The St. Mungo cookery book

Stew prunes till soft in enough water to cover them, with 2 tablespoonfuls of sugar. Then take them out, stone them and cut in pieces. Add to them the stiffly whipped whites of eggs and the prune juice. Bake the mixture in a buttered pie-dish for 20 minutes. Set to cool. Pile layers of switched cream on top, flavoured to taste. PRUNE PUDDING (No. 2). Stale bread. Stewed prunes. 2 eggs. Sugar. Ground cloves. Milk. Salt. Butter a pie-dish and line it with slices of stale bread, add a layer of stewed prunes (removing the stones), sprinkle with sugar and a little dust of ground cloves, add more bread and continue with alternate layers until the dish is nearly full. Having a layer of bread on the top. Beat up the yolks with enough milk to fill the dish, adding a little sugar and a pinch of salt. Strain the custard over the pudding and bake in a slow oven till the custard is set. Remove the pudding, cool for a few minutes, beat the whites with enough sugar to form a cream, spread over the pudding, put in the oven till meringue is set. Mrs Lambie, Levenshulme, Manchester. PRUNE WHIP. Boil 1 lb. of prunes until soft enough to remove the stones. After removing the stones, put back and cook until soft, Then add 2 cupfuls of sugar and boil again. When quite cold stir in the whites of 4 eggs well beaten. Bake 20 minutes. When cold serve with whipped cream. Mrs Wm. Jack, Barre, Vt. QUEEN OF PUDDINGS. 2 slices I inch thick bread. I pint of milk. 3 eggs. 2 tablespoonfuls of sugar. 3 tablespoonfuls.of marmalade. Grate two slices of bread i inch thick. Keep off crust. Boil I pint milk, beat 3 yolks with 2 tablespoonfuls sugar, pour milk over grated bread, steam for 10 minutes. Stir yolks with bread, pour into buttered dish, bake 20 minutes in oven. Beat whites with 1 tablespoonful sifted sugar. Turn out pudding. Put 3 tablespoonfuls marmalade over pudding. Drop whites on top with knife. Very fine pudding. A great improvement being turned out ; much better than the other style of being served in pudding dish. Mrs Grieve, Coillesdene Portobello. This pudding, with the addition of butter, was sent in by another, bat with the name “St Mungo” pudding. J. L. RASPBERRY CUSTARDS. i pint of ripe raspberries (or iam). I egg. 1 dessertspoonful of cornflour. I pint of milk. Rub raspberries through a sieve to remove the seed. Stir the cornflour and milk together until quite smooth, add the raspberry puree, egg and sugar if required. Stir over a gentle fire until it thickens, but must not boil. Set aside to cool, then fill into custard glasses and serve. A. G. M. RICE PUDDING for Six (American). I cup rice. I cup of raisins. 3 quarts of milk (new). Butter size of walnut. Cinnamon to cover top of pudding. Sugar to taste. Wash rice. Stem raisins. Put in pudding dish and cover with cold water. Boil until rice is cooked, adding water, but when cooked water .should be absorbed. Then add 2 quarts of milk, the butter, sugar, and finally cinnamon. Put in hot oven (not too hot), stir when the first crust comes on, stir through ; stir when the second crust comes ; and stir when third crust comes; the fourth crust will remain on top. If done properly the rice pudding is the colour of rich cream, and should not be either too thick or thin. Mrs M ‘Connell, Lambertville, N.J. ROLY POLY. I good breakfaslcupful flour. J lb. suet.