Cookery for every household

£ glass sherry or rum. Peel the bananas, removing all pith and string, and slice them lengthwise with a silver knife. Put them on to a plate, sprinkle them with the sugar, lemon juice, and wine, and let them soak for half an hour, turning the pieces occasionally. Meanwhile, make a custard. Beat up the yolks and whites of eggs in a basin with one dessertspoonful of sugar and a few drops of vanilla or any other flavouring. Heat the milk almost to boiling point, and pour it on to the eggs, &c., stirring all the time. Then strain the custard into another basin, add the cake-crumbs, and allow it to cool. Grease a plain tin mould or basin, and arrange the bananas in it crosswise ; pour the custard mixture slowly over them, and cover with greased paper. Place this pudding in a steamer and steam very slowly, until it feels firm to the touch. Or, it may be cooked in a saucepan with hot water to reach half-way up the sides of the mould, but in this case a double fold of paper should be placed below the mould, to prevent the top of the pudding cooking too quickly and becoming tough. This pudding may be served either hot or cold, and a jam or custard sauce, to which any liquid left from the bananas should be added, may be poured round it. Time to cook, at least 1 hour. Sufficient for 4 or 5 persons. Probable cost, Is. 1738. Banana Pudding, 2 2 or 3 bananas. 2 oz. butter. 2 oz. castor sugar. 2 oz. flour. 2 eggs. Grated rind J lemon. | tea-sp. baking powder. 2 table-sps. milk. 1 tea-sp. lemon juice. Peel the bananas and cut them in thin slices with a silver knife. Put the butter and sugar into a basin with the grated lemon rind and cream them together. Add the eggs and flour by degrees and beat well. Then pour in the milk and add the bananas and lemon juice. .Mix very lightly so as not to break the bananas more than is necessary, and stir in the baking powder at the last. Pour the mixture into a well-greased basin, and steam until well risen and firm to the touch. When ready, turn out and serve with lemon or orange sauce poured round. Time to steam, 1 hour. Sufficient for 4 or 5 persons. Probable cost, 8 d. 4 lb. flour. | lb. suet. 2 table-sps. sugar. 1 tea-sp. baking powder. 1739. Baroness Pudding J lb. raisins. £ tea-sp. salt. A little milk. greased paper and steam steadily the required time. Serve with ginger or marmalade sauce. Time to steam, about 3 hours. Sufficient for 4 or 5 persons. Probable cost, 6d. 1740. Batter Pudding \ lb. flour. | 2 eggs. | pt. milk. 1 A pinch of salt. Sieve the flour and salt into a basin, and make a well in the centre. Add the two eggs without beating them, mix the flour gradually into these and add the milk by degrees in the same way as for pancake batter. Beat well until the batter is full of air bubbles, then cover it over and let it stand one hour. Take a basin just large enough to hold the batter, grease it very carefully, and pour the batter into it. Tie a scalded and floured cloth over the top, plunge the pudding into a saucepan of boiling water and boil quickly until ready. Serve with fruit syrup or any nice sweet sauce, or hand melted butter and sugar separately. Note. — This pudding may be steamed or baked instead of boiled. Time to boil, II hours. Sufficient for 3 or 4 persons. Probable cost, 4 d. 1741. Batter and Fruit Pudding | lb. flour. | Fruit. 2 eggs.