Mode. — Mix the flour to a light paste with a little water, using a knife ; put the suet through the sausage machine, then work it with the rolling pin, adding a little water occasionally, until it is the same consistency as the paste ; make the suet into a ball, place in the centre of the paste ; roll the paste all round the suet, then roll out, fold in three, and roll three times, the fourth time fold in two, and roll out ; it is then ready for use ; if for sweet pastry, you can add a tablespoonful of sugar to the flour. 518— SHOET OEUST. 1 lb. flour i lb. butter J pt. water Pinch of salt. Mode. — Put the butter into the flour ; when mixed thoroughly add the water gradually, until it is a stiff Fastry, Pies and Puddings, paste ; roll out two or three times ; it is then ready for use ; if for sweet paste, add a teaspoonful of sugar. This can also be made with nice clarified dripping or marrow. 519— SUET CEUST FOE BOILED PUDDINGS. 1 lb. flour ^ lb. beef suet ^ pt. water ✪ Shoet Crust Salt. Mode. — Chop the suet very fine, being careful to take away all the skin and shreds ; rub the suet into the flour ; add a little salt, mix the water with it, until you have a nice smooth paste ; roll out and it is then ready for use. 520— APPLE PUDDING-. Paste made from boiled suet Cloves crust recipe, No. 519 6 apples Sugar. Mode. — Line a buttered basin with the paste ; peel, core, and cut the apples into slices until the basin is full ; add a tablespoonful of sugar (or a little more), about half a dozen cloves✪ Apple Pudding ; cover with crust ; pinch the edges to- gether ; flour a cloth and tie securely over the top ; put it into boiling water and boil for an hour and a half, a little more will not matter as boiled puddings improve with being thoroughly well boiled. 521— GEANADILLA PIE. 6 granadillas 2 lemons J cupful of sugar Puff paste✪ Granadilla Pie. Mode. — Cut up the granadillas and put them into a pie- dish ; squeeze two lemons, add the juice, the sugar and a few cloves to the granadillas ; do not add any water, as they are sufliciently moist without it. Cover with puff paste and bake. Pastry, Pies and Puddings. 522— APEICOT PIE. J lb. Mildura apricots Essence of lemon Sugar Puff paste✪ Apricot Pie. Mode. — Get the Mildura dried apricots, soak them over night, then stew them in about half a pint of water with a cupful of sugar, and a few drops of essence of lemon, for about half an hour ; put them in a pie-dish ; cover with puff paste and bake for twenty minutes. 523— APEICOT CEEAM. J lb. Mildura apricots (or 1 tin) ^ pt. milk 5 eggs 1 cupful sugar✪ Apricot Cream. Mode. — Having soaked the apricots over night, put them on to stew with half a pint of water and half of the sugar (leaving the remaining half for the custard) for one hour ; put them in a pie- dish, and when cold put the cream or boiled custard over them. To Make the Cream or Custard. Mode. — Put the milk on to boil ; beat up the whole of three eggs and the yolks of two more ; mix in the remainder of the sugar✪ To Make the Cream or Custard, and then pour the boiling milk on to the eggs, stirring the one way all the time until it thickens ; when cold pour over the apricots, then beat up the remaining whites to a stiff froth, and ornament the top with it. 524— APEICOT SOUFFLE. ^ lb. Mildura apricats or 1 tin 1 cupful boiled rice of preserved ones Small cupful sugar 4 eggs Nutmeg✪ Apricot Souffle.

AI-modernized reading of the original text

Mode. — Mix the flour to a light paste with a little water, using a knife ; put the suet through the sausage machine, then work it with the rolling pin, adding a little water occasionally, until it is the same consistency as the paste ; make the suet into a ball, place in the centre of the paste ; roll the paste all round the suet, then roll out, fold in three, and roll three times, the fourth time fold in two, and roll out ; it is then ready for use ; if for sweet pastry, you can add a tablespoonful of sugar to the flour. 518— SHORT CRUST. 1 lb. flour i lb. butter J pt. water Pinch of salt. Mode. — Put the butter into the flour ; when mixed thoroughly add the water gradually, until it is a stiff Fastry, Pies and Puddings, paste ; roll out two or three times ; it is then ready for use ; if for sweet paste, add a teaspoonful of sugar. This can also be made with nice clarified dripping or marrow. 519— SUET CRUST FOR BOILED PUDDINGS. 1 lb. flour ^ lb. beef suet ^ pt. water Salt. Mode. — Chop the suet very fine, being careful to take away all the skin and shreds ; rub the suet into the flour ; add a little salt, mix the water with it, until you have a nice smooth paste ; roll out and it is then ready for use. 520— APPLE PUDDING. Paste made from boiled suet Cloves crust recipe, No. 519 6 apples Sugar. Mode. — Line a buttered basin with the paste ; peel, core, and cut the apples into slices until the basin is full ; add a tablespoonful of sugar (or a little more), about half a dozen cloves ; cover with crust ; pinch the edges together ; flour a cloth and tie securely over the top ; put it into boiling water and boil for an hour and a half, a little more will not matter as boiled puddings improve with being thoroughly well boiled. 521— GRANADILLA PIE. 6 granadillas 2 lemons J cupful of sugar Puff paste. Mode. — Cut up the granadillas and put them into a pie- dish ; squeeze two lemons, add the juice, the sugar and a few cloves to the granadillas ; do not add any water, as they are sufliciently moist without it. Cover with puff paste and bake. Pastry, Pies and Puddings. 522— APRICOT PIE. J lb. Mildura apricots Essence of lemon Sugar Puff paste. Mode. — Get the Mildura dried apricots, soak them over night, then stew them in about half a pint of water with a cupful of sugar, and a few drops of essence of lemon, for about half an hour ; put them in a pie-dish ; cover with puff paste and bake for twenty minutes. 523— APRICOT CREAM. J lb. Mildura apricots (or 1 tin) ^ pt. milk 5 eggs 1 cupful sugar. Mode. — Having soaked the apricots over night, put them on to stew with half a pint of water and half of the sugar (leaving the remaining half for the custard) for one hour ; put them in a pie- dish, and when cold put the cream or boiled custard over them. To Make the Cream or Custard. Mode. — Put the milk on to boil ; beat up the whole of three eggs and the yolks of two more ; mix in the remainder of the sugar, and then pour the boiling milk on to the eggs, stirring the one way all the time until it thickens ; when cold pour over the apricots, then beat up the remaining whites to a stiff froth, and ornament the top with it. 524— APRICOT SOUFFLE. ^ lb. Mildura apricots or 1 tin 1 cupful boiled rice of preserved ones Small cupful sugar 4 eggs Nutmeg.

Records on this page

Shoet CrustSuet Crust for Boiled PuddingsApple PuddingGranadilla PieApricot PieApricot CreamBaked CustardTo Make the Cream or CustardApricot Souffle

Mrs. Maclurcan's cookery book