The St. Mungo cookery book

Mix, while chopping suet, the flour and breadcrumbs. Stone raisins and cut in halves. Wash well currants and sultanas and dry in cloth. Shell almonds and cut up. Grate ofT only yellow rind of lemons. Add sugar, salt, and spice. Mix all well together, then beat up eggs, mixing them with the milk. Pour these into the mixture and mix well. Then melt butter in saucepan and pour in the rest of the ingredients, mixing thoroughly. Now it is ready to put into greased moulds. Cover the top with a piece of white paper, then tie on cloth. Let the water be quite boiling when you put them in. Let them boil for 8 hours. This quantity is .sufficient for 2 puddings. After they have boiled for 8 hours, take them out and let them stand till cold. Take off cloth, leaving paper still on. When required put them once more into boiling water, with a clean cloth on top, and steam for 2 houns. Take out of pot ten minutes before dishing and it will turn out better. COCOANUT AND I break fast cupful Ijreadcrumbs. 1 breakfastcupful milk. I orange. ORANGE PUDDING. 2 eggs. 2 large cocoanut. I oz. butter. tablespoonfuls 2 tablespoonfuls sugar. Put cocoanut, crumbs, sugar, and butter into a bowl, let milk be boiling and pour over them, and let it soak for a little, then grate in the rind of orange, add the juice and the yolks of eggs well beaten. Mix all well together and pour into a buttered pie-dish and bake in a moderate oven 20 to 30 minutes. Beat up whites with some sugar to a stiff froth and spread over top. L. J. R. COCOANUT PIE. To a pint of scalded milk and a teacupful of sugar, the yolks of two eggs and a dessertspoonful of cornflour dissolved in milk. Beat together, cook in the milk, and add a teacupful of grated cocoanut which has been soaked in milk over night. Bake with lower crust only. Mrs Wm. Jack, Barre, Vt. COFFEE BLANC MANGE. 1 pint of milk. i pint strong coffee. 2 oz. gelatine. 4 eggs. 6 oz. castor sugar. Boil milk and soak gelatine in it. Pour this on to the eggs, which must be well whisked, add sugar and pint of coffee. Let it cool, pcur into moulds, turn out and serve with whipped cream. “ Cynica,” Liverpool. CURATE’S PUDDING. 2 eggs. 2 ozs. Hour. ^ pint milk. 2 ozs. sugar. Some jam. 2 ozs. butter. Beat yolks of eggs, sift in flour, and one tablespoonful of milk. Put remainder of milk in a pan with the sugar and butter together, but not to boil. When the eggs and flour are beaten smooth add the hot milk, etc., also the whites stiffly beaten. Mix thoroughly and pour into 4 buttered saucers. Bake in a quick oven for 20 minutes. When cooked a light brown colour lay 2 of them on a dish, spread with jam, place the other 2 on top and serve at once. “ Cynica,” Liverpool. DERBY PUDDING. Put a layer of jam into a buttered pie-dish. Cover with stale sponge cakes cut in fingers ; add more jam and more cake till the dish is almost full. Make a custard with the yolks of 2 eggs, ^ pint of milk and a tablespoonful of sugar. Flavour with vanilla and pour over cakes. Let this soak I hour. Then whip the whites of the 2 eggs. Add a very little sugar and vanilla. Spread over the top of the pudding. Place in a quick oven and brown slightly. A. Brunton, Edinburgh. DINORAH PUDDING. 4 lb. of prunes, i lb of breadcrumbs. I tablespoonful of brown sugar. I oz of butter. 3 eggs- Small piece of lemon rind.