Cookery for every household

J lb. currants. Sieve the flour and salt into a basin and rub in the fat until free from lumps. Add the sugar, the 6 oz. raisins. 2 oz. candied peel. A pinch of salt. 1 table-sp. golden syrup. carrot, and potato sieved and the fruit carefully prepared. Mix all together, add the syrup and a little milk if necessary, and put the mixture into a well-greased basin. Cover with greased paper and steam quickly. Time to steam, 4 to 5 hours. Sufficient for 6 or 7 persons. Probable cost, 10 d. to Is. 1800. Vegetarian Suet Pudding 6 oz. whole-meal flour. I 3 oz. butter, lb. tapioca. | | tea-sp. salt. First wash the tapioca, cover it with cold water and let it soak overnight. Next day, drain off any remaining water and add to the tapioca, the butter melted, the whole-meal flour, and salt. Mix well together and put the mixture into a greased mould or basin. Cover and steam at least 2 hours. When ready, turn out and serve with golden syrup. 1801. Viennoise Pudding | lb. bread cut in dice. 4 or 5 lumps sugar. 1 table-sp. water. Squeeze of lemon juice. \ pt. milk. 2 oz. castor sugar. 2 or 3 oz. sultanas. 1 oz. candied peel. 1 oz. sweet almonds. 2 eggs. 1 glass sherry. Grated lemon rind. Use rather stale bread free from crust, cut it in dice, and put it in a basin. Put the loaf sugar into a small strong saucepan with the water and lemon juice and boil them together until a rich brown colour. Add the milk and stir over the fire for a few minutes until thoroughly mixed. Then strain over the bread. Beat the eggs and add them with the wine. Add the rest of the ingredients, the sultanas cleaned, candied peel shred, and almonds blanched and shred. Mix lightly, pour into a well-greased mould, cover with greased paper, and stand half an hour. Then steam slowly and steadily until firm to the touch. Serve with wine or German sauce. Time to steam, 1 to 2 hours. Sufficient for 4 or 5 persons. Probable cost, 9 d. 1802. Walnut Pudding 1 lb. shelled walnuts. 3 eggs. 3 oz. butter. 3 oz. castor sugar. 2 oz. flour. 2 oz. rice flour. 2 table-sps. milk. A few drops of vanilla. 1 dessert-sp. grated chocolate. \ tea-sp. baking powder. Toast the walnuts in the oven for a few minutes, and then chop them finely, or pound them in a mortar. Cream the butter in a basin, add the sugar and the walnuts, and then the eggs and flour by degrees. Beat the mixture well between each egg that is added. Melt the chocolate in the milk, and add it with the baking powder and flavouring. Grease a pudding mould, and decorate it nicely with a few pieces of angelica and glace cherries. Pom) the mixture into it, and steam slowly with a greased paper on the top. Turn out and serve with custard or chocolate sauce. Time to steam, \\ hours. Sufficient for 4 or 5 persons. Probable cost, 10i. 1803. Welcome Guest Pudding J- lb. bread-crumbs. 2 oz. suet. 1A- oz. candied peel. l| oz. sweet almonds. 1 gill milk. 2 oz. sugar. 2 eggs. Rind | lemon. Lemon sauce.