Cookery for every household

Chop the suet very finely (see p. 395), and mix it in a basin with the other dry ingredients. Then make a well in the centre, and pour in enough milk or water to make a softish dough. Mix quickly and lightly, and put the mixture at once into a well-greased basin. Cover with greased paper, and steam steadily the required time. Turn out when ready, and serve with syrup or jam sauce. Notes. — Buttermilk may be used instead of sweet milk. The bread-crumbs may be omitted and £ lb. flour used, but the pudding will not be quite so light. A few currants, raisins, sultanas, or chopped nuts may be added to the mixture if wished, or 2 table-spoonfuls of jam or syrup may be put into the basin before putting in the mixture. Time to steam, 21 to 3 hours. Sufficient for 4 or 6 persons. Probable cost, 4 d. 1796. Sultana Pudding \ lb. flour. | lb. bread-crumbs. | lb. suet. 4 to 6 oz. sultanas. £ tea-sp. salt. 1 tea-sp. baking powder. 1 egg. A little milk. Sieve the flour into a clean dry basin. Shred and chop the suet finely, using a little of the flour to prevent it from sticking to the board and knife. Clean and pick the sultanas, and mix all the dry ingredients together. Then moisten with the egg well beaten and sufficient milk to make a stiffish dough. Roll out the mixture into the shape of a bolster, and tie it up like a roly-poly in a scalded and floured cloth. Plunge the pudding into a saucepan of boiling water with a plate at the foot, and boil quickly for several hours. Turn out, and serve plain or with white, jam, or marmalade sauce. Notes. — Buttermilk may be used instead of sweet milk for binding the mixture. This pudding may also be steamed in a basin. Time to boil, 3 to 4 hours. Sufficient for 5 or 6 persons. Probable cost, 9 d. \ lb. flour. 6 oz. suet. | tea-sp. ground cinnamon. 1 tea-sp. ground ginger. 1797. Treacle Sponge | tea-sp. carbonate of soda. | cup of milk. | cup of treacle. 1 egg. A pinch of salt. Sieve the flour, salt, and spices into a basin, and add to them the suet finely chopped. Mix all lightly together with the fingers until free from lumps, and make a well in the centre. Add the treacle slightly warmed and the egg well beaten. Heat the milk in a small saucepan, and add the soda to it. Then mix all together for a few minutes and pour the mixture into a well-greased mould or basin, leaving room for the pudding to rise. Cover with greased paper, and steam until the pudding is well risen and feels firm to the touch. Turn out carefully and serve with custard or white sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost. Id. \ lb. flour. I lb. suet. | tea-sp. carbonate of soda. 1798. Syrup Pudding 1 tea-sp. ground ginger. 2 table-sps. syrup. 1 egg. 1 tea-cupful milk. Sieve the flour, ginger, and soda, and add to them the suet, very finely chopped. Mix these dry ingredients together and make a well in the centre. Put in the syrup and then the egg and milk, beaten together. Beat all together, pour into a wellgreased mould or basin, cover with greased paper, and steam until thoroughly cooked. When ready, turn out and serve with syrup sauce. Time to steam, 2 to 3 hours. Sufficient for 4 or 5 persons. Probable cost, 7 d. 1799. Vegetarian Plum Pudding | lb. flour. J lb. vegetable fat. I lb. brown sugar. I lb. cooked potatoes, i lb. cooked carrots.