The art of living in Australia

Flavouring ..... \d. 2 oz. Sugar ..... \d.. Total Qost—&ld. Time— 20 Minutes. Mix the flour, cornflour, and baking powder together, beat the butter and sugar to a cream, beat in the egg, flavouring, and milk, then the flour, &c., and continue to beat for five minutes. Butter some small bun tins, half fill them with the mixture, put into a moderate oven and bake for about twenty minutes ; stand on a sieve till cold. NORMANDY PUDDING. 2 Stale Buns Id. lEgg Id. I pint Milk Id. Sugar ...... \d. Total Cost— 4if7. Time— One Hour and a Half. Boil the milk and pour it over the beaten egg, sweeten to taste. Put the buns into a pie-dish, pour over the custard, cover and leave for an hour. Then put into a moderate oven and bake for about half an hour. Serve hot. RUSK PUDDING. 1 slice of Dry Eread . 2 Eggs . :}- 1 oz. Sugar . ¥. Half a Lemon . . ¥• 1| pints of Milk . id. 1 tablespoonful Jam . . Id. \ tablespoonful Cornflour . ¥■ Total Cost— 8i(Z. Time- -One Hour Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm ; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold. BEDFORD PUDDING. Dry Crusts of Bread i pint of Milk . 1 tablespoonfid Jam 2 Eggs . I5 oz. Sugar Total Cost— 45 J. \ld. Id. 2d. Time — Three-quarters of an Hour. Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it ; turn into a basin and beat it smooth with a spoon. Then beat in the yolks of the eggo, sugar, milk, and a little grated lemon peel. Pour into a pic dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spread over the jam ; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold. DE MESTRE PUDDING. \ lb. Flour .... . \d. \ lb. Eaisins .... . 2d. \ lb. Sugar . . . '. . Id. 1 oz. Dripping .... 1 teaspoonful Carbonate of Soda . \ Id. 1 gill Boiling Water . .J Total Cost— 4|<?. Time- -Three Hours Put the flour into a basin ; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough,' leave it to stand all night. Dip a cloth in boiling Avater and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours ; turn into a hot dish. A little custard sauce served with this pudding is a great improvement. YANKEE PUDDING. 1 Egg, and its Weight in Flour . 1|(^. Sugar Id. Bread Crumbs ^d. 1 tablespoonful Marmalade . . Id. h teaspoonful Carbonate of Soda I gill Milk .... Total Cost— 4i. Time— One Hour.