The St. Mungo cookery book

Cut 2 of the sponge cakes lengthways through the middle, lay in a pie-dish cut side up. Melt the jam and water in a pan and spread over the cakes, lay the other cake on top and spread over the rest of the jam. Beat butter and sugar to a cream, add yolks and beat well into them a few drops flavouring essence, then beat whites stiffly and mix gently into the mixture, lay over sponge cakes carefully. Bake in a steady oven until set and brown on top. L. J. R. MARMALADE PUDDING. I breakfastcupful of flour. 1 breakfastcupful of breadcrumbs. 2 oz. of suet. A little butter. I teaspoonful of baking soda. I tablespoonful of sugar. 3 tablespoonfuls of marmalade. Chop suet finely and put into a basin. Add flour, breadcrumbs, sugar, soda, and marmalade. Mix with a little milk (it should not be very moist). Grease a bowl and put the pudding into it. Cover with a greased paper and steam for 2^ hours. This pudding can be varied by using syrup, treacle, or gooseberry jam, instead of marmalade. Mrs Easton. MARROW PUDDING (Jewish). J lb. of marrow, i lb. of bread. ^ lb. of brown sugar. ^ lb. of ground almonds. 2d. orange flower wafer... Puff paste. Chop the marrow very finely and put it into a basin with the bread which has been soaked in water. Add the sugar and ground almonds, and orange flower water. Mix all well together and put into a dish lined with puff paste, made with clarified marrow. Bake for i hour in a moderate oven. Serve very hot. Flora Simmonds, 1 13 Gilmore Place, Edinburgh MERINGUE RICE PUDDING. I teacupful of rice. I pint of water. 1 pint of milk. I tablespoonful butter, and I or 2 eggs. I lemon. Beat yolks and grated rind of lemon and mix with rice after it is boiled and dry, then add the milk and butter Butter pie-dish, pour in mixture, bake lightly. Beat whites of eggs to a stiff froth and add a cup (small) of sugar, and juice of lemon. When nearly ready put white of egg on top of jam that must be added first. Then bake to a light brown. Miss M. Richardson, 7 Duncan Street, Edinburgh. NEWCASTLE PUDDING. 6 ozs. of rice flour. 6 ozs. of sugar. 4 eggs. A little carbonate of soda. 2 ozs. of butter. 10 drops of almond essence. Put the flour, sugar, eggs, and soda into a basin and beat till very light and white. Beat butter to a cream and add it, also the essence, and beat 5 minutes longer. Butter a mould, pour in the pudding, steam or boil for 2 hours. Mrs Goodall, Glasgow. NUTRINA CREAM CUSTARD. ^ oz. of butter. I egg. A little flavouring. J oz. of nutrina. I pint of milk. I oz. of sugar. Mix the nutrina to a smooth paste with a little of the milk and heal the rest to boiling point.. Pour the prepared nutrina into the hot milk, stirring well, and add butter. Boil for a few minutes and remove from the fire. Beat up the egg and sugar together with flavouring and add. Allow to cool, and serve over stewed rhubarb. — See Advt. NUTRINA PLUM PUDDING. 6 oz. nutrina. 4 oz. sugar. I egg. 5 ozs. breadcrumbs. 4 oz. chopped suet 1 apple chopped. 3 ozs. flour. 6 ozs. raisins or currants. Milk to mix. < Please skip this page. It is meant for QetjHemen