Middle class cookery book

Warm the milk ; beat up the egg to a froth ; put the butter into a basin with the sugar ; stir them with a wooden spoon to a cream ; add a few spoonfuls of the warm milk. Stir in the flour ; add the rest of the milk and the egg. Mix well together ; butter small plates ; put some of the mixture in each ; bake for twenty minutes. When baked, put a little jam on each pancake, and pile one on the other. Yorkshire Pudding lb. Flour I 1 Pint Milk 2 Eggs I \ Teaspoon ful Salt Put the salt into the flour ; beat the eggs to a froth ; pour them on the flour ; mix it to a smooth paste with a wooden spoon ; when all the lumps are rubbed smooth, add the rest of the milk gradually, beating the batter all the time. Butter a shallow baking-tin ; pour in the batter. Bake for three-quarters of an hour in a quick oven. When baked, cut the pudding into equal sized pieces ; put on a hot dish. Serve with roast beef. Toad-in-the-Hole J lb. Flour 1 Pint Milk A Teaspoonful Salt 1| lb. Mutton Chop 1 E rrrr J Teaspoon ful Pepper Trim the chops ; cut off most of the fat ; lay them in a deep dish ; sprinkle the salt and pepper over ; mix the batter as directed for Yorkshire pudding; pour it over the chops ; bake for an hour and a half in a hot oven. A little chopped onion may be added if liked. Slices of cold meat may be used instead of chops ; the pudding will not then take more than three-quarters of an hour to bake. Bermuda Shape A lb. Raspberry Jam I A Teacupful Water 1 Tablespoonful Arrowroot | Few Drops of Cochineal CHAP, xrn PUDDINGS 171 Rub the jam through a sieve to remove the seeds ; mix the arrowroot and water smoothly together ; put them into a pan with the jam, and stir over the fire till thick ; add the cochineal. Fill a mould or shape with cold water ; let it drain ; put in the mixture. When cold, turn it out. Apple Shape 1 lb. Apples I 1 or 2 Tablespoonfuls Sugar ^ Pint Water | J Teaspoonful Grated Lemon Rind J oz. Gelatine Peel, core, and stew the apples with the lemon rind in the water ; when soft, rub them through a sieve. Dissolve the gelatine in half a gill of water ; add it to the apple ; stir in the sugar. Fill a mould with cold water ; let it drain ; put in the apple. When cold, turn it out. The quantity of sugar used must depend on the sourness of the apples. Serve with cream or custard. Rice Shape 3 Tablespoonfuls Rice 1 Tablespoonful Sugar 1 Teaspoonful Chopped Rind of Lemon Pint Milk Small Piece of Cinnamon Wash the rice well ; put it into a pan with the milk, lemon, and cinnamon ; let it simmer until the rice is thoroughly soft and the mixture is thick. The rice should be so soft that it crushes when slightly pressed with a spoon. Stir in the sugar; put the rice into a mould that has been previously wetted with cold water. When cold, turn it out ; serve with jam or custard. A nice dish may be made by taking a round dish or tin, about two inches deep, placing a smaller tin or basin in the middle, and putting the rice round it. When cold, take out the middle tin or basin ; turn the shape carefully on to a dish ; fill the hole left in the centre with stewed fruit, or custard, or jam covered with 172 MIDDLE CLASS COOKERY BOOK PART II wliipt cream. Be careful to place both the tins or basins in cold water before putting in the rice. Semolina Pudding oz. of Semolina 1 Egg 1 Pint Milk 1 oz. Sugar