Plain cookery recipes

Ornament a greased bowl with the cleaned sultanas. Cream the butter and sugar well, then add one egg and a little flour, and mix thoroughly. Add the second egg, the rest of the flour, and the baking-powder, and mix well. Put in the milk if necessary ; this will depend on the size of the eggs. The pudding mixture should drop easily from a spoon. Turn it into the prepared bowl, cover with -buttered paper, and steam steadily from one and a half to two hours. Turn out, and pour round a custard sauce. Newcastle Pudding* Two eggs ; their weight in I Half a teaspoonful bakingbutter, sugar, and flour. | powder. A little milk. Cream the butter and sugar thoroughly ; add one egg and a dessertspoonful of flour ; mix well. Add the second egg, with a little flour; then add the rest of the flour, mixing it well, and use a little milk if necessary. The baking-powder should be added with the last tablespoonful of flour. Turn the mixture into a buttered bowl ; cover with a greased paper ; steam for about one hour. Turn the pudding out, and pour round jam sauce. Sponge Pudding. Three ounces flour. Two ounces butter. Two ounces sugar. Two eggs. Half a teaspoonful baking-powder. About half a gill of milk. Cream the butter and sugar. Break the eggs, and separate the yolks from the whites. Add one yolk and a little flour to the creamed butter and sugar; add the second yolk in the same way. Beat up the whites of the eggs stiffly, and mix lightly into the other ingredients, together with the rest of the flour, the baking-powder, and the milk. Turn the mixture into a buttered bowl, cover with a greased paper, and steam very gently for about one hour. When the pudding feels firm in the middle turn it on to a hot dish, and pour round custard or jam sauce. Coffee Pudding. Two ounces butter. Two ounces sugar. One ounce ground rice. Three ounces flour. One tablespoonful of coffee essence. One teaspoonful of bakingpowder. Two eggs. Cream the butter and sugar thoroughly ; add one egg, and half the flour and ground rice; mix well. Then add the second egg, with the rest of the flour, ground rice, and baking-powder. Add the coffee essence. Turn the mixture into a greased bowl, cover with a greased paper, and steam steadily for one and a half hours. Turn out the pudding, and pour round a cornflour sauce flavoured with a teaspoonful of coffee essence. Brown Bread Pudding. Four ounces brown bread crumbs. One and a half ounces of butter. Two ounces castor sugar. Two eggs. One gill milk. Rind of half a lemon. Pinches of nutmeg and cinnamon. A little lemon juice. Make the crumbs, grate the lemon rind, cream the butter and sugar, add the yolks of the eggs, and beat well. Add the cinnamon, nutmeg, crumbs, and milk. Soak for a short time, then mix lightly the stiffly-whipped whites of the eggs. Pour the mixture into a buttered tin or bowl ; steam gently from three-quarters to one hour. Turn the pudding out, and pour wine sauce round. Cocoanut Pudding* One ounce bread crumbs. One ounce cake crumbs. Two ounces cocoanut. One ounce sugar. One ounce butter. One and a half gills of milk. Two small eggs. A little vanilla essence.