
These are generally grilled, fried or baked. To fry, cut in slices and
flour. Use only just enough fat. Bake with or without fat. Medium-sized
tomatoes take about 30 mins.
STUFFED.--Cut a slice off the top like a lid. Scoop out the pulp and mix
to a stiff paste with bread-crumbs, a little finely-chopped onion, and a
pinch of savoury herbs. Fill tomatoes with the mixture, put on the lids,
and bake in a tin with a little water at the bottom.
26. TURNIP.
Steam and serve plain, or mash with butter.
27. VEGETABLE MARROW.
Steam without peeling if they are very young. Otherwise, peel.
VII.--GRAVIES AND SAUCES.
1. BROWN GRAVY.
Fry a chopped onion in a very little nutter until a dark brown. (Do not
burn, or the flavour of the gravy will be spoilt.) Drain off the fat and
add 1/2 pint water. Boil until the water is brown. Strain. Return to
saucepan and add flavouring to taste. A teaspoon of lemon juice and a
tomato, skinned and cooked to pulp, are good additions. Or any vegetable
stock may be used instead of the water.
THICK.--If thick gravy be desired, mix a dessertspoonful wholemeal flour
with a little cold water. Add the boiling stock to this. Return to
saucepan and boil for 3 minutes. Add a small piece of butter just before
serving.
_Another method_.--Add a little "browning" (see recipe) to any vegetable
stock. Thicken.
2. EGG SAUCE.
Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop
finely, and add to the sauce.
3. PARSLEY SAUCE.
Make a white sauce (see recipe). But if the use of milk be objected to,
make the sauce of water and wholemeal flour. Allow 1 tablespoon
finely-chopped parsley to each 1/2 pint of sauce. Add to the sauce, and
boil up. Add a small piece of butter or nut-butter just before serving.
4. SWEET LEMON SAUCE.
2 ozs. lump sugar, 1 large lemon.
Rub the lemon rind well with the sugar. Put the sugar into a saucepan with
as much water as it will just absorb. Boil to a clear syrup. Add the lemon
juice. Make hot, but do not boil.
5. TOMATO SAUCE.
Pour boiling water on the tomatoes, allow to stand for 1 minute, after
which the skins may be easily removed. Break the tomatoes (do not cut) and
put into a closely-covered saucepan. Put on one side of the range, or an
asbestos mat over a very low gas ring, and allow to cook slowly to pulp.
Serve.
This simple recipe makes the most delicious sauce for those who appreciate
the undiluted flavour of the tomato. But a good sauce may be made by
allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up
and thickening with wholemeal flour. A little butter may be added just
before serving.
6. WHITE SAUCE.
Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour
with a very little cold water in a basin. Pour the boiling milk into this,
stirring all the time. Return to saucepan and boil 5 minutes. Add a small
piece of butter just before serving.
7. BROWNING, FOR GRAVIES AND SAUCES.
Put 2 ozs. lump sugar in saucepan with as much water as it will just
absorb. Boil to a clear syrup, and then simmer very gently, stirring all
the time, until it is a very dark brown, almost black. It must not burn or
the flavour will be spoilt. Then add a pint of water, boil for a few
minutes. Put into a tightly-corked bottle and use as required.
VIII.--EGG COOKERY.
Many vegetarians discard the use of eggs and milk for principle's sake,
but the majority still find them necessary as a half-way house. But no
eggs at all are infinitely to be preferred to any but real new-laid eggs.
The commercial "cooking-egg" is an unwholesome abomination.
1. BOILED EGGS FOR INVALIDS.
Put the egg on in cold water. As soon as it boils take the saucepan off
the fire and stand on one side for 5 minutes. At the end of this time the
egg will be found to be very lightly, but thoroughly, cooked.
2. BUTTERED EGGS.
3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.
Beat up the eggs and add the milk. Melt the butter in a small stew-pan.
When hot, pour in the eggs and stir until they begin to set. Have ready
some buttered toast. Pile on eggs and serve.
3. EGG ON TOMATO.
1 egg, 2 medium tomatoes, butter.
Skin the tomatoes. Break into halves and put them, with a very small piece
of butter, into a small stew-pan. Close tightly, and cook slowly until
reduced to a pulp. Break the egg into a cup and slide gently on to the
tomato. Put on the stew-pan lid. The egg will poach in the steam arising
from the tomato.
4. DEVILLED EGGS.
Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the
yolks. Well mash yolks with a very little fresh butter, melted, and curry
powder to taste. Stuff the whites with the mixture, join halves together,
and arrange in a dish of watercress.
5. SCRAMBLED EGG AND TOMATO.
Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the
egg and stir it in to the hot tomato. Cook until just beginning to set.
6. OMELET, PLAIN.
Whisk the egg or eggs lightly to a froth. Put enough butter in the
frying-pan to just cover when melted. When this is hot, pour the eggs into
it, and stir gently with a wooden spoon until it begins to set. Fold over
and serve.
7. SAVOURY OMELET.
2 eggs, 2 tablespoons milk, 1/2 teaspoon finely-chopped parsley or mixed
herbs, 1/2 a very small onion (finely minced), 1 teaspoon fresh butter.
Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the
milk and parsley, and pour into the hot pan. Stir quickly to prevent
sticking. As soon as it sets, fold over and serve.
8. SWEET OMELET.
Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon
castor sugar for the onion and parsley. When set, put warm jam in the
middle. Fold over and serve.
9. SOUFFLÉ OMELET.
2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2
lemon, butter.
Separate the yolks from the whites of the eggs. Beat the yolks and add
sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with
the yolks. Pour into hot buttered pan. Fold over and serve when set. Put
jam in middle or not, as preferred.
IX.--PASTRY, SWEET PUDDINGS, &c.
1. PASTRY.
Pastry should usually be made with a very fine wholemeal flour, such as
the "Nu-Era." There are times, however, when concessions to guests, etc.,
demand the use of white flour. In such an event, use a good brand of
household flour. The more refined the kind, the less nutriment it
contains. Never add baking-powders of any kind.
The secret of making good pastry lies in lightly mixing with a cool hand.
If a spoon must be used, let it be a wooden one. Roll in one direction
only, away from the person. If you must give a backward roll, let it be
only once. Above all, roll lightly and little. The quicker the pastry is
made the better.
2. PUFF PASTE.
1/2 lb. fresh-butter or 6 ozs. Mapleton's nutter, 1 yolk of egg or 1
teaspoon lemon juice, 1/2 lb. flour.
If butter is used, wrap it in a clean cloth and squeeze well to get rid of
water. Beat the yolk of egg slightly. Put the flour on the paste board in
a heap. Make a hole in the centre and put in the yolk of egg or lemon
juice, and about 1 tablespoon of water. The amount of water will vary
slightly according to the kind of flour, and less will be required if egg
is used instead of lemon juice, but add enough to make a rather stiff
paste. Mix lightly with the fingers and knead until the paste is nice and
workable. But do it quickly!
Next, roll out the paste to about 1/4 inch thickness. Put all the butter
or nutter in the centre of this paste and wrap it up neatly therein. Stand
in a cool place for 15 minutes. Next, roll it out once, and fold it over,
roll it out again and fold it over. Do this lightly. Put it away again for
15 minutes. Repeat this seven times! (I do not think many food-reformers
will have the time or inclination to repeat the above performance often.
Speaking for myself, I have only done it once. But as no instructions
about pastry are supposed to be complete without a recipe for puff-paste,
I include it.) It is now ready for use.
Do not forget to keep the board and pin well floured, or the pastry will
stick. If wholemeal flour is used, it is well to have white flour for the
board and pin. See also that the nutter is the same consistency as
ordinary butter when kept in a medium temperature. If too hard, it must be
cut up and slightly warmed. If oily, it must be cooled by standing tin in
very cold water.
3. SHORT CRUST.
1/2 lb. flour, 3 ozs. nutter or butter.
Rub the nutter or butter lightly into the flour. Add enough cold water to
make a fairly stiff paste. Roll it out to a 1/4 inch thickness. It is now
ready for use.
4. APPLE CHARLOTTE.
Apples, castor sugar, grated lemon rind, butter or nutter, bread-crumbs or
Granose flakes.
Bread-crumbs make the more substantial, granose flakes the more dainty,
charlotte. Use juicy apples. "Mealy" apples make a bad charlotte. If they
must be used, a tablespoon or more, according to size, of water must be
poured over the charlotte. Peel, core, and slice apples. Grease a
pie-dish. Put in a thin layer of crumbs. On this dot a few small pieces
nutter. Over this put a generous layer of chopped apple. Sprinkle with
sugar and grated lemon rind. Repeat the process until the dish is full.
Top with crumbs. Bake from 20 minutes to half an hour. When done, turn out
on to dish, being careful not to break. Sprinkle a little castor sugar
over. Serve hot or cold. Boiled custard may be served with it.
5. APPLE DUMPLINGS.
Peel and core some good cooking apples, but keep them whole. If you have
no apple-corer, take out as much of the core as possible with a pointed
knife-blade. Fill the hole with sugar and a clove. Make short paste and
cut into squares. Fold neatly round and over apple. Bake from 30 to 45
minutes. If preferred boiled, tie each dumpling loosely in a cloth, put
into boiling water and cook from 45 minutes to 1 hour.
6. APPLE AND TAPIOCA.
1/4 pint tapioca, 1 lb. apples, 1 pint water, sugar, lemon peel.
Soak the tapioca in the water overnight. Peel and core the apples, cut
into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste,
and the grated yellow part of a fresh lemon rind. Mix in the soaked
tapioca and water. Bake about 1 hour. Serve cold, with or without boiled
custard.
7. BATTER PUDDING.
2 eggs, 1 teacup flour, milk.
Well whisk the eggs. Sprinkle in the flour a spoonful at a time. Stir
gently. When the batter becomes too thick to stir, thin it with a little
milk. Then add more flour until it is again too thick, and again thin with
the milk. Proceed in this way until all the flour is added, and then add
sufficient milk to bring the batter to the consistency of rather thick
cream. Have ready a very hot greased tin, pour in and bake in a hot oven
until golden brown. By mixing in the way indicated above, a batter
perfectly free from lumps is easily obtained.
8. BOMBAY PUDDING.
Cook a heaped tablespoon of semolina in 1/2 pint of milk to a stiff paste.
Spread it on a plate to cool. (Smooth it neatly with a knife). When quite
cold, cut it into four. Dip in a beaten egg and fry brown. Serve hot with
lemon sauce. This may also be served as a savoury dish with parsley sauce.
The quantity given above is sufficient for two people.
9. BREAD AND FRUIT PUDDING.
Line a pudding-basin with slices of bread from which the crust has been
removed. Take care to fit the slices together as closely and neatly as
possible. Stew any juicy fruit in season with sugar to taste. Do not add
water. (Blackcurrants or raspberries and redcurrants are best for this
dish.) When done, fill up the basin with the boiling fruit. Top with
slices of bread fitted well in. Leave until cold. Turn out and serve.
10. BLANC MANGE, AGAR-AGAR.
1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring.
Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the
cold milk until flavoured to taste. Add sugar to taste. Put in a saucepan
with the agar-agar, and simmer until dissolved (about 30 minutes). Pour
through a hot strainer into wet mould. Turn out when cold.
11. CHOCOLATE JELLY.
1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1
tablespoon sugar, vanilla flavouring.
Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in
cold water for half an hour. Squeeze water out and pull to pieces. Put it
into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of
stove and let simmer very gently until quite dissolved. Meanwhile,
dissolve chocolate in rest of milk, adding the sugar. Pour the agar-agar
into the boiling chocolate through a hot strainer. This is necessary as
there is generally a little tough scum on the liquid. (If put through a
cold strainer, the agar-agar will set as it goes through.) When jelly is
quite cold, turn out and serve.
12. CORNFLOUR SHAPE.
Stew some juicy plums or apples slowly to a pulp with sugar to taste. If
apples are used, add cloves or a little grated lemon rind for flavouring.
To every pint of fruit pulp allow a level tablespoon of cornflour.
Dissolve the cornflour in a little cold water and stir into the boiling
apple. Boil for 5 minutes, stirring all the time. Pour into a wet mould.
Turn out and serve when cold.
13. CUSTARD, BOILED.
1 pint milk, 2 eggs, 1 tablespoon castor sugar, flavouring.
Put some thin strips of the yellow part of a lemon rind, or a vanilla pod,
in the cold milk. Allow to stand 1 hour or more. Then take out the peel,
add the sugar, and put over the fire in a double saucepan, if possible.
Bring to the boil. Beat the eggs. Take the milk off the fire, let it stop
boiling, and pour it slowly into the eggs, beating all the time. Put back
into the saucepan over a slow fire and stir until the mixture thickens
(about 20 minutes).
14. CUSTARD, HOGAN.
1 qt. milk, 8 eggs, 12 lumps sugar, 1 large tablespoon cornflour.
Flavour milk as in Boiled Custard. Put nearly all the milk and all the
sugar into a 3-pint jug and stand in a saucepan of boiling water. While
this is heating beat the eggs in one basin, and mix the cornflour with the
remainder of the milk in another. Add the eggs to hot milk, stirring all
the time, and finally add the cornflour. Stir until the mixture thickens
(about 20 minutes).
15. DATE PUDDING.
This recipe is inserted especially for those who object to the use of
manufactured sugar.
1/2 lb. "Ixion" plain wholemeal biscuits, 1/2 lb. dates, 2 ozs. nutter, 1
heaped tablespoon wholemeal flour, grated rind of 2 lemons, water.
Grind the biscuits to flour in the food-chopper. Wash, stone, and chop the
dates. Grate off the yellow part of the lemon rinds. Rub the nutter into
the biscuit-powder. Add dates, lemon peel, and flour. Mix with enough
water to make a paste stiff enough for the spoon to just stand up in
alone. Be very particular about this, as the tendency is to add rather too
little than too much water, owing to the biscuit-powder absorbing it more
slowly. Put into a greased pudding-basin or mould. Steam or boil for 5
hours. "Ixion Kornules" may be used instead of the biscuits, if preferred.
They save the labour of grinding, but they need soaking for an hour in
cold water before using. Well squeeze, add the other ingredients, and
moisten with the water squeezed from the kornules.
_Another method_.--Use the recipe for Plum Pudding, leaving out all the
dried fruit, almonds and sugar, substituting in their place 1 lb. dates or
figs.
16. FIG PUDDING.
Use the recipe for Date Pudding, substituting for the dates washed chopped
figs.
17. JAM ROLL, BOILED.
Make a short crust, roll out, spread with home-made jam, roll up,
carefully fastening ends, and tie loosely in a floured pudding-cloth. Put
into fast-boiling water and boil for 1 hour.
18. JAM ROLL, BAKED.
Mix the paste for the crust just a little stiffer than for the boiled
pudding. Spread with jam and roll up. Bake on a greased tin for
half-an-hour.
19. MILK PUDDINGS.
Nearly every housewife makes milk puddings, but only one in a hundred can
make them properly. When cooked, the grains should be quite soft and
encased with a rich thick cream. Failure to produce this result simply
indicates that the pudding has been cooked too quickly, or that the
proportion of grain to milk is too large.
Allow 2 level tablespoons, not a grain more, of cereal (rice, sago,
semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put
in a pie-dish with a vanilla pod or some strips of lemon rind, and stand
for an hour in a warm place, on the hob for example. Then take out the pod
or peel and put into a fairly hot oven. As soon as the pudding boils, stir
it well, and move to a cooler part of the oven. It should now cook very
slowly for 2 hours.
20. JELLY, ORANGE.
7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared
agar-agar.
Rub the skins of the oranges and lemons well with some of the lumps of
sugar, and squeeze the juice from the oranges and lemon. Soak the
agar-agar in cold water for half an hour and then thoroughly squeeze. Warm
in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and
enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring
to the boil.
Pour through a hot strainer into a wet mould. Turn out when cold. If
difficult to turn out, stand the mould in a basin of warm water for 2 or 3
seconds.
21. JELLY, RASPBERRY & CURRANT.
1 lb. raspberries, 1/2 lb. currants, 6 ozs. sugar, 1/4 oz. prepared
agar-agar, 3/4 pint water.
Soak agar-agar as for Orange Jelly. Cook fruit with 1/2 pint water until
well done. Strain through muslin. Warm the agar-agar until dissolved in 1
gill of water. Put the fruit juice, sugar, and agar-agar into a saucepan.
If liquid measures less than 1-1/2 pints, add enough water to make up
quantity. Bring to the boil, pour through a hot strainer into wet mould.
Turn out when cold and serve.
22. MINCEMEAT.
1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. castor sugar,
1/4 lb. nutter, 1/2 a nutmeg, grated rind of 2 lemons, 1-1/2 lb. apples.
Well wash all the dried fruit in warm water, and allow to dry thoroughly
before using. Stone the raisins, pick the sultanas, and rub the currants
in a cloth to remove stalks. Wash and core the apples, but do not peel
them. Put all the fruit and apple through a fine food-chopper. Add the
sugar, grated lemon rind, and nutmeg. Lastly, melt the nutter and add.
Stir the mixture well, put it into clean jars, and tie down with parchment
covers until needed for mince pies.
23. NUT PASTRY.
Flake brazil nuts or pine-kernels in a nut mill, or chop very finely by
hand. Do not put them through the food-chopper, as this pulps them
together, and the pudding will be heavy. Allow 1 heaped cup of flaked nuts
to 2 level cups of flour. Mix to a paste with cold water. Roll out very
lightly. Cover with chopped apple and sugar, or apples and sultanas, or
jam. Roll up. Tie loosely in a floured pudding-cloth. Put into
fast-boiling water and boil for 1 hour.
24. PLAIN PUDDING.
1 lb. flour, 3 ozs. nutter, a full 1/2 pint water.
Rub the nutter very lightly into the flour, or chop like suet and mix in.
Add the water gradually, and mix well. Put into a pudding-basin, and boil
or steam for 3 hours. Turn out and serve with golden syrup, lemon sauce or
jam.
25. PLUM PUDDING, CHRISTMAS.
1/2 lb. raisins, 1/2 lb. sultanas, 1/2 lb. currants, 1/2 lb. cane sugar,
1/2 lb. flour, 1/4 lb. sweet almonds, 1/4 lb. grated carrot, 1/4 lb.
grated apple, 1/4 lb. nutter, grated rind of 2 lemons, 1/2 a nutmeg.
Well wash the raisins, sultanas and currants in hot water. Don't imagine
that this will deprive them of their goodness. The latter is all inside
the skin. What comes off from the outside is dirt, and a mixture of syrup
and water through which they have been passed to improve their appearance.
Rub the currants in a cloth to get off the stalks, pick the stalks from
the sultanas, and stone the raisins. Put the currants and sultanas in a
basin, just barely cover them with water, cover them with a plate, and put
into a warm oven--until they have fully swollen, when the water should be
all absorbed. (Currants treated in this way will not disagree with the
most delicate child. They are abominations if not so treated.) Rub the
nutter into the flour, or chop it as you would suet. Blanch the almonds by
steeping them in boiling water for a few minutes: the skins may then be
easily removed; chop very finely, or put through a mincer. Wash, core, and
mince (but do not peel) the apples. Grate off the yellow part of the lemon
rind. Mince or grate the carrots.
Mix together the flour, nutter, sugar, lemon rind, almonds and nutmeg.
Then add the raisins, sultanas and currants. Lastly, add the grated carrot
and apple, taking care not to lose any of the juice. Don't add any other
moisture. If the directions have been exactly followed, it will be moist
enough. Put it into pudding-basins or tin moulds greased with nutter, and
boil or steam for 8 hours.
26. RAILWAY PUDDING.
2 eggs, 1 oz. butter, 3 ozs. flour, 2 ozs. castor sugar, 2 tablespoons
milk.
Beat the butter and sugar to a cream. Separate the whites and yolks of the
eggs. Beat the yolks, and add to sugar and butter. Add the flour, and
lastly, stir in the whites, whisked to a froth, very gently. Have ready a
hot, greased tin, pour in the mixture quickly, and bake in a very hot oven
from 6 to 8 minutes. Warm some jam in a small saucepan. Slip the pudding
out of the tin on to a paper sprinkled with castor sugar. Spread with jam
quickly and roll up. Serve hot or cold.
27. SAGO SHAPE.