Wash sago, add all except apples, and boil till nearly cooked. Pour over cut up apples in pie-dish, in layers, apples, then sago, then apples till dish is full. Put some bits of butter on the top and bake in slow oven. Miss Stenhouse. WATER 10 tablespoonfuls water. 2 tablespoonfuls flour. 3 eggs- Boil water, butter, and and lemon. Last of all at bake ^ an hour. PUDDING. 2 ozs. butter. I oz. sugar. Rind and juice of a lemon✪ Water Pudding. flour, stirring well. Add sugar id eggs, beaten separately, and WINDSOR PUDDING. :i lb. breadcrumbs, f lb. apples (chopped fine). -| lb. sultana raisins. Cherries. J lb. suet (minced). 3 ozs. .sugar. 2 eggs✪ Windsor Pudding. Beat the ingredients well together with 2 tablespoonfuls milk. Then pour into a plain mould, well buttered, and ornamented with cherries, and steam for 2^ hours. Miss Helen Rankine, Edinburgh. YORKSHIRE PUDDING. J lb. flour. 2 eggs. I pint of milk. A little salt✪ Yorkshire Pudding. Put the flour into the basin with the salt added, break the eggs and put them into the middle of the flour, add the milk little by little, beating well all the time until it is quite smooth. Allow the batter to stand about i hour before using it, as it is improved by standing. When the meat is more than half done, take it out of the tin, pour off the dripping, put in the batter, and the meat on a stand over it. Cook for about ^ an hour in a hot oven. Serve in even squares with the meat. G. E. I. 103 CREAMS AND JELLIES. APPLE CREAM. Boil 1 2 large apples in water till soft, take off the skins, and press the pulp through a hair sieve upon half a pound of pounded loaf sugar. W'hip the whites of 2 eggs,✪ Apple Cream add them to the apples, and beat all together till it becomes very stiff and looks quite white. Serve it heaped up on a dish. — {Old Recipe.) Mrs Dalgairns. APRICOT CREAM. I oz. gelatine. i pint double cream. ^ pint milk. i tin apricots. Dissolve I oz. of gelatine in ^ pint of milk very slowly over the fire. Put the apricots, cut into small pieces, with 2^ tablespoonfuls of their syrup into a bowl, and 2 dessert- spoonfuls of castor suga✪ Apricot Creamr. Whip the cream to a stiff froth and pour it over the apricots. When the gelatine and milk are di.s.solved, let them cool before adding to the apricots and cream. Stir well together. Wet a mould with cold water and pour in the contents of basin. Put in a cool place to set. Mi.ss Goodwin. ASPIC JELLY. {By kind permission of J. A: G. Cox, Ltd.). li OZ.S. Cox’s gelatine. I carrot. I teaspoonful of .salt. Kind and juice of i lemon. 1 tablespoonful of Taragon vinegar. 6 or 8 white peppercorns. 2 small peeled onions. Whites and shells of 2 eggs. 1 tablespoonful of malt or French vinegar, gills of cold water. A few allspice berries. A little cayenne pepper. Enough celery seed to cover a threepenny bit✪ Aspic Jelly. Soak the gelatine in the water for 10 minutes, then put ail the ingredients into a stewpan and whisk over the fire until it boils. Let simmer for 10 minutes and .strain through a clean coarse cloth previously steeped in hot water. This 104 cloth should be tied into a soup stand or on the legs of a chair reversed. Return the jelly through the cloth until clear, each time placing a clean hot basin underneath instead of the one removed. Pour into a mould and use as recjuired when set.

AI-modernized reading of the original text

Wash sago, add all except apples, and boil till nearly cooked. Pour over cut up apples in pie-dish, in layers, apples, then sago, then apples till dish is full. Put some bits of butter on the top and bake in slow oven. Miss Stenhouse. WATER PUDDING. 10 tablespoonfuls water. 2 tablespoonfuls flour. 3 eggs. 2 ozs. butter. I oz. sugar. Rind and juice of a lemon. Boil water, butter, and flour, stirring well. Add sugar and lemon. Last of all add eggs, beaten separately, and bake 1 an hour. WINDSOR PUDDING. ^ lb. breadcrumbs, f lb. apples (chopped fine). -| lb. sultana raisins. Cherries. J lb. suet (minced). 3 ozs. .sugar. 2 eggs. Beat the ingredients well together with 2 tablespoonfuls milk. Then pour into a plain mould, well buttered, and ornamented with cherries, and steam for 2^ hours. Miss Helen Rankine, Edinburgh. YORKSHIRE PUDDING. J lb. flour. 2 eggs. I pint of milk. A little salt. Put the flour into the basin with the salt added, break the eggs and put them into the middle of the flour, add the milk little by little, beating well all the time until it is quite smooth. Allow the batter to stand about i hour before using it, as it is improved by standing. When the meat is more than half done, take it out of the tin, pour off the dripping, put in the batter, and the meat on a stand over it. Cook for about ^ an hour in a hot oven. Serve in even squares with the meat. G. E. I. CREAMS AND JELLIES. APPLE CREAM. Boil 1 2 large apples in water till soft, take off the skins, and press the pulp through a hair sieve upon half a pound of pounded loaf sugar. W'hip the whites of 2 eggs, add them to the apples, and beat all together till it becomes very stiff and looks quite white. Serve it heaped up on a dish. — {Old Recipe.) Mrs Dalgairns. APRICOT CREAM. I oz. gelatine. i pint double cream. ^ pint milk. i tin apricots. Dissolve I oz. of gelatine in ^ pint of milk very slowly over the fire. Put the apricots, cut into small pieces, with 2^ tablespoonfuls of their syrup into a bowl, and 2 dessertspoonfuls of castor sugar. Whip the cream to a stiff froth and pour it over the apricots. When the gelatine and milk are dissolved, let them cool before adding to the apricots and cream. Stir well together. Wet a mould with cold water and pour in the contents of basin. Put in a cool place to set. Mi.ss Goodwin. ASPIC JELLY. {By kind permission of J. A: G. Cox, Ltd.). li OZ.S. Cox’s gelatine. I carrot. I teaspoonful of .salt. Kind and juice of i lemon. 1 tablespoonful of Taragon vinegar. 6 or 8 white peppercorns. 2 small peeled onions. Whites and shells of 2 eggs. 1 tablespoonful of malt or French vinegar, gills of cold water. A few allspice berries. A little cayenne pepper. Enough celery seed to cover a threepenny bit. Soak the gelatine in the water for 10 minutes, then put ail the ingredients into a stewpan and whisk over the fire until it boils. Let simmer for 10 minutes and .strain through a clean coarse cloth previously steeped in hot water. This cloth should be tied into a soup stand or on the legs of a chair reversed. Return the jelly through the cloth until clear, each time placing a clean hot basin underneath instead of the one removed. Pour into a mould and use as recjuired when set.

Records on this page

Water PuddingWindsor PuddingYorkshire PuddingApple CreamApricot CreamAspic Jelly

The St. Mungo cookery book