Home cookery

Beat the butter with the sugar. Add the flour and lemon rind, then the egg and milk ; last of all beat in the baking powder. Bake in a buttered Yorkshire a little (grated). I teaspoonful. I lO pudding tin for about twenty minutes in a moderate oven. When cold, cut in pieces, split, and spread with jam. Thornton Puddings. Two eggs, their weight in flour, the weight of one egg in castor sugar and in butter. Strawberry jam 2 tablespoonfuls. Carbonate of soda (dissolved in a little lukewarm milk) J teaspoonful. Beat the butter to a cream ; beat in the sugar, flour, eggs, and jam ; last of all beat in the dissolved carbonate of soda. Steam for three-quarters of an hour in buttered cups or dariole moulds, which must be only threequarters full, as the puddings will rise. Serve with Sabayon or egg and wine sauce. Baked Lemon Pudding. Lemons 2. Eggs 3. Penny sponge cakes ... 3. Sugar 2 oz. Milk 1 pint. Butter I oz. Pastry. Line the sides and edges of a pie-dish with flaky pastry. Melt the sugar in the lemon juice, add to it the grated lemon rind and crumbled sponge cake. Heat the milk, dissolve the butter in it. Beat the yolks of the eggs, pour over them the milk and butter, and add this to the lemon and sponge cake mixture. Put it into the pie-dish, and bake for about half an hour in a moderate oven, till set. Beat the whites of the eggs to a firm froth, pile them on the pudding, sift castor sugar thickly over, and return to the oven till the meringue is hardened and lightly coloured. Serve hot or cold. The meringue may be garnished with glace cherries. Boiled Batter Pudding. Flour 6 oz. Milk I pint. Eg-g-s 3. Salt a pinch. Put the flour and salt into a basin, make a hole in the middle of the flour, break in the eggs, stir in the flour, add the milk gradually. Beat well with a wooden spoon, and let it stand some time before it is cooked. Butter a basin well, pour in the batter, cover with a well floured scalded cloth. Boil one and a half hours. Serve with butter and sugar, treacle, or jam. This pudding may be varied by the addition of apples, rhubarb, gooseberries, or other fruits, which are placed in the basin first, the batter is then poured over ; or a tablespoonful of jam may be placed at the bottom of the basin. Baked Batter, or Yorkshire Pudding*. Flour \ lb. Milk I pint. Eggs 2. Salt a pinch. This is made in the same manner as boiled batter, but is baked in a buttered pie-dish for rather more than half an hour in a quick oven. It is turned out before serving. Pancakes. The above mixture may also be used for pancakes, but the addition of another egg is desirable. Use about half an ounce of lard for frying each pancake. The batter must be put into a jug, and when the lard is quite hot, and a slight blue smoke rises from it, the batter must be poured into the frying pan. Pour in only just enough to cover the bottom of the pan. When the under side is brown, turn or toss the pancake and fry on the other side. Roll up and serve very hot with lemon and sugar. French Pancakes, Flour 2 oz. Butter 2 oz. Sugar 2 oz. Hot milk I pint. Eggs 2 (well beaten).