Plain cookery recipes

Blaireemore Pudding. One sponge cake. | Rind and juice of half a lemon. Two tablespoonfuls jam. Pastry. Three ounces cornflour. Four ounces flour. Three ounces butter. Two ounces castor sugar. One yolk of egg. A little milk. Rub the sponge cake through a wire sieve, then mix the crumbs with the grated lemon rind, strained lemon juice, and the jam. Sieve the flour and the cornflour ; rub in the butter until like fine bread crumbs ; add the castor sugar. Break up the yolk of egg with a little milk, and with this mix the dry ingredients to a stiff dough. Turn on to a floured board : knead lightly ; roll the pastry about a quarter-inch in thickness. Line a greased plate with the pastry, then spread the mixture over. Knead up the trimmings of pastry, roll into a round, wet round the edges of the plate with water. Spread the round of pastry over the mixture. Flute and decorate the edges of the pudding ; further decorate with four leaves of pastry. Brush with white of egg, sift with sugar, and bake in a quick oven for about thirty minutes. Bakewell Pudding. Pastry to line a dish, either rough puff or short crust. Two tablespoonfuls of redcurrant jam. Two tablespoonfuls of lemon curd. Two ounces butter. Three ounces sugar. Three ounces cake crumbs. Three ounces ground almonds. Three eggs. Rind and juice of half a lemon. Line and decorate a pie-dish with pastry ; spread the bottom of the dish with jam and lemon curd. Cream the butter and the sugar well ; add the eggs by degrees with the almonds, crumbs, the grated rind, and strained juice of lemon. Mix all the ingredients well. Spread the mixture over the jam ; bake in a moderate oven for about an hour. Apple Fritters. Two apples. Batter. Two ounces flour. Pinch of salt. One tablespoonful salad oil. Sufficient tepid water to make the flour into a stiff batter. Stiffly-beaten white of one egg. Fat for frying the fritters. Sieve the flour and salt into a bowl. Make a well in the centre, and put in the salad oil ; then with a wooden spoon stir in tepid water till a rather stiff batter is made. Beat well, and let it stand for about an hour. Peel the apples thinly, then cut them into slices, cutting across the core of the apple ; with a small cutter remove the core from the slices of apple. Whip up the white of egg stiffly ; mix it lightly into the prepared batter. Dip each slice of apple through the batter, then put them carefully into a pan of hot clarified fat. Fry the fritters to a golden brown, drain well, dust with castor sugar, and serve at once. The fat for frying batter should just be beginning to smoke, but should not be so hot as for frying fish, etc. Pancakes. Four ounces flour; pinch of salt. One egg. Half a pint of milk. For frying the pancakes about two tablespoonfuls of clarified fat. Sieve the flour and salt into a bowl. Make a well in the centre ; drop in the egg and half the milk. Stir until smooth, then beat the batter well until air bubbles rise. Stir in the rest of the milk, and strain the batter into a jug, and let it stand for an hour.