Candied peel ,, Sultanas ,, Marmalade, if liked. Eggs 2.✪ Baked Bread and Butter Pudding This is made in the same manner as the above, but the dish must be only half filled with bread and butter, and the pudding must soak two to three hours before baking. It should bake in a slow oven about one hour. Delhi Pudding. New milk \\ pints. Sweet almonds (chopped finely) i8. Arrowroot 3 tablespoonfuls. Fresh butter i oz.✪ Delhi Pudding "5 Mix the arrowroot smoothly with a quarter of a pint of cold milk, pour on it one pint of boiling milk, add the butter and almonds. Let all simmer for three or four minutes, stirring all the time. Put it in a mould. Make it on the day on which it is wanted. Turn out when quite cold, and serve with the following sauce, which must be hot in a tureen : — Castor sugar i\ oz. Fresh butter oz. Sherry \ pint. Beat the butter to a cream, beat in the sugar and wine. Put it into a saucepan, simmer, stirring all the time. Serve quite hot. Alma Pudding", Fresh butter 4 oz. Castor sugar 6 oz. Currants 4 oz. Flour 8 oz. Eggs (beaten) 4. Grated rind of one lemon. Baking powder i teaspoonful. Beat the butter to a cream, beat in the sugar, eggs, and then the flour, currants and grated lemon. Last of all stir in the baking powder. Steam for one and a half hours. Serve with buttered brandy sauce. --BC- Pastry. Pastry must be kept cool and handled as little as possible. The lard or butter must be rubbed in with the tips of the fingers. A knife must be used for mix- ing. The water must be added gradually, and the pastry must be neither too hard nor too soft, but elastic. In rolling it pressure must be put on the rolling pin from the wrist, and it must be rolled firmly but not heavily. Pastry must not be rolled up and down ; it must be rolled in little rolls in the same direction. Care should be taken not to press out the air-bubbles. Pastry should be made of fine flour if possible. The oven should be hot. Pastry containing baking powder should be baked at once. Puff Pastry. Fine flour... Fresh butter Egg ...^ ... Lemon juice Salt Cold water i lb. lib. I yolk. I teaspoonful. a pinch, to mix. Rub the flour through a dry wire sieve to remove any lumps. Press the butter in a floured cloth to remove any moisture. Put the flour on a pasteboard or marble slab, add the salt, make a hole in the centre of the flour 117 and drop in the egg and lemon juice ; mix slowly (using the fingers) into a firm elastic paste with cold water. Work the paste on the board till it is quite smooth and pliable, then roll it out thinly ; place the butter on one- half of the paste, fold the other half over, and press the edges together with the thumb ; set it in a cool place for about a quarter of an hour, roll out to three times its present size, fold exactly in three, turn the open edges towards you, roll again, fold in three, and set aside for another quarter-of-an-hour. Repeat this until the paste has been rolled seven times since adding the butter. The seventh time the paste must be rolled out to the required thickness, and is ready for use. When the weather is cold it can be made without resting between the turns. In cold weather when the butter is very hard, it should be worked with the hands until more pliable, and should be of the same consistency as the paste. Flaky Pastry. ✪ Alma Pudding

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Candied peel ,, Sultanas ,, Marmalade, if liked. Eggs 2. This is made in the same manner as the above, but the dish must be only half filled with bread and butter, and the pudding must soak two to three hours before baking. It should bake in a slow oven about one hour. Delhi Pudding. New milk \\ pints. Sweet almonds (chopped finely) i8. Arrowroot 3 tablespoonfuls. Fresh butter i oz. "5 Mix the arrowroot smoothly with a quarter of a pint of cold milk, pour on it one pint of boiling milk, add the butter and almonds. Let all simmer for three or four minutes, stirring all the time. Put it in a mould. Make it on the day on which it is wanted. Turn out when quite cold, and serve with the following sauce, which must be hot in a tureen : — Castor sugar i\ oz. Fresh butter oz. Sherry \ pint. Beat the butter to a cream, beat in the sugar and wine. Put it into a saucepan, simmer, stirring all the time. Serve quite hot. Alma Pudding", Fresh butter 4 oz. Castor sugar 6 oz. Currants 4 oz. Flour 8 oz. Eggs (beaten) 4. Grated rind of one lemon. Baking powder i teaspoonful. Beat the butter to a cream, beat in the sugar, eggs, and then the flour, currants and grated lemon. Last of all stir in the baking powder. Steam for one and a half hours. Serve with buttered brandy sauce. --BC- Pastry. Pastry must be kept cool and handled as little as possible. The lard or butter must be rubbed in with the tips of the fingers. A knife must be used for mix- ing. The water must be added gradually, and the pastry must be neither too hard nor too soft, but elastic. In rolling it pressure must be put on the rolling pin from the wrist, and it must be rolled firmly but not heavily. Pastry must not be rolled up and down ; it must be rolled in little rolls in the same direction. Care should be taken not to press out the air-bubbles. Pastry should be made of fine flour if possible. The oven should be hot. Pastry containing baking powder should be baked at once. Puff Pastry. Fine flour... Fresh butter Egg ...^ ... Lemon juice Salt Cold water i lb. lib. I yolk. I teaspoonful. a pinch, to mix. Rub the flour through a dry wire sieve to remove any lumps. Press the butter in a floured cloth to remove any moisture. Put the flour on a pasteboard or marble slab, add the salt, make a hole in the centre of the flour 117 and drop in the egg and lemon juice ; mix slowly (using the fingers) into a firm elastic paste with cold water. Work the paste on the board till it is quite smooth and pliable, then roll it out thinly ; place the butter on one- half of the paste, fold the other half over, and press the edges together with the thumb ; set it in a cool place for about a quarter of an hour, roll out to three times its present size, fold exactly in three, turn the open edges towards you, roll again, fold in three, and set aside for another quarter-of-an-hour. Repeat this until the paste has been rolled seven times since adding the butter. The seventh time the paste must be rolled out to the required thickness, and is ready for use. When the weather is cold it can be made without resting between the turns. In cold weather when the butter is very hard, it should be worked with the hands until more pliable, and should be of the same consistency as the paste. Flaky Pastry.

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