Plain cookery recipes

Put the cocoanut and milk into a saucepan, bring to the boil, then simmer for about ten minutes until the milk is absorbed. Cream the butter and sugar, and add the cake and bread crumbs, the cocoanut, and the yolks of the eggs. Mix well, and flavour with vanilla essence. Beat up the whites of the eggs stiffly, then mix lightly with the other ingredients. Turn the mixture into a greased bowl, cover with greased paper, and steam gently for about an hour. Turn the pudding on to a hot dish, and pour round jam sauce. Chocolate Two ounces chocolate. One gill milk. Three and a half ounces bread crumbs. Pudding. One and a half ounces butter One and a half ounces sugar. Two small eggs. Vanilla essence. Put the milk and chocolate into a saucepan, and dissolve the chocolate. Cream the butter, break the eggs, and separate the yolks from the whites. Whip the whites stiffly. Add the yolks and a few crumbs to the butter and sugar, and mix thoroughly. Add the chocolate and the rest of the crumbs, and mix these ingredients well together. Add the whites, and mix lightly and well. Pour the mixture into a greased mould; cover with a greased paper; steam steadily about three-quarters of an hour. Turn the pudding on to a hot dish, and pour custard sauce round. Plain Cabinet Pudding. Two thin slices of white bread and butter. One tablespoonful raisins or sultanas. Two gills hot milk. Two eggs. One dessertspoonful sugar. Vanilla essence. Grease a pudding-bowl, and decorate with the prepared sultanas or raisins. Cut the bread and butter into small pieces, and put them into the bowl. Add the sugar and the rest of the sultanas. Beat up the eggs; add the hot milk and vanilla. Strain over the bread. Cover the pudding-bowl with buttered paper, and let it stand for fifteen minutes, so that the bread may swell and absorb some of the milk. Then steam the pudding very gently until firm to the touch (about an hour). The water in the pan must not boil or the custard will curdle. When cooked, turn the pudding on to a hot dish, and pour round custard sauce. Vanilla Souffle One ounce butter. One ounce flour. One gill milk. One dessertspoonful of castor sugar. A little vanilla essence. Three yolks and four whites of eggs. Tie a fourfold band of paper round the outside of a plain souffle tin. The paper should be about three inches wide, and should be about two inches above the top of the souffle tin. Then grease both the tin and the paper with clarified butter. Separate the yolks from the whites of the eggs, and whip the whites very stiffly. Melt the butter in a saucepan. Add the flour and the milk, and stir briskly until the mixture is thick and leaves the sides of the pan clean. This sauce is called a panada. Add the sugar and the yolks one by one to the panada and beat well. Flavour with vanilla essence, then fold the stiffly-beaten whites into the mixture. Pour into the tin; cover with the greased paper; steam very gently for about forty minutes, or until the souffle feels firm to the touch. When cooked, lift the tin from the pan, take off the band of paper, let the souffle stand for a few seconds, then turn it carefully on to a hot dish. Pour round a custard or jam sauce. Marmalade and Vermicelli Pudding. Three ounces vermicelli. Three-quarters of a pint milk. Two small eggs.