The St. Mungo cookery book

Beat butter and sugar to a cream, stir in the eggs one at a time, then add the flour, baking powder, and milk. Butter a mould, put in the syrup at the bottom, and pour over the mixture. Steam for 2 hours. Miss Hamilton, Alfred PI. RICE PUDDING (Steamed). 1 teacupful rice; 1½ pint skim milk. Boil for ½ an hour. Add 2 oz. shred suet; also 2 whisked eggs, with 1 teacupful sugar and grated nutmeg. Steam in buttered basin for I hour, J. C., Edinburgh. SULTANA PUDDING. I teacupful of self-raising flour. I teacupful of breadcrumbs. I teacupful of sugar. I tablespoonful treacle. I teacupful sultana raisins. 3 oz. of butter. A little ginger, cinnamon, and mixed spice. Put all the dry ingredients into a basin and rub in the butter, then the treacle. Beat up the egg, and mix it well with the others, and lastly sufficient milk to moisten. Put the pudding in a covered tin and steam for 3 hours. Mrs D. Pratt. SWEET OMELETTE. 6 eggs. 1 tablespoonful of cream. 2 oz. of fine sugar. 2 dessertspoonfuls clear apricot or strawberry jam. Beat the yolks of the eggs with the cream, sugar and jam; then beat the whites to a stiff froth and mix well before you put the mixture into the pan. Fry about 8 minutes. Slide into a dish, sift sugar over, and serve immediately. Miss Ross, Garnethill Manse, St George's Rd., Glas.. SWISS PUDDING. 1 breakfastcupful of breadcrumbs. 2 ozs. suet. i lb. sugar. I lb. of apples. A little nutmeg. A little water. Peel and slice the apples, and stew with i tablespoonful of sugar and a little water to keep them from burning. Mix in a basin the breadcrumbs, suet, nutmeg, and the remainder of the sugar. Grease a deep pie-dish and put in the bottom half of the mixture from the basin, then the stewed apples and the remainder of the mixture on the top, make it smooth. Bake in a moderate oven for half-an-hour. “ Cynica,” Liverpool. SYRUP PUDDING. I teacupful of flour. i lb. of currants. I breakfastcupful grated bread. i lb. suet. I teacupful butter milk. 1 tablespoonful sugar. 2 tablespoonfuls syrup. 4 teaspoonful carb. of soda. I teaspoonful cinnamon. Chop .suet, wash and dry currants. Mix these in a basin with all dry ingredients, then mix syrup and milk and stir in. Pour into greased mould and cover with a greased paper. .Steam 2 hours. E. J. Wilkie, Grangemouth o TAPIOCA CREAM. 1 pint new milk. 1 tablespoonful sugar. 2 tablespoonfuls tapioca. 2d. worth of cream. Allow milk and tapioca to cook slowly at the side of the fire for 3 or 4 hours, stirring occasionally to prevent burning. Allow to cool, add sugar and cream, and serve with stewed fruit. Mrs Osler, Edinburgh. TO MAKE SHORT CRUST PASTRY. 6 or 8 ozs. of butter or white dripping (shortening). if for fruit. A pinch of salt Sugar to sweeten More salt Vrf i No sugar. J }■ I lb. of flour. 1 teaspoonful of baking powder.aking powder. Enough cold water to make all just come from the basin.