The St. Mungo cookery book

T.G., Edinburgh. BATTER PUDDING (Boiled). 3 fresh eggs. | 4 tablespoonfuls dried flour. 1 pint new milk. Beat eggs, mix with them flour and milk by degrees, that the batter may be smooth. Beat with a wooden spoon for a quarter of an hour. Butter a basin, pour in the batter, dip a cloth into boiling water, dredge it with flour, and tie over the basin, plunge into fast-boiling water, move it quickly up and down for a few minutes, then boil fast for an hour and a quarter. Serve with sweet sauce. Sweet Sauce. — Knead an ounce of fresh butter with tablespoonful of baked flour and stir into the third of a pint of boiling milk, add 2 tablespoonfuls of moist sugar, boil 10 minutes, then stir in 2 tablespoonfuls of cream, and pour sauce over pudding. Mrs Brown, 5 Willowbrae Avenue, Edinburgh. BLACK CAP PUDDING. I teacupful of milk. I egg. i teacupful of currants. I tablespoonful of flour. I teaspoonful of sugar. A little grated nutmeg. A pinch of salt. Mix all the dry ingredients together in a basin. Beat the egg and add the milk to it. Pour over the dry ingredients and mix well. Boil for 2 hours. Serve hot with cream. Mrs Brown, Jedburgh. BOILED FRUIT PUDDING. [By kind permission of Marshal f s “ FarolaP) 5 ozs. of suet. 6 ozs. of flour. 2 ozs. of Marshall’s fine farola. Water to mix. Pinch of salt and baking powder. lbs of apples, gooseberries or any other fruit in season. Chop the suet, mix it with the flour, Farola, salt, and baking powder, moisten to a stiff paste with water (about i gill will be required). Roll out the pastry, cover a greased pudding basin with the mixture, fill up with fruit, sweeten to taste, cover with the trimmings of the pastry. Tie firmly in a cloth and boil for 2 hours. BREAD FRITTERS. Cut very thin bread and butter, put raspberry or strawberry jam between, cut crust, and then cut into fingers. Make batter of 1 egg, 2 tablespoonfuls flour, pinch of salt, a pinch of baking powder, and mix consistency of cream. Dip bread into batter, fry on both sides slowly. Sprinkle castor sugar over them. Osborne. BUTTERED APPLES (French). Remove the hearts of some good rennet apples and fill up with fresh butter and castor sugar. Peel the apples and then put them into a tart-dish lined with butter and sprinkled with sugar. Put in oven and fire equally above and below till the apples are cooked. Serve in the dish with a small spoonful of gooseberry jelly on top of each. A.B., Paris. CHARITY PUDDING. I breakfastcupful stale bread. I pint milk. I teacupful sugar. 2 tablespoonfuls cocoa. I eggi teaspoonful vanilla essence. Soak the bread in cold water till quite soft, then drain off water and beat up with a fork till bread is quite fine. Mix the cocoa and sugar with a little of the milk into a smooth paste, boil the remainder of the milk and pour it over the cocoa, then add to this the bread, and mix all thoroughly and let it stand till cool. Beat the egg, add the vanilla and stir well among the mixture. Turn into a greased pudding mould and steam for hours. Serve with custard or whipped cream. M. A. B. H. A. CHOCOLATE MOULD. I pint milk. 4 oz. chocolate (vanilla). I oz. gelatine. 3 ozs. sugar. Yolks of 2 eggs.