Wholesome cookery

the flour. Put it back on the fire and let it boil a few xninutes, stirring all the time. It must be now quite a stiff paste, very nearly like a lump of dough. Put this lump in a large bason. When cool — not cold — put in 1 (unbeaten) egg ; mix it well with the paste ; then add the second egg, and then the third. It takes about 4 minutes to mix in thoroughly each egg. Let this paste stand two or three hours before using it. Now put in a deep stewpan some fat, clarified lard, or dripping ; when it boils completely, dip a teaspoon in it, and then take half a teaspoonful of the batter and drop it into the fat. Continue until you have used up all the batter. Each fritter will be cooked when it is a rich gold colour and swollen to the size of an apricot. The reason you dip the teaspoon in the boiling fat is to cause the batter to slip easily off the spoon. Serve the fritters on a d’oyley with castor sugar sprinkled over. 366. — Canadian Pudding. Make a custard with half a pint of milk, 4 yolks of eggs, and a little sugar. Boil 2 tablespoonfuls of corn flour in ½ pint of milk with a little sugar ; let it get cool. Then fill a deep dish with layers of jam, custard, and the corn flour mixture. Finally whisk the whites to a stiff froth with some sifted sugar ; place it on the top of the layers and bake it till just set, and serve in the same dish. Another way. — Proceed as above, but use a thick coffee or chocolate custard instead of plain custard, and leave out the jam, 367. — Almond Puddings. Boil half a pint of milk with 2 ounces of butter. Pour it over 6 ounces of bread-crumbs; add 12 peeled and pounded Jordan almonds, sugar to taste, and 2 well-beaten eggs. Bake it half an hour in buttered cups or little moulds. Serve hot. 367a. — Almond Cream. Peel and pound 2½ ounces of best almonds. Mix this with a pint of boiling cream ; add gradually 4 yolks of well-beaten eggs, a little sugar. Put this in a mould and steam till set ; turn out when cold. 368. — Malvern Pudding. Line a bowl with slices of tolerably stale crumb of bread — the slices must be a quarter of an inch thick — then fill up the bowl with hot stewed fruit. Cover the top with more slices of crumb of bread ; put it on one side till next day. Turn it out and serve with cream or custard poured over it. 369. — Marmalade Pudding. 2 eggs (weigh them), same weight of bread-crumbs ; same of flour, of butter, of sugar ; 2 tablespoonfuls of IIG orange marmalade. Beat the butter and sugar together till they are quite creamy in appearance ; work in the eggs very lightly but thoroughly, then work in the bread-crumbs, and next the marmalade. Place in a pretty mould, and steam it for three-quarters of an hour. Serve with the following sauce : — 1 tablespoonful of marmalade, 1 teacupful of sherry ; boil the two together, and serve over or round the pudding. N.B. — Every ingredient of this pudding miust be thoroughly well mixed in. 370. — Scotch Pudding. 12 tablespoonfuls of bread-crumbs, 7 of chopped suet, 4 of moist sugar, 4 of orange marmalade, the rind of 1 lemon grated, 4 eggs, half a teacupful of milk. Mix well together; put it in a mould and steam 3 hours. Serve hot. You can use jam in place of marmalade ; but if you do, you must omit the grated lemon-peel. 371. — Semolina Pudding.