Liverpool School of Cookery recipe book

Method : Mix the flour, baking powder, salt and chopped suet in a bowl, add the water gradually, put into a well-greased basin, cover with greased paper, and steam 1 or 2 hours. If liked, an egg may be used instead of part of the water. Suet Pudding. 4 lb. flour. Pinch of salt. £ lb. suet, finely chopped. £ pint water. 5« Fruit Tart. Fruit to fill a 1 pint pie dish. Sugar to sweeten, Water if required, 5 oz. flour. Pinch of salt, 4 teaspoonful baking powder, 24 oz. butter, lard or dripping. Water. Method : Put fruit, sugar and water into the pie dish. Make short crust (see p. 9). Roll out to the shape of the dish, but rather larger, wet the rim, lay on strips of paste cut from the rough edges, wet these strips, cover the tart and trim the edges, holding the dish in the left hand and cutting from you. Decorate the border and bake at once in a rather quick oven till nicely brown (about £ hour). Welsh Cheesecakes. Line patty pans with short crust, put into each a small quantity of jam, and on the top of the jam a teaspoonful of the mixture. Bake immediately in a fairly quick oven till nicely browned. Before serving, sift over with castor sugar. Mixture for Welsh Cheesecakes. — 1 egg. Grated rind of half a lemon. Its weight in sugar, butter, A pinch of baking powder, and flour. Method : Beat the butter and sugar to a cream, add flour and egg alternately, beating between each addition, then lemon rind, and lastly the baking powder. 4 lb. flour. Pinch of salt 4 teaspoonful baking powder Boiled Fruit Pudding. 2 oz. suet, finely chopped. 1 tablespoonful bread crumbs. Fruit, sugar, water. Method : Mix the flour, salt, baking powder, suet and bread crumbs. Make into a very stiff paste with cold water, using a knife for mixing, roll out once, and line a well-greased pudding “basin (1 pint size). Put in fruit and sugar as required, cover with paste, wetting the edges and pressing them well together. Cover the pudding with greased paper and steam for H hours. Semolina Pudding. 1 tablespoonful semolina. 1 pint milk. Pinch of salt. 1 tablespoonful sugar. \ teaspoonful vanilla. 2 eggs. Method : Put the semolina, milk and salt into a pan not less than 3 pts. size ; let it stand 10 minutes, or longer, to soften the semolina. Then set on the fire and stir carefully till it boils. Boil for 10 minutes, stirring all the time. Allow the pan to cool a little, then stir in the yolks, let them cook and thicken, but the mixture must not boil. Beat the whites to a stiff froth, and mix them in lightly but thoroughly. Pour into a buttered pie dish, 1\ pint size, and bake in a moderate oven till the pudding is firm (about 20 minutes), then serve at once. Swiss Apple Pudding. 1 lb. peeled and cored apples. 1 tablespoonful water. 2 oz. moist sugar. A little nutmeg or grated lemon rind. £ lb. bread crumbs. 1 oz. suet. Fine browned crumbs. Method : Peel and core the apples before weighing them. Cut the pieces across and stew in a white-lined pan with the tablespoonful of water. When soft, add half