Artizan recipes

Chop the suet very fine and mix well with the flour and baking-powder ; make this into a stiff dough with cold water. Dip a pudding-cloth into boiling water, dredge well with flour, put in the dough ; tie it up securely in the cloth, but leave it room to swell. Boil in plenty of water two hours and a half. Swiss Roll. Ingredients. Two tablespoonfuls of Milk. Two Eggs. Their weight in Fat or Butter (1½ oz.), Sugar and Flour. Half teaspoonful of Baking-powder. Jam or Marmalade. Cream the fat and sugar, add half the flour and one egg well beaten, then add the remainder of the flour and the other egg, and mix well together ; then add the milk and the baking- powder. Grease a paper, fit it on a baking tin, and spread the mixture on it ; bake about ten minutes. Then spread it with three large tablespoonfuls of jam or marmalade, roll it up carefully, and sift castor sugar over it. In cold weather, the chill should be taken off the milk. The same ingredients make Canary Pudding, without jam or marmalade, and it must be put into a mould and steamed one hour. Tapioca or Sago Blanc-Mange. Ingredients. Five ounces of Tapioca. One pint and a half of Milk. Three ounces of castor Sugar. Vanilla or Lemon. Soak the tapioca for four hours in one pint of cold water, then stir it into the milk boiling, add the sugar, flavour it to taste with vanilla essence ; boil it for fifteen minutes, then pour it into a mould ; when it is cold turn it out. Treacle Pudding. No. 1. Ingredients. Half a pound of Flour. Quarter of a pound of Suet. Half a teaspoonfui of Carbonate of Soda. Salt. Three-quarters of an ounce of ground Ginger. One gill of Treacle. Quarter of a pint of Milk. One Egg. Chop the suet as finely as possible, and put it into a basin with the flour, carbonate of soda and ginger. Beat up the egg, mix the treacle and milk with it, and stir this into the mixture in the basin ; add more milk if required to make the pudding moist. Grease a basin thoroughly, put the pudding mixture into it, cover with a greased paper. Have enough boiling water to come halfway up the basin in a saucepan, and steam for two hours. 8o Treacle Pudding. No. 2. Ingredients, One pound of Flour. Ten ounces of Suet. Two ounces of Bread-crumbs. One Lemon. Half a pint of Treacle. Salt. Chop up the suet very finely ; add it to the flour with a pinch of salt ; mix it to a stiff paste with a little cold water. Line a pudding-basin with the paste. Pour in a layer of treacle, then a layer of bread-crumbs and grated lemon-rind mixed, and so on alternately until the basin is full. Tie the basin over with a pudding-cloth, and boil for two hours and a half. Boiled Bread or Plum Pudding. Ingredients. One pound of scraps of Bread. Four ounces Flour. Four ounces Brown Sugar. Three ounces Currants. Three ounces Plums. Three ounces chopped Suet. A pinch of ground Ginger. A teaspoonful of Baking Powder. Soak the bread for some hours and then press all the water out ; mix in all the other ingredients, tie this up tightly in a floured cloth and boil for two hours. Bread Fritters. Ingredients. Half-pint Milk. Half-teaspoonful of Sugar. A little Salt. Two or three pieces of Lemon Peel. One Egg. Two ounces Butter. Six or eight pieces of Bread about quarter of an inch in thickness, and cut out with a round or oval cutter.