Tried favourites cookery book

Put a layer of jam into a buttered pie-dish. Cover with stale sponge-cakes cut in fingers ; add more jam and more cake till dish is nearly full. Make a boiled custard with the yolks of 2 eggs, ^ pint milk, and tablespoonful sugar. Flavour with vanilla, and pour over cakes. Let this soak 1 hour. Then whip the whites of the 2 eggs, add a very little sugar and vanilla. Spread over the top of pudding. Place in a quick oven to slightly brown. Drumlanrig Pudding. Stew rhubarb with plenty water and sugar. Put into vour pudding dish a layer of bread, then pour on the hot rhubarb ; then a layer of bread ; then rhubarb, till the dish is full. Now put ashet on top, and set away for 24 hours in a cool place. This served cold with sugar and cream, on a hot summer day, is delicious. Raspberries, strawberries, and currants placed J inch thick in bottom of bowl may be treated in same manner. , , T, Economy Pudding. i lb. stale Bread Crumbs, 6 oz chopped Suet, 2 Eggs (beaten well), 1 spoonful brown Sugar, 2 large tablespoontuls of Preserve of any kind. _ Mix all thoroughly (with a little milk, if needed). Butter a basin, and boil or steam for 3 hours. / Empress Pudding. i oz. rice simmered in 1 quart milk till soft and milk is absorbed. When cooled a little, beat in 2 eggs with sugar and flavouring. Put . in buttered pie-dish in layers, with jam between. Bake in moderate oven a pale brown. Stewed fruit may be substituted for jam. 0 Essex Pudding. ■l oz. Sugar, 3 oz. Butter, 5 oz. Flour, 1 teaspoon Baking Powder, 2 Eggs, Milk, Jam. Beat butter and sugar to cream ; add flour gradually, the eggs well beaten, and enough milk to make it of the consistency of thick cream. Butter mould, spread jam round it, and pour in mixture. Steam 1-^ hours. Eve’s Pudding. J lb. each of Suet, Raisins, Currants, and Sugar, ^ lb. Bread Crumbs. Apples, chopped fine, a little grated Lemon Peel and 2 Eggs. Mix well together, and steam in buttered basin 3 liours. Serve with lemon sauce. OR, Take 4 large apples, pare, slice, and put in buttered pie-dish. Take 2 eggs, their weight in butter, sugar, and flour. Beat butter and sugar to a cream, add flour, then well-beaten eggs. Pour over apples, and bake for 40 minutes. Farina Fritters (Yankee recipe). Mix 2 heaped tablespoon fuls cooked farina with milk into a batter with a little salt. Have ready pan with good boiling dripping. Drop in spoonfuls of batter and cook till firm, then turn to other side. Lift nut, strew sugar over, and serve hot. Fig Pudding (1). ^ lb. Bread, ^ lb. Suet, :} lb. Figs, 2 oz. Sugar, 1 Egg, teacupful of Milk, Nutmeg. Figs and suet cliopped fine; butter mould. Boil o liours. .Fig Pudding (2). 1 lb. Figs, 2 oz, Apples, i lb. Bread Crumbs, pinch Salt, 1 oz. Flour, 3 oz. Sugar, 2 oz. Suet; pinch Baking Powder, grate of Nutmeg, a little Milk, - and 1 Egg. • CTop suet finely ; rub suet, flour, crumbs, and sugar together ; add chopped fruit, and mix well. Add nutmeg, then egg, and a little milk. Mix to a soft lump. Put into greased mould. Cover with buttered paper, and steam 2 hours. Fig and Custard Pudding. i lb. Figs, i- pint Milk, \ lb. Sugar, 2 oz. Bread Crumbs, and n pinch of Nutmeg; 2 Eggs.