I tablespoonful of white
sugar.
A squeeze of lemon juice.
5 to ^ pint of warm milk✪ Dinorah Pudding.
Wash the prunes and stew with enough water to cover
them, along with brown sugar and lemon rind. When soft
take out the stones and lay the prunes on the bottom of the
pie-dish Pour over them the mixture of breadcrumbs,
butter, sugar, lemon juice, warm milk, and the yolks of
eggs, all well mixed. Place in the oven for a short time to
firm. Whip the whites of the eggs to a stiff froth, and lay
roughly on the top and return to the oven to brown.
Minnie Mather, 16 Leamington Terrace.
DOWALLY PUDDING.
oz, butler.
1 oz. sugar.
2 ozs. flour.
f pint milk.
2 eggs.
4 teaspoonful vanilla.
Stewed apples.✪ Dowally Pudding
Melt the butter in a saucepan, but do not let it get hot.
Stir the flour in and add the milk very gradually, stirring
carefully all the time. Let it boil for 3 minutes, then turn
it into a basin and add the sugar and vanilla. Beat the
yolks of eggs, one at a time. Whip the whites to a stiff
froth, and stir lightly through. Put a thick layer of stewed
apples in a pie-dish, pour the batter over, and bake for
40 minutes.
Miss C. B. Wii.soN,
Uowally, Murrayfield.
78
DUTCH APPLE PIE.
Stew the required quantity of apples sweetened to taste.
Add a few currants and raisins and a little candied peel, a
few chopped almonds, and a pinch of cinnamon. Take
some pulf paste,✪ Dutch Apple Pie line a dish with part of it, put in the
apples when cold, cover with the rest of paste and bake in a
quick oven. C. Sangster.
ESSEX PUDDING.
3 oz. butter.
4 oz. sugar.
5 oz. flour.
Jam.
Milk.
2 eggs.
^ teaspoonful baking powder.
J teaspoonful vanilla.✪ Essex Pudding
Cream the butter and sugar, then drop in one egg, add a
little flour, and beat well for a few minutes. Add the other
egg and more flour, and enough milk to mix to a smooth
creamy batter, which should be' rather thin. Mix the
baking powder and vanilla carefully through the batter.
Butter a mould, put some jam in it, and pour the batter
over. Cover with buttered paper and .steam for hours.
Miss C. B. Wilson.
FAIRY PUDDING.
3 leacupfuls water.
1 large lemon.
2 tablespoonfuls cornflour.
2 eggs.
3 tablespoonfuls sugar and
I sifted sugar.✪ Fairy Pudding
Boil the water, and lemon juice. Pour over cornflour and
sugar. Boil for 3 minutes. Beat in the whipped whites of
eggs and sifted sugar, and pour into a mould. Serve cold
with custard made of the yolks of eggs.
Miss StEN HOUSE.
“FAROLA” MILK PUDDING
ozs. of medium or fine i pint of milk,
farola (Marshall’s). i oz. of sugar.
^ oz. of butter
(]rease a pie-dish with a small piece of butter. Make the
milk hot, reserving a small quantity with which to blend the
The Perfect Wheat Foods
DAINTY. NOURISHING.
“ FAROLA is immeasurably superior to Arrowroot, Corn Flour, Sago, etc. With
milk it forms exquLsite pucklings, and in the nursery it will
prove a valuable variety which children will take with
avidity.’ — Liverpool Medico-Chirurgical Jom nal.
Awarded Gold Medals at the two Important Inter-
national Exhibitions held in 1886 — Edinburgh and
Liverpool — two years before any imitations were in
the mai-ket.
FAROLA is a highly-refined preparation of Wheat, which
conserves all the nutritive elements and fine flavour naturally
belonging to the purest part of the grain. All irritating and
indigestible matter has been removed by careful treatment,
mechanical means only being employed.
✪ Fig Custard
Page 34 · 8 recipe records on this page
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
I tablespoonful of white
sugar.
A squeeze of lemon juice.
5 to ^ pint of warm milk.
Wash the prunes and stew with enough water to cover
them, along with brown sugar and lemon rind. When soft
take out the stones and lay the prunes on the bottom of the
pie-dish Pour over them the mixture of breadcrumbs,
butter, sugar, lemon juice, warm milk, and the yolks of
eggs, all well mixed. Place in the oven for a short time to
firm. Whip the whites of the eggs to a stiff froth, and lay
roughly on the top and return to the oven to brown.
Minnie Mather, 16 Leamington Terrace.
DOWALLY PUDDING.
oz, butler.
1 oz. sugar.
2 ozs. flour.
f pint milk.
2 eggs.
4 teaspoonful vanilla.
Stewed apples.
Melt the butter in a saucepan, but do not let it get hot.
Stir the flour in and add the milk very gradually, stirring
carefully all the time. Let it boil for 3 minutes, then turn
it into a basin and add the sugar and vanilla. Beat the
yolks of eggs, one at a time. Whip the whites to a stiff
froth, and stir lightly through. Put a thick layer of stewed
apples in a pie-dish, pour the batter over, and bake for
40 minutes.
Miss C. B. Wii.soN,
Uowally, Murrayfield.
78
DUTCH APPLE PIE.
Stew the required quantity of apples sweetened to taste.
Add a few currants and raisins and a little candied peel, a
few chopped almonds, and a pinch of cinnamon. Take
some pulf paste, line a dish with part of it, put in the
apples when cold, cover with the rest of paste and bake in a
quick oven. C. Sangster.
ESSEX PUDDING.
3 oz. butter.
4 oz. sugar.
5 oz. flour.
Jam.
Milk.
2 eggs.
^ teaspoonful baking powder.
J teaspoonful vanilla.
Cream the butter and sugar, then drop in one egg, add a
little flour, and beat well for a few minutes. Add the other
egg and more flour, and enough milk to mix to a smooth
creamy batter, which should be' rather thin. Mix the
baking powder and vanilla carefully through the batter.
Butter a mould, put some jam in it, and pour the batter
over. Cover with buttered paper and .steam for hours.
Miss C. B. Wilson.
FAIRY PUDDING.
3 leacupfuls water.
1 large lemon.
2 tablespoonfuls cornflour.
2 eggs.
3 tablespoonfuls sugar and
I sifted sugar.
Boil the water, and lemon juice. Pour over cornflour and
sugar. Boil for 3 minutes. Beat in the whipped whites of
eggs and sifted sugar, and pour into a mould. Serve cold
with custard made of the yolks of eggs.
Miss StEN HOUSE.
“FAROLA” MILK PUDDING
ozs. of medium or fine i pint of milk,
farola (Marshall’s). i oz. of sugar.
^ oz. of butter
(]rease a pie-dish with a small piece of butter. Make the
milk hot, reserving a small quantity with which to blend the
The Perfect Wheat Foods
DAINTY. NOURISHING.
“ FAROLA is immeasurably superior to Arrowroot, Corn Flour, Sago, etc. With
milk it forms exquLsite pucklings, and in the nursery it will
prove a valuable variety which children will take with
avidity.’ — Liverpool Medico-Chirurgical Jom nal.
Awarded Gold Medals at the two Important Inter-
national Exhibitions held in 1886 — Edinburgh and
Liverpool — two years before any imitations were in
the mai-ket.
FAROLA is a highly-refined preparation of Wheat, which
conserves all the nutritive elements and fine flavour naturally
belonging to the purest part of the grain. All irritating and
indigestible matter has been removed by careful treatment,
mechanical means only being employed.