Liverpool School of Cookery recipe book

the sugar, and grate in the nutmeg or lemon rind. Mix the bread crumbs with the finely chopped suet and other half of the sugar. Grease a plain mould, and sprinkle it with fine brown crumbs. Lay one-third of the mixture of suet and crumbs in the bottom of the mould, draw part of it up the sides of the mould, then put in half the stewed apple and so on, leaving one-third of the crumbs for the top. The mould should be entirely lined with the breadcrumb mixture. If the stewed fruit touches the tin it is apt to stick. Bake \ hour, then turn out of the mould. Superior Treacle Pudding. J lb. bread crumbs. \ lb. flour. Pinch of salt. 1 teaspoonful baking powder. 1 saltspoonful grated nutmeg. | lb. suet. 2 oz. currants. 2 oz. moist sugar. Juice and grated rind of one lemon. 2 eggs. 2 large tablespoonfuls treacle. About | pint milk. Method : Chop the suet finely, clean the currants, beat the eggs. If the treacle is stiff, put it to soften in a warm place. Mix all the dry ingredients well together, then add the lemon juice, treacle, eggs and milk. Put into a well-greased quart mould. Cover with greased paper and steam 2 hours. Bishop’s Pudding. 3 oz. ground rice. 1 pint milk. 2 oz. butter. 2 oz. castor sugar. T oz. sweet almonds, chopped. 1 bitter almond, chopped. 2 eggs. Orange marmalade. Method : Boil the ground rice in the milk for 10 minutes, or till thick. Stir in the butter, sugar, chopped almonds, and lastly the beaten eggs. Pour into a pie dish, cover the top with orange marmalade, and bake in a very moderate oven for about three-quarters of an hour. Metropole Pudding. Puff paste. Jam. Savoy biscuits. A oz. flour. 1 oz. butter. A pint milk. 2 eggs. Flavouring. Method : Line a pie dish with puff paste, spread on it a layer of. jam, and over it a layer of Savoy biscuits. Make a sauce of 1 oz. butter, \ oz. flour and ^ pint milk, sweetened and flavoured. When cooled a little, add 2 yolks and pour over the cakes. Bake in a moderate oven for 35 or 40 minutes. Cover with 2 whites in froth and return to the oven to set and slightly colour. Viennoise 5 oz. bread cut in £ inch t dice. 1 glass sherry. \ pint milk. 8 oz. castor sugar. 5 oz. sultanas. Pudding. Grated rind of 1 lemon. 2 oz. mixed peel. 1 oz. loaf sugar. 2 tablespoonfuls water. A pint milk. 3 eggs. Method : Soak the dice in the sherry and \ pint milk, keeping them covered. Clean and pick the sultanas, cut the candied peel finely, and mix with the sugar and grated lemon rind. Put the sugar and water into a small iron saucepan, allow it to turn a very dark brown, then take from the fire and let it cool. When cooled, add \ pint milk. Let the caramel dissolve in the milk, then add the beaten eggs, cook slightly, and strain the brown custard over the bread previously mixed with sultanas, sugar, etc. Have ready a well-buttered and sugared mould, pour in the pudding, cover with a greased paper and steam 2 hours. Serve with vanilla sauce. Rich Christmas Pudding. 6 oz. - 1 dessertspoonful salt, i lb. moist sugar. 1 lb. bread. 1 lb. currants. 1 lb. Yalentia raisins. 1 lb. sultanas. 4 lb. mixed candied peel. j lb. beef suet. 2 oz. almonds. 1 nutmeg, grated. 1 teaspoonful grated ginger. 8 eggs. | pint brandy. About 1 pint of milk.