Myra's cookery book

Bake it in a moderate oven i| hours. turn out of the mould and serve. 53.-FIG PUDDING. Order. Ingredients. Quantities. Method. I... Bread crumbs i lb. ... 1 2... Chopped figs i lb. ... i [> Mix all together. 3" Moist sugar ... 6 oz. 4... Chopped suet ilb. ... 1 J 5 — Flour 2 OZ. 6... Beaten eggs... 2 1 7.. . 8.. . Milk Grated nut- I wine glass ! Stir into the dry ingredients, and I mix well. meg J g... » •• • • » Press into a buttered mould, tie a floured cloth over, and boil 3 hours. 34.-DATE PUDDING, See preceding receipt, substituting dates for figs. 35.-LEMON PUDDING. See receipt for Marmalade pudding, substituting the grated or chopped rind of i lemon for the marmalade. 36.-PRUNE PUDDING. Order. Ingredients. Quantities. Method. I... Milk I wine glass Put into a basin. 2... Yolks of eggs 4 I Beat up and add to the milk. 3- Whites of eggs 2 PUDDINGS. 309 PRUNE PUDDING— Order. Ingredients. Quantities. Method. 4... Flour 4 table spoonsful I 5" Salt I pinch ... J-Add. 6... Powdered 2 tea I ginger spoonsful J . . .. 7... Milk pints... Add gradually. 8... Prunes I lb. ... Add. g... • • . ... ... ... Boil I hour tied up in a clo h. 10... Melted butter ... Pour over when you serve. Note.— Damsons are very nice cooked like this. 37-AMBER PUDDING. Order. Ingredients. ] Quantities, j Method. I... Flour lib. ... 2... Bread crumbs do. 3" Chopped suet do. Mix all together; put them in a 4... Sugar do. ' buttered basin and boil. 5 — Marmalade ... do. 6... Beaten egg ... I J 38.-SFONGE SANDWICHES. Order. Ingredients. Q.uant!ties. Method. I... Sponge cakes 6 ... Cut in half lengthways. 2... Strawberry jam Put a layer on the lower half of each sponge cake, and cover with the top half, and arrange them in a glass dish. 3" Sherry If liked ... Pour over to saturate the cakes. 4... Sweet almonds ... Blanch, cut in slices, and stick into the top of the cakes. 5... Custard ^ pint ... Pour over and serve. 310 MYRA'S COOKERY BOOK. 39— CABINET PUDDING. Order. Ingredients. Quantities. Method. I... Butter Joz. ... Butter the inside of a plain mould. 2... Dried cherries 3 doz. ... Arrange in a pattern all over the buttered mould. 3- Angelica Small slices Arrange amongst the cherries, keeping to one pattern throughout. 4... Sponge cakes i lb. ... Cut in slices and add. 5-- Ratifias i lb. ... Add. 6... Lump sugar... 3 oz. Add. 7... Vanilla ... Enough to give a good flavour. 8... Thin cream ... f pint ... Heat on the fire. 9... Yolks of eggs 6 Beat well. 10... Whites of eggs 2 Beat and add. II... ... ... Pour the hot cream on to the eggs, beat, and let it stand till quite cool. 12... Brandy or sherry I wine glassful Add gradually to the cream and eggs. 13... ... ... Pour the mi.xture slowly into the mould. 14... ... Cover with buttered paper, and steam the pudding gently one hour. 15... Wine sauce ... Serve with the pudding. 40. -POTATO SOUFFLE. Order. Ingredients. Quantities. Method. Milk Potato flour .. Powdered sugar Butter Yolks of eggs Lemon, vanilla, or almond flavouring i pint 4or5 large spoonsful 6 oz. ij oz. ... 4 Either ... Boil, then take off the fire and let it cool. , Mix togetl'.er in a large saucepan, ' stirring well with a wooden spoon.