Plain cookery recipes

Chop the suet finely ; stone the raisins, cut them in half, and mix them with the flour, salt, and suet. Beat the egg, add the milk, and stir into the dry ingredients. Mix well. Tie in a floured cloth, and boil from four to five hours. When cooked, turn out, and pour round sweet melted-butter sauce. Snowdon Pudding. Three ounces suet. Four ounces bread crumbs. Three-quarters ounce ground rice. Four ounces raisins. Three tablespoonfuls marmalade. Three ounces castor sugar. One lemon (grated rind). Two eggs. Half a gill milk. Ornament a greased pudding-bowl with the raisins, stoned and cut in half but not divided, pressing the cut sides on the bowl. Make the bread crumbs, and shred and chop the suet finely. Mix all the dry ingredients in a basin. Beat up the eggs, add the marmalade and milk, and stir them into the other ingredients. Pour the mixture into the prepared bowl, and steam for two hours. Turn on to a hot dish, and serve with marmalade sauce. Fig Pudding. Three ounces suet. One ounce flour. Four ounces bread crumbs. Eighteen figs. One tablespoonful syrup. Three ounces sugar. Three eggs. Half a teaspoonful bicarbonate of soda. Half a gill milk. Stew the figs in a little water until tender, then chop them finely ; shred and chop the suet finely. Mix all the dry ingredients in a bowl; add the figs, beaten eggs, syrup, and milk. Turn into a well-greased bowl, cover with a buttered paper, and steam steadily for two hours. Turn the pudding on to a hot dish, and pour a custard sauce round. Note. — Date pudding may be made by the above recipe, substituting half a pound dates for the figs. Lemon Half a pound bread crumbs. Quarter a pound suet. Two ounces flour. One and a Pudding. Four ounces moist sugar. Two lemons. Two eggs, half gills milk. Make the bread crumbs ; shred and chop the suet finely. Mix all the dry ingredients in a bowl, and add the grated lemon rind. Strain the lemon juice. Beat up the eggs, add the milk, and stir the liquid into the dry ingredients. Mix well. Pour the mixture into a greased bowl, cover with a buttered paper, and steam for about one and a half hours. Turn the pudding on to a hot dish, and pour round either a custard sauce or a sweet white sauce. Marmalade Pudding. Four ounces bread crumbs. Two ounces suet. Two ounces candied peel. One lemon. One egg. Half a gill milk. Three tablespoonfuls marmalade. Make the bread crumbs, shred and chop the suet finely, shred the candied peel, and grate the rind of the lemon. Mix all the dry ingredients, beat up the eggs, add the marmalade and the milk, and pour the liquid into the dry ingredients. Turn into a buttered bowl, cover with a greased paper, and steam the pudding for about one and a half hours. Turn the pudding on to a hot dish, and pour round marmalade sauce. Sultana Four ounces flour. Two ounces butter. Two ounces sugar. Two ounces sultanas. Pudding. Two eggs. Half a teaspoonful bakingpowder. About half a gill of milk.