Plain cookery recipes

One tablespoonful marmalade. One ounce raisins. One ounce sugar. Cook the vermicelli and milk until tender (about twenty minutes) ; add the stoned raisins, beaten eggs, sugar, and marmalade. Turn into a greased bowl ; cover with greased paper; steam gently about an hour. Turn out the pudding, and pour over marmalade sauce. West Riding Pudding. Some trimmings of short crust or rough puff pastry. Two tablespoonfuls of jam. Half-teaspoonful Two eggs, and their weight in butter, sugar, and flour. Grated rind of half a lemon, of baking-powder. Line the sides of a pie-dish with a thin strip of pastry, then decorate the edge of the dish with fancily-cut shapes of pastry. Spread the jam at the bottom of the dish. Cream the butter and sugar well ; add the eggs and flour by degrees ; beat all the ingredients well ; add the baking-powder with the last tablespoonful of flour. Pour the mixture into the piedish, and bake in a moderate oven for about one and a quarter hours. Apple Amber. One pound apples (after peeling)- One lemon. Two ounces butter. Two eggs. A few preserved cherries. Trimmings of short crust or rough puff pastry. Three ounces moist sugar. Peel, core, and slice the apples. Put them into a stewpan with the butter, sugar, and a few strips of lemon rind, and cook until tender ; then rub through a hair sieve. Add the yolks of the eggs to the apples, and mix well. Line a pie-dish with a thin strip of pastry, then decorate the edge of the dish with fancy shapes of pastry. Pour the apple mixture into the prepared dish, and bake in a moderate oven for about twenty minutes; then remove from the oven. Whip the whites very stiffly, add to them about two tablespoonfuls of castor sugar. Place this meringue over the apples, dredge with castor sugar, decorate with cherries, and place the pudding in a cool oven to set the white of egg. It will take about thirty minutes. Baked Lemon Pudding. Trimmings of rough puff or short crust pastry. Three ounces castor sugar. Three eggs. Two lemons. Three ounces cake crumbs. Half a gill milk. Line and decorate the edges of a pie-dish with the pastry. Mix the yolks of the eggs and the sugar well, then add the sieved cake crumbs, the grated lemon rind, and the strained lemon juice. Whip the whites of the eggs very stiffly, and mix lightly with the other ingredients. Pour the mixture into the prepared pie-dish, and bake in a moderate oven for about forty minutes. General Favourite* Two sponge cakes. A little jam. Two eggs. One dessertspoonful sugar. Half a pint milk. Vanilla essence. Split the sponge cakes and spread them with jam. Cut them into neat pieces, and put them into a greased pie-dish. Beat up the yolks of the eggs with the sugar, and pour over them the hot milk. Strain the custard over the sponge cakes, place the pie-dish in a Yorkshire tin, and surround the dish with water : this is to prevent the custard boiling and curdling. Bake the pudding in a cool oven until the custard is set (about thirty minutes) ; then take the pudding out of the oven. Whip up the whites of the eggs stiffly, add to them very lightly two tablespoonfuls of castor sugar, place the meringue on the pudding, dredge with sugar, and put the pudding into a cool oven to set the white of egg. It will take about thirty minutes.