The art of cooking

Put the flour upon a mixing board and rub into it the butter with the hands. Add to this the grain of salt, and making a little well in the centre of the flour, pour into it the cold water and knead all into a light dough. When kneaded, flour a rolling-pin and roll the dough out very thinly. Wet the edges of a vegetable dish with cold water, cut some strips from the paste three inches in width, and line with this the edge of the dish all around. Cut also from the dough some small lozenges about the size of a thimble top, and arrange these around the. dish upon the lining of dough, letting them slightly overlap each other in describing the circle. Put the bread crumbs now into a bowl, and grate over them the rind of the lemons. Add to this the sugar, and then squeeze over all the juice of the lemons. Drop into the bowl one by one the yolks of the eggs, beating the mixture well while dropping them. Pour the cream over all, whip the whites of the eggs to a stiff froth and stir this in also, very lightly, when the mixture should be poured into the vegetable dish, the dish be placed in a moderate oven, and the pudding baked for thirty minutes. Sir Watkin Wynnes Pudding.— Three ounces of beef suety six ounces of bread crumbs, four ounces of sugar, two eggs, one and one-half tablespoonfuls of Orange marmalade. Take the skin from the suet and chop it very finely. Put this when chopped into a bowl and add to it the bread crumbs and marmalade. In a separate bowl place the sugar and eggs, beating them very lightly together, when this should be poured into the bowl with the suet, bread crumbs and marmalade, and mixed thoroughly together. Grease the inside of a pudding mould with butter, pour the preparation into it, put on the cover of the mould and putting this into a saucepan containing enough boiling water to cover it, boil the pudding therein for one hour and a half. When done remove the mould from the saucepan and the pudding from the mould, and placing the latter upon LLANBERRIES PUDDING. a hot flat pudding dish, pour around it just before serving a lemon sauce ; to make which see directions on page 167, Bread and Butter Pudding. — Four slices of bread, one-half pint of milk, three eggs, one teaspoonful of lemon-juice, two ounces of currants, two ounces of sugar, two ounces of butter. Remove the crusts from the bread and spread each slice with the butter. Grease with butter the inside of a deep pudding dish and place a slice of bread in the bottom thereof. Sprinkle over this a layer of currants, when a slice of bread should be placed upon top of these, another layer of currants sprinkled over this, and repeating this process arrange all of the bread and currants into the dish. Beat together in a bowl until very light the sugar and eggs, add to these the milk and lemon-juice, and pour this mixture over the preparation in the pudding dish. Let them stand for one hour, in order that the bread may absorb the liquid poured upon it, after which it must be baked in a quick oven twenty minutes, This pudding may be eaten with milk or cream. Notes.— Currants should always be washed long enough before required for use to enable them to become perfectly dry, otherwise they will cause a pudding or whatever they may be used in to be both sticky and heavy. They must be dried by exposure to the sun and air and not in an oven, as artificial heat hardens them. Bianberries Pudding. — One-quarter of a pound of butter, one-quarter of a pound of powdered sugar, one-quarter of a pound of flour, two eggs, three tablespoonfuls of orange marmalade,one teaspoonful of baking powder. First put the butter into a bowl and beat it with the ISO PUDDINGS,