The Apsley cookery book

Two tablespoonfuls of strawberry Jam. Beat the butter to a cream, add it to the sugar ; whip the whites of eggs to a stiff froth, and mix it with butter and sugar. Sprinkle the flour in gradually, stirring all the time. Put in the jam, well mixing all the time ; add the soda last thing. Steam in a well-buttered mould or basin for four hours. 326. Sultana Pudding (Steamed). Ingredients . Half a pound of Flour, or Ruskcrumbs. Twelve ounces of Sultanas. Quarter of a pound of brown Sugar. Quarter of a pound of mashed Carrots. Quarter of a pound of mashed Potatoes. Quarter of a pound of Albene. One tablespoonful of Treacle. Two ounces of finely-cut candied Peel. Well mix the flour (or bread-crumbs), sultanas (after they have been carefully picked over), carrots, and potatoes (both must be well mashed first), and sugar together. Warm the treacle and Albene and add these with the candied peel last thing. This pudding is improved by being mixed overnight, and should rise very high. Steam in a buttered basin about four hours. 327. Sweet Potato Pudding. Ingredients. Four ounces of Potatoes. Two ounces of Butter, or Albene. Three ounces of Sugar. Whites of three Eggs. Juice of one Lemon. Cook and mash the potatoes, beat in the butter and sugar, then add the well-beaten whites of eggs, and, lastly, the juice of the lemon. Put into a well-greased mould and steam for half an hour. Can be baked if liked. 328. Tapioca and Apple Pudding. Ingredients. One ounce of Tapioca. One pint of Milk. One dessertspoonful of Sugar. Half an ounce of Butter. Half a pint of stewed Apple. A little grated Nutmeg. Wash the tapioca and soak it in as much boiling water as will cover it for an hour. Boil the milk and put in the sugar and butter. Place the apples at the bottom of a pie-dish. Now pour away any water that has not been absorbed by the tapioca, and spread the tapioca over the apples. Pour in the sweetened milk, and grate a little nutmeg over all. Bake in a moderate oven for an hour. 329. Tapioca Pudding. Ingredients. One ounce of Tapioca. One pint of Milk. One dessertspoonful of Sugar. Half an ounce of Butter. The thin rind of half a Lemon. A tablespoonful of finely-grated Bread-crumbs. A little grated Nutmeg. Wash the tapioca and put it in a pie-dish. Cover it with boiling water and let it stand an hour. Pour off any water that has not been absorbed. Meantime, put the milk to simmer with the lemon rind, until it is nicely flavoured, then remove the lemon and add the sugar and butter. Sprinkle the bread-crumbs over the tapioca, and pour over the milk. Grate a little nutmeg over the pudding, and bake for an hour in a moderate oven. 330. Treacle Pudding. Ingredients . Golden Syrup. | Paste. Make the paste according to recipe 44 Paste for Puddings.” Roll out to half an inch, and spread golden syrup over the paste, leaving a margin of an inch all round. Dip the pastry brush in cold water and slightly squeeze the edges. Wrap loosely in buttered paper and steam for three hours. 331. Treacle Tart. Ingredients. Three tablespoonfuls of Golden I Two ounces of Bread-crumbs Syrup. I Half an ounce of Butter. Paste.