Girl's home manual of cookery, home management, home nursing and laundry

Mix all dry ingredients with moist in order given. Steam 3 hours. In both these recipes %4 cup butter may be substituted for the cup of suet. Christmas Plum Pudding. (No Eggs.) : 1 lb. flour (3 1/2 cups). 2 tsp. soda. 1 Ib. suet. 4 oz. bitter almonds. 1 Ib. fresh breadcrumbs (4 cups). 1/2 lb. mixed peel. 1 Ib. sugar (2 cups). 1 Ib. currants (scant 3 cups). 2 tsp. mixed spice. 1 Ib. sultanas (scant 3 cups). 1 tsp. each cinnamon, cloves, allspice. 1 Ib. raisins (stoned) 214 cups. 1 nutmeg. 1 pint milk (2 cups). 1 1/2 tsp. salt. Skin, shred, and finely chop suet with the flour, add all dry ingredients, thealmonds skinned and chopped, peel shredded finely and chopped, fruit washed and dried. Mix very stiffly with the milk, The mixture should be rather dry. Pack in well greased bowls, cover each bowl with a stiff flour and water dough to keep in the goodness and -then a pudding cloth scalded and floured. Tie the ends of cloth together to make a handle by which to remove pudding from: boiler. Boil or steam eight hours. After the puddings are baked and cool remove the cloths but leave the paste on. Wash and dry cloths and tie over puddings again. Store in a cool Place, they will keep good six months. Boil’ one hour before serving. Serve on a hot dish, and a white sweet sauce separately. The above quantities should make five puddings. Chocolate Pudding. Make as for steamed sponge, omit apples and add 1 oz. melted chocolateand a little more sugar, STEAMED AND BAKED PUDDINGS ~I ~j Steamed Sponge Pudding with Apples or Berries 2 tbsp. butter. 1 tsp. vanilla. Ys cup sugar. 1% cup flour. 1 egg. 1 tsp. cream of tartar. 1% tsp. (scant) soda. 4 apples, peeled, cored and sliced. Y% cup milk. Put the prepared apples, with clove, or any other fruit, into a greased bowl, pour over the following mixture, cover with a greased paper and steam one hour or bake half an hour. Cream butter, add sugar gradually and well beaten egg. Beat well, mix soda with milk and add to egg mixture. Sift flour with tartar, and add to the liquids. Serve sweet sauce or sugar with this pudding. Baked Cottage Pudding. 1 egg. 1% cups flour. 14 cup sugar. 1 tsp. cream of tartar. 1/4 cup melted butter. Y% tsp. soda. Y% cup milk. 4 tsp. salt. Y% tsp. flavouring. Beat egg well, add sugar by degrees and beat. Melt butter and add, also milk and flavouring. Sift dry ingredients together and mix with the moist. Bake at once in a greased tin. Serve hot with egg sauce. Egg Sauce for Cottage Pudding. 1 egg. 2 tbsp. sugar. Y% tsp. vanilla or other flavouring. Separate white from yolk. Beat each well, then unite and add sugar and flavouring and beat until thick and pale in colour. Serve cold uncooked. Queen’s Pudding. 1 cup bread crumbs. 2 egg yolks. 2 cups milk. 2 tbsp. butter. 1/2 cup sugar. 4 tbsp. strawberry jain. 1/2 lemon yellow rind. 2 egg whites. 1 tsp. lemon juice. 2 tbsp. powdered sugar. Scald milk with crumbs, add sugar, grated rind, juice, egg yolks beaten, and butter. Pour into an earthen dish. Bake until set in a moderate oven. Spread jam over the cooked pudding. Beat whites stiffly, add the powdered sugar, spread roughly over pudding. Bake in a slow oven until the whites are set and a pale fawn colour. Serve hot or cold. Bread and Butter Pudding. 4 rounds of thin bread and butter. 4% cup sugar. 3 eggs. 4% cup sultanas. 3. cups milk. nutmeg. Cut the rounds in half, place in a pie dish, over each round sprinkle some of the sugar, sultanas, and a few gratings of nutmeg on the top layer. Beat the eggs, add to them the milk and strain over the bread and butter. Soak half an - hour, then bake in a slow oven until set and nicely browned. It takes about an hour. Rice Pudding. 2 cups milk. 3. tbsp. sugar. ; 1/4 cup (scant) rice. a little nutmeg or other flavouring. Y% tsp. salt.