Plain cookery recipes

and milk, and stir into the dry ingredients. Pour the mixture into a greased bowl ; cover with a greased paper. Put the bowl into a stewpan with enough boiling water to come halfway up the bowl, and steam one and a half hours. Turn the pudding on to a hot dish, and pour round sweet melted-butter sauce. Sir Watkin Wynne Pudding* Six ounces bread crumbs. Three ounces suet. Three ounces sugar. Two eggs. One and a half tablespoonfuls marmalade. A little milk if necessary. Make the bread crumbs ; shred and chop the suet finely. Mix all the dry ingredients in a bowl. Beat up the eggs, add the marmalade, and mix the liquid with the dry ingredients. The mixture should be rather moist as the bread crumbs swell, so add milk if necessary. Turn into a greased bowl, cover with a greased paper, and steam for about one and a half hours. Turn the pudding on to a hot dish, and pour round either marmalade or sweet melted-butter sauce. Plain Suet Pudding* Six ounces flour. Two ounces bread crumbs. Pinch of salt. Half a teaspoonful baking-powder. Four ounces suet. About one gill milk. Sieve the flour, salt, and baking-powder into a bowl ; make the bread crumbs ; shred and chop the suet finely. Mix all the dry ingredients together, add the milk, and mix well : the mixture should drop easily from a spoon. Turn it into a greased bowl, cover with a greased paper, and steam about one and a half hours. Note. — This pudding may be tied in a floured cloth and boiled for about two hours. Plain Plum Pudding. Four ounces bread crumbs. Two ounces flour. Three ounces suet Two ounces raisins. Two ounces sultanas. Two ounces currants. One ounce peel. Pinches of cinnamon, ginger, allspice, nutmeg, cloves. One teaspoonful of bakingpowder. Two eggs. Half-gill milk. Salt. Two ounces sugar. Clean the fruit and stone the raisins ; shred and chop the peel roughly ; shred and chop the suet finely. Mix all dry ingredients in a bowl. Beat up the eggs, add the milk, and stir into the dry ingredients. Pour the mixture into a buttered bowl, tie over a floured cloth, put into a pan of boiling water, and cook from six to seven hours. This pudding may be boiled in a floured cloth; it will then take about three hours to boil. When sufficiently cooked, turn the pudding out, and serve with melted butter or brandy sauce. French Rice Pudding* Three ounces castor sugar. Three ounces rice. Three ounces suet. Four ounces raisins. Three ounces candied peel. Two eggs. One pint milk. Wash the rice well, put it into a stewpan with the milk, and cook gently until all the milk is absorbed. Stone and chop the raisins ; chop the suet and peel. Beat all these ingredients with the sugar into the rice. Beat the eggs well, and add them. Pour this mixture into a greased puddingbowl, cover with a buttered paper, and steam for two hours. Turn out the pudding, and pour round marmalade sauce. Baroness Pudding. Half a pound flour. Half a pound suet. Half a pound stoned raisins. One egg. One and a half gills milk. Pinch of salt.