Recipe Corner

READERS are invited to send in recipes using Pacific Islands in gredients or ingredients readily ob tainable in the Islands. Ten shillings will be paid for each one used.

Paw Paw Yeast

(Sometimes for no apparent reason, bread refuses to rise in the Tropics. This yeast is guaranteed by the reader who sent it, to have the kick of a mule.) Boil down a whole paw paw including skin and seeds and strain the liquid. For a loaf containing four cups of flour, save IV2 cups of the paw paw liquid; add to this, when cold, IV2 level tablespoons of sugar, IV2 tablespoons of flour and 1 teaspoon of dried yeast. Mix well, put in a bottle, cover for use next morning.

With some yeast left in the bottle, only 1 tablespoon of flour and 1 tablespoon of sugar to each cup of paw paw liquid will be required for the next lot.

Boiled down yam, like boiled down potato also makes a good yeast. The paw paw, yam and potato all soften and pre serve the bread. —“Pandanus” (NG).

Tropical Fruit Pudding

1 cup fresh breadcrumbs. 1 cun mixed fruit—or what is available, sultanas, etc. 1 cup mashed bananas. 1 tablespoon brown sugar (white will do). 1 tablespoon milk. i/a level teaspoon carb. soda, pinch salt.

Dissolve the soda in the milk. Mix all the ingredients together and steam for 3Vz hours. Serve hot with sweet sauce, brandy sauce or ice cream.

This pudding tastes full of butter but is not “heavy” like a suet fruit pudding.

Mrs. M.S. (Ng).