Plain cookery recipes

Wash the barley ; let it soak all night in cold water. Put it into a pan with the milk and sugar ; simmer till quite soft (from half an hour to three-quarters of an hour). Break the egg, and beat it slightly with a fork in a pie-dish; add the barley and milk, stirring well together. Brown in an oven or before the fire. Macaroni Two ounces macaroni. Two ounces soft sugar. One egg. One pint milk. Pudding. Quarter - ounce dripping or butter. One pinch seasoning. Two quarts hot water. Break the macaroni into small pieces, and put into a saucepan of hot water ; boil it uncovered for twenty minutes ; pour away the water ; add the milk and sugar. Simmer very slowly for about a quarter of an hour till the macaroni is quite tender. Draw the pan to the side of the fire to cool the mixture a little. Break the egg into a cup; beat it slightly with a fork ; stir in the macaroni, milk, and seasoning. Pour into a greased pie-dish, and bake in the oven or before the fire till it is of a golden colour. Two ounces bread crumbs. Half a pint milk. Half an ounce butter. Bread Crumb Pudding. Half an ounce sugar. One or two eggs. Few drops of vanilla essence. Boil the milk and butter in a saucepan, then pour the milk over the bread crumbs ; add the sugar. Break the eggs, add the yolks to the mixture, and mix well ; add the flavouring. Beat up the whites of the eggs stiffly, and mix lightly and thoroughly with the other ingredients. Turn the mixture into a greased pie-dish. Bake in a moderate oven from twenty to thirty minutes. Custard Pudding. Two eggs. I Few drops of vanilla or lemon Half an ounce sugar. I essence. Half a pint milk. Beat up the eggs lightly, add the milk, and strain into a greased pie-dish. Put in the sugar and flavouring. Put the pudding-dish in a Yorkshire tin, and pour into the tin enough cold water to come half-way up the pudding-dish. Put the pudding into a moderate oven, and bake till the custard is firm to the touch (about three-quarters of an hour). The pudding must not boil or the eggs will curdle. Syrup Sponge Pudding. Half a pound flour. Pinch of salt. Quarter a pound suet. Half a teaspoonful bicarbonate of soda. Two teaspoonfuls ground ginger. One gill syrup. One gill milk. One egg. Sieve the flour and salt; shred and chop the suet finely. Mix all the dry ingredients in a bowl. Beat up the egg, add the milk and syrup to it, and stir the liquid into the dry ingredients. Grease a pudding-bowl and pour in the mixture, which should fill the bowl about two-thirds full. Cover with a greased paper. Put the pudding into a stewpan with enough boiling water to come half-way up the bowl, and steam for two hours. Turn out the pudding on to a hot dish, and pour round three tablespoonfuls of golden syrup made hot and flavoured with a few drops of lemon juice. Gingerbread Pudding, Three ounces bread crumbs. One and a half ounces flour. Two ounces sugar. Three ounces suet. Two eggs. One teaspoonful of ground ginger. Half a teaspoonful bicarbonate of soda. One tablespoonful syrup. Three-quarters of a gill milk. Sieve the flour into a bowl ; shred and chop the suet finely. Mix all the dry ingredients. Beat up the eggs, add the syrup