We understand that your husbands have com-
plained for some time that you give them too
many Starchy Puddings, such as Corn Flour,
etc. Now we wish to get them to ask you to
buy something new and good, which will be
a pleasant change from these fushionless
dishes. See Recipes.
A Self-Raising
PUDDING
ECOHOMICAL,
NUTRITIOUS.
DELICIOUS.
Sold by all Grocers in 2d. and 4d. Packets.
Specially Prepared by
John Straohan & Sons
ABERDEEN,
89
Sift all the dry ingredients together. Prepare the raisins
or currants and chop the suet and apple. Mix all together
with the beaten egg and milk. Stir well. Place in buttered
mould and steam for 3^ hours. Serve with milk or cream. —
See Advt.
NUTRINA MARMALADE PUDDING.
5 ozs. nutriiia.
3 oz. chopped suet.
3 ozs. flour.
^ lb. marmalade.
4 ozs. sugar.
Little milk.✪ Nutrina Marmalade Pudding
Sift the dry ingredients together. Chop the suet. Add
to the dry ingredients with marmalade and milk. Stir well
and place in buttered mould. Steam for ■z\ hours. Serve
with milk or cream. — See Advt.
OMELETTE SOUFFLEE (German).
^ lb. flour.
6 eggs.
2 ozs. butter.
2 oz. sugar.
I breakfastcupful milk.
Vanilla essence.
Mix the flour, milk, butter, and i yolk of egg together
and stir over the fire till thick. When cold stir in the other
5 yolks, sugar, and vanilla, and stir well. Then stir in
lightly the stiffly whipped whites of the eggs, and pour the
mixture into a buttered pie-dish, and bake in oven from 10
to 15 minutes till top is a light brown.
Miss Helen B.ankine, Edinburgh.
ORANGES AND CUSTARD.
Take 2 large sweet oranges, peel and remove as much of
the pith as possible. Remove all the pips and then cut the
oranges in slices. Line a deep glass dish with these,
sprinkling each layer with white sugar, putting it on not
very thick. Take one of Bird’s custard powders and make
in the usual way with a pint of milk.✪ Oranges and Custard \\Ten this is made
pour it over the oranges. Put the dish aside to cool, and
when cold it will be ready for use.
Miss Crawford, Melrose.
90
ORANGE FOOL.
Mix the strained juice of 3 Seville oranges with 6 well-
beaten eggs, a pint of cream, some grated nutmeg and
lemon peel. Sweeten with pounded loaf sugar✪ Orange Fool, and stir it
over a slow fire till it is as thick as a custard, but do not
allow it to boil. Pour it, when a little cool, into a glass dish
or custard cups. Put sifted loaf sugar over the top. — {Old
Recipe).
Mrs Dalgairns.
ONYX PUDDING.
3 bananas.
I doz. candied cherries.
I quart milk.
^ cupful sugar.
\ cupful water.
4 tablespoonfuls cornflour.
A pinch of salt.
2 yolks of eggs.
^ teaspoonful vanilla essence.✪ Onyx Pudding
Page 39 · 5 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
We understand that your husbands have complained for some time that you give them too many Starchy Puddings, such as Corn Flour, etc. Now we wish to get them to ask you to buy something new and good, which will be a pleasant change from these fashionless dishes. See Recipes.
A Self-Raising
ECOHOMICAL,
NUTRITIOUS.
DELICIOUS.
Sold by all Grocers in 2d. and 4d. Packets.
Specially Prepared by
John Strachan & Sons
ABERDEEN,
Sift all the dry ingredients together. Prepare the raisins or currants and chop the suet and apple. Mix all together with the beaten egg and milk. Stir well. Place in buttered mould and steam for 3^ hours. Serve with milk or cream. — See Advt.
NUTRINA MARMALADE PUDDING.
5 ozs. nutrina.
3 oz. chopped suet. 3 ozs. flour.
^ lb. marmalade. 4 ozs. sugar. Little milk.
Sift the dry ingredients together. Chop the suet. Add to the dry ingredients with marmalade and milk. Stir well and place in buttered mould. Steam for ■z\ hours. Serve with milk or cream. — See Advt.
OMELETTE SOUFFLEE (German).
^ lb. flour.
6 eggs.
2 ozs. butter.
2 oz. sugar.
I breakfast cupful milk. Vanilla essence.
Mix the flour, milk, butter, and i yolk of egg together and stir over the fire till thick. When cold stir in the other 5 yolks, sugar, and vanilla, and stir well. Then stir in lightly the stiffly whipped whites of the eggs, and pour the mixture into a buttered pie-dish, and bake in oven from 10 to 15 minutes till top is a light brown.
Miss Helen Bankine, Edinburgh.
ORANGES AND CUSTARD.
Take 2 large sweet oranges, peel and remove as much of the pith as possible. Remove all the pips and then cut the oranges in slices. Line a deep glass dish with these, sprinkling each layer with white sugar, putting it on not very thick. Take one of Bird’s custard powders and make in the usual way with a pint of milk. \\Ten this is made pour it over the oranges. Put the dish aside to cool, and when cold it will be ready for use.
Miss Crawford, Melrose.
ORANGE FOOL.
Mix the strained juice of 3 Seville oranges with 6 well beaten eggs, a pint of cream, some grated nutmeg and lemon peel. Sweeten with pounded loaf sugar, and stir it over a slow fire till it is as thick as a custard, but do not allow it to boil. Pour it, when a little cool, into a glass dish or custard cups. Put sifted loaf sugar over the top. — {Old Recipe).
Mrs Dalgairns.
ONYX PUDDING.
3 bananas.
I doz. candied cherries. I quart milk.
^ cupful sugar.
\ cupful water.
4 tablespoonfuls cornflour. A pinch of salt.
2 yolks of eggs.
^ teaspoonful vanilla essence.
Records on this page
Nutrina Marmalade PuddingOmelette Soufflee (German)Oranges and CustardOrange FoolOnyx Pudding