For women readers - The Steamer goes into Action

WHEN the scent of dry leaves smouldering in the gardens and parks steals on the air, we brisk up our steps and realise that we are feeling hungrier than usual. How fortunate we are, in that there is good fare awaiting us, and that we can take our choice of deliciously appetising dishes that all satisfy our hunger; dishes that are easy on the rations and simple enough for all to make. Here are some that will find places for themselves in the menus during the coming months.

Rabbit Pudding

For the crust: 8oz flour, 1tsp baking powder, 2oz grated raw potato, 2oz shredded suet or cooking fat, salt.

For the filling: 1 rabbit, 1 onion or leek chopped, 2 large potatoes diced, 1tsp sage, salt and pepper.

Mix all the pastry ingredients together and make a dry dough with very little water. Roll out thinly and line a greased pudding basin with two thirds of it.

Joint the rabbit, put the joints into the basin with the diced potatoes, onion or leek, sage and seasonings. Add a little stock or vegetable water. Cover with the remains of the dough, then with a margarine paper. Steam for two hours.

Parsley Pudding

This is a real old-fashioned favourite; remember you cannot put in too much parsley for the parsley pudding fan.

For the crust: 8oz flour, 1tsp baking powder, 2oz grated raw potato, 2oz suet/cooking fat, salt, 4 heaped tbsp of finely chopped parsley. Mix all the ingredients together and make into a softish dough. Roll out on a floured board.

For the filling: one or two rashers of bacon or about 2oz chopped liver, four more heaped tbsp chopped parsley, 1 heaped tbsp gravy powder. Make half a pint of gravy by simmering the parsley stalks and bacon rinds together. Strain, thicken with the gravy powder and boil up. Spread the dough with the chopped meat, the parsley and just enough of the gravy to moisten well. Roll up and tie in a scalded and floured cloth. Steam for one and a half hours. Serve with the rest of the gravy.