The "ideal" cookery book

4-lb. raisins. $-lb. bread crumbs, 4 tablespoonsful treacle. i-pint milk. Chop the suet and stone the raisins and mix all well together and boil 3$ hours. 8. Lemon Pudding. io-oz. bread crumbs. 2-pints milk. 2-oz. butter. J-lb. sugar. 4 eggs. Grated rind of 1 lemon. Bring the milk to boiling point, stir the butter in, and add the other ingredients. Put pastr3' round a dish, fill with the mixture, and bake § hour. 9. Parson’s J-lb. chopped suet. J-Ib. flour, j-lb. currants. J-lb. raisins. 1 tablespoonful moist £ teaspoonful ground sugar. ginger. 4 teaspoonful salt. Mix well and boil 3 hours. 10. Queen’s Pudding. 4-oz. bread crumbs. 4 tablespoonsful strawberry jam. Place in a pie dish, and pour custard on made from 1 egg and i-pint milk. Bake 4 hour. ii. Ideal Pudding. £-pint bread crumbs. i-pint boiling milk. Grated rind of i lemon i tablespoonful sugar. i-oz. butter. Yolks of 2 eggs. Butter a disb, pour in the mixture and bake until set. Beat the whites of eggs and pile on the top of pudding and put in the oven to brown. 12. Curd Pudding. i-lb. curd. 3 tablespoonsful bread crumbs. 1 tablespoonful milk. Mix all together, and bake 20 minutes in the dish. Good either hot or cold. Pudding. 2-oz. butter. 2 tablespoonsful sugar 2 eggs. 13. Chocolate Blanc Mange. i-oz. gelatine. 2-oz. grated chocolate or cocoa i-pint milk. J-lb. sugar Dissolve the gelatine in half of the pint of milk. Grate the chocolate and mix it and the sugar to a smooth paste with a little milk. Place the gelatine on the fire with rest of milk and when nearly boiling add the chocolate, &c. Boil for 12 minutes, stirring all the time one way. Put in a mould. 14- Suet Dumplings. i-lb. suet. |-lb. flour. Chop suet very fine, add flour and 1 teaspoonful baking powder (if liked). Mix with water aud boil. Be sure the water is boiling. 15. Snow Pudding. £ small packet of gelatine. 5-oz. castor sugar. Juice of 2 lemons. Whites of 3 eggs. Put gelatine to soak in teacup of cold water for about £ hour. Then pour breakfast cup of boiling water on, when quite dissolved add lemon juice and sugar, strain, add whites of eggs put in large bowl and beat with egg whisk about £ hour — more in hot weather. 16. French Pancakes. 3 eggs. 3-oz. butter. 3-oz. sifted sugar. 3-oz. flour J-pint of warmed milk. Beat eggs and add to butter, stir in sugar and flour, Mix well and add the milk aud beat a few minutes. Put on a buttered dish, and bake 20 minutes. 17. German Pancakes. 2 tablespoonsful flour 2 teaspoonsful castor sugar 2 eggs J cup milk. Bake very quickly and eat at once. 18. Junket. 1-pint new milk. 1 tablespoonful rennet 3 or 4 nibs of sugar Little nutmeg. Make the milk warm, put the sugar in a basin, pour the milk into it and stir well until the sugar is dissolved, then add the rennet and stir very quickly, put in a cool place as gently as possible. 19. Three Minutes Pudding. 1 tablespoonful flour. 1 tablespoonful sugar. 1 teaspoonful baking powder. 1 egg. Beat the egg, add sugar &c., and • beat well. Place in a dripping tin and bake lightly. Take very quickly from the tin and spread with preserve and roll up and sift sugar over. Eat with plain sauce. 20. German Pudding.