Cookery for every household

2 eggs — their weight in butter, flour, and castor sugar. 4 tea-sp. baking powder. Flavouring. A pinch of salt. Make the mixture according to directions given for Canary Pudding (Recipe 1748), adding flavouring to taste. Have ready greased seven or eight small cups or dariole moulds, half fill them with Castle Puddings the mixture and steam or bake the puddings until well risen and firm to the touch. Turn them out when ready and serve with jam sauce poured round. The moulds may, if liked, be decorated with a few small pieces of cherry. Time to cook, 20 minutes. Sufficient for 5 or 6 persons. Probable cost, 7d. 1756. Chelsea Pudding J lb. flour. J lb. suet. | lb. bread-crumbs. £ lb. raisins. A pinch of salt. J lb. currants. 1 tea-sp. baking powder. 1 tea-cupful treacle. 1 cupful milk. Chop the suet finely and mix it in a basin with the bread-crumbs, flour, salt, and baking powder. Mix well together with the tips of the fingers, and add the currants and raisins carefully prepared. Make a well in the centre, add the treacle slightly warmed, and then the milk by degrees. Beat all together and then pour into a well-greased mould. Cover with greased paper and steam steadily the required time. When ready, turn out and serve with sauce. Time to steam, 3 hours. Sufficient for 5 or 6 persons. Probable cost, 9d. 1757. Cherry Pudding, l 4 lb. flour. J lb. suet. 2 oz. sugar. A pinch of salt. 2 eggs. 1 tea-sp. baking powder. 4 pt. milk. | lb. fresh cherries. A few bread-crumbs. Sieve the flour, sugar, salt, and baking powder into a basin, add the suet finely chopped, then the eggs well beaten and the milk by degrees. Beat the mixture well, and, lastly, add the cherries, which have been stalked and stoned, and carefully wiped. Pour the mixture into a basin that has been well greased and sprinkled with bread-crumbs, cover with greased paper, and steam steadily the required time. Serve with wine sauce. Time to steam, 24 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 10d. 1758. Cherry Pudding, 2 4 lb. fresh cherries. 24 oz. brown breadcrumbs. Grated rind of 4 lemon. 14 oz. castor sugar. 1 gill milk or cream. 2 eggs. 1 oz. loaf sugar. The juice of 4 lemon. | gill of water. Put the bread-crumbs, sugar, and grated lemon rind into a basin. Wash, pick, and stone the cherries, and add three-quarters of them to the bread-crumbs, &c. Boil the milk or cream, and pour it over the crumbs and fruit. Add the yolks of eggs, and lastly the whites beaten to a stiff froth. Pour the mixture into a well-greased mould or basin, cover with buttered paper, and steam slowly and steadily until well risen and firm to the touch. Make a sauce with the remainder of the cherries, water, lemon juice, and loaf sugar. Put all these ingredients into a saucepan, and boil gently from ten to fifteen minutes. Add two or three drops of carmine to make it a pretty pink colour. Turn the pudding carefully on to a hot dish, and pour the sauce round it. Time to steam, 1 hour. Sufficient for 3 or 4 persons. Probable cost, 6 d. to 8 d. 1759. Chestnut and Custard Pudding 24 chestnuts. 1 gill water. Rind of 4 lemon. 4 pt. milk. 3 yolks of eggs. 2 whites of eggs. 2 oz. sugar. Caramel. 3 oz. loaf sugar. 4 gill water. A squeeze of lemon juice.