Split the figs, and line a plain tin mould with tliem, .seed side of
figs to mould. Beat up the eggs, add milk, sugar, crumbs, 'and nut-
meg. Pour tills into tlie mould very carefully ; cover with grea.sed
paper. Steam 2 hours.
Five Minutes Pudding.
3 tablespoonfuls Flour, 3 dessertspoonfuls Sugar, 1 de.ssertspcwnful Baking
Powder, 2 Eggs✪ Five Minutes Pudding.
Mix well together; then spread in a buttered tin. Bake for 5
minutes, then spread a thin layer of jam, and roll it up. Serve with
custard.
TRIED FA VOURITES COOKERY BOOK.
115
Foamy Omelette.
Boat the yolks of 2 eggs until thick and light ; add
teaspoon salt, ^ saltspoon pepper, and 2 tablespoonfuls milk✪ Foamy Omelette ; then the
2 whites benton stiff. Spread on a hot buttered omelette pan. Run
a knife along the edges, and occasionally underneath, to prevent
burning. Let it cook until well Irrown underneatli ; dry the top by
placing pan and all Ijefore fire, or grill, or in the oven, for a second
or two. Double carefully, and serve at once.
Friars’ Omelette.
fi Apples (large), 3 oz. Butter, 3 oz. Sugar, 2 Eggs, 6 oz. Bread Crumbs✪ Friars’ Omelette.
Boil apples as for sauce ; stir in butter and .sugar ; when cold,
add eggs (well beaten). 'Butter dish (cold); strew bread crumbs an
inch thick at bottom of dish, and as many as will adhere to the sides.
Pour in apples, strew crumljs over, and bake in a moderate o veil.
Wlien baked, turn out on dish, and strew sugar over. , ;
Fruit Salad.
Place fruit in layers, sprinkling eacli layer well with sugar ;
sliced lianana improves sala✪ Fruit Saladd, and all kinds of fruit may be useik
Allow to remain in bowl for some time and stir just before using.
Fun Puddingy.
1 lb. Ratafias. 3 Whites of Eggs, 2 oz. Castor Sugar, 3 oz. Flour, IJ pint
Milk, 3 oz. Grated Cocoa-nut✪ Fun Pudding.
Whip whites to a very stiff froth, then add sugar and a little
of the milk. Now sprinkle in the Hour, very slowly, stirring all the
time, put into a clean pan over fire, and stir well till it thickens
(don’t let it burn). Put ratafias into a glass dish and pour mixture
over; when nearly cold, sprinkle cocoa-nut on top, and serve cold.
German Rice Pudding^.
2 oz. Rice, breakfastcupful Bread Crumbs, 2 oz. Sugar, 1 oz. Butter, 3 Eggs,
1 quart of Milk, Essence of Leinon, Raisins✪ German Rice Pudding.
Boil the rice in the milk. Add the bread crumbs. Beat butter
and sugar to a cream, add the eggs one at a time, and beat well.
Flavour with the lemon. Butter a mould, and ornament it with
raisins. Pour in mixture, and steam 2 hours. Serve with sweet sauce.
German Trifle.
Bake a small rice pudding to fit the size of the glass dish. It
must be quite soft and creamy. Place a layer of jam in the bottom of
the dish, and turn the rice pudding on to the jam. Then pour over it
some good custard (let this be perfectly cold), and then idIucc a thick
whip of cream over it✪ German Trifle, and serve.
Ground-Rice Mould.
1 lb. Gi-ound Rice, 2 oz. Castor Sugar, White of 1 Egg, Essence of Ratafia,
li pint Water✪ Ground-Rice Mould.
Put rice and water in a double saucepan with the .sugar and
allow it to boil, stirring every few minutes. WHien it boils, add
flavouring, also beaten white of egg, which mix in gently. Pour into
well-greased mould and put in cool place. Will set very quickl}u
Served with stewed fruit.
Ground Rice a.nd Fruit Shape.
i lb. e.ach of red and black Currants and Raspberries, 1 pint Water, 4 oz.
loaf Sugar. . ,
Stew gently till soft, then strain through hair-sieve and measure
Page 111 · 9 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Split the figs, and line a plain tin mould with tliem, .seed side of figs to mould. Beat up the eggs, add milk, sugar, crumbs, 'and nutmeg. Pour tills into tlie mould very carefully ; cover with grea.sed paper. Steam 2 hours.
Five Minutes Pudding.
3 tablespoonfuls Flour, 3 dessertspoonfuls Sugar, 1 dessertspoonful Baking Powder, 2 Eggs.
Mix well together; then spread in a buttered tin. Bake for 5 minutes, then spread a thin layer of jam, and roll it up. Serve with custard.
Foamy Omelette.
Beat the yolks of 2 eggs until thick and light ; add teaspoon salt, ^ saltspoon pepper, and 2 tablespoonfuls milk ; then the 2 whites beaten stiff. Spread on a hot buttered omelette pan. Run a knife along the edges, and occasionally underneath, to prevent burning. Let it cook until well brown underneatli ; dry the top by placing pan and all Ijefore fire, or grill, or in the oven, for a second or two. Double carefully, and serve at once.
Friars’ Omelette.
fi Apples (large), 3 oz. Butter, 3 oz. Sugar, 2 Eggs, 6 oz. Bread Crumbs. Boil apples as for sauce ; stir in butter and .sugar ; when cold, add eggs (well beaten). 'Butter dish (cold); strew bread crumbs an inch thick at bottom of dish, and as many as will adhere to the sides. Pour in apples, strew crumljs over, and bake in a moderate oven. When baked, turn out on dish, and strew sugar over. , ;
Fruit Salad.
Place fruit in layers, sprinkling eacli layer well with sugar ; sliced lianana improves salad, and all kinds of fruit may be used Allow to remain in bowl for some time and stir just before using.
Fun Pudding.
1 lb. Ratafias. 3 Whites of Eggs, 2 oz. Castor Sugar, 3 oz. Flour, IJ pint
Milk, 3 oz. Grated Cocoa-nut.
Whip whites to a very stiff froth, then add sugar and a little of the milk. Now sprinkle in the Hour, very slowly, stirring all the time, put into a clean pan over fire, and stir well till it thickens (don’t let it burn). Put ratafias into a glass dish and pour mixture over; when nearly cold, sprinkle cocoa-nut on top, and serve cold. German Rice Pudding^.
2 oz. Rice, breakfastcupful Bread Crumbs, 2 oz. Sugar, 1 oz. Butter, 3 Eggs,
1 quart of Milk, Essence of Lemon, Raisins.
Boil the rice in the milk. Add the bread crumbs. Beat butter and sugar to a cream, add the eggs one at a time, and beat well. Flavour with the lemon. Butter a mould, and ornament it with raisins. Pour in mixture, and steam 2 hours. Serve with sweet sauce.
German Trifle.
Bake a small rice pudding to fit the size of the glass dish. It must be quite soft and creamy. Place a layer of jam in the bottom of the dish, and turn the rice pudding on to the jam. Then pour over it some good custard (let this be perfectly cold), and then place a thick whip of cream over it, and serve.
Ground-Rice Mould.
1 lb. Gi-ound Rice, 2 oz. Castor Sugar, White of 1 Egg, Essence of Ratafia, li pint Water.
Put rice and water in a double saucepan with the .sugar and allow it to boil, stirring every few minutes. WHien it boils, add flavouring, also beaten white of egg, which mix in gently. Pour into well-greased mould and put in cool place. Will set very quickly Served with stewed fruit.
Ground Rice a.nd Fruit Shape.
i lb. e.ach of red and black Currants and Raspberries, 1 pint Water, 4 oz. loaf Sugar. . ,
Stew gently till soft, then strain through hair-sieve and measure
Records on this page
Five Minutes PuddingFoamy OmeletteFriars’ OmeletteFruit SaladFun PuddingGerman Rice PuddingGerman TrifleGround-Rice MouldGround-Rice Mould