Tried favourites cookery book

5 lb. of Bread Crumbs, lb. each of Moist Sugar and finely chopped Suet, 2 tablespoonfuls Flour, the rind and juice of 2 Lemons, a little New Milk, and a toaspoonful of Bird's Concentrated Egg Powder. The lemon peel should be well grated or finely minced, and the juice strained. Mix the bread crumbs, flour, suet, sugar, lemon peel and juice, and the egg powder. Then reduce to the consistency of a very stiff batter with milk. Put into a well-buttered mould or basin, tie over securely with a cloth, and boil for 3 hours. When turned out the pudding should have some sifted sugar sprinkled over it. Oranges may be substituted for the lemons. Serve with custard. Lemon Pudding; (2). 4 oz. grated Bread, A oz. Castor Sugar, 4 oz. Suet, the Juice of a Lemon and the Peel grated. Mix all together with the yolks of 3 and the whites of 2 egg.s, well beaten. Boil for hours. Serve with sweet sauce. Lemon Rice. Boil sufficient rice, with sugar to taste, to fill mould, and leave till cold. Peel a lemon very thick; cut peel into shreds about 1 or f inch long. Put into a little water ; boil them up, and throw water away lest it be bitter ; then pour about teacupful fresh water on them ; squeeze and strain juice of lemon, add it with white sugar to water and shreds, and let it stew gently for 2 hours. When cold, it will be a syrup. Having turned out jellied rice into glass dish, pour syrup gradually over rice, taking care that little shreds of peel be equally distributed over whole. London Pudding;. i lb. of Apricot Jam, 7 sponge finger Biscuits, i tablespoonful of Flour. I oz. of Butter, i pint of Milk, 1 Lemon, 2 Eggs. Line a pudding dish with puff paste, then sjmead thick layer of apricot ; then a layer of sponge biscuits. Mix together ^ tablespoonful of flour and 1 oz. of butter. Boil h pint of milk, and pour it on the flour and butter. Add sugar to taste, and the grated rind of a lemon. Stir over the fire till as thick as cream, then cool a little. .Add the beaten yolks of 2 eggs, and beat all well together. Then no pour on the cakes. Beat the whites to a stiff froth, and spread over the pudding. Bake for at least hour in a moderate oven. Marble Pudding’. Put six penny packets gelatine to soak in a cup of milk. When soaked, add it to a pint of boiling milk, 2 oz. sugar, and stir over fire till all is dissolved. Divide into five parts and flavour each with different flavourings and different colours. Colour one with yolk of egg, leave one white, one brown with coffee, one red with cochineal, one green with a few drops of spinach juice, Half cool the mixture, then pour into a round basin in reversible manner. When cold, turn out and garnish with different shades of jelly. Marmalade Pudding. 2 oz. Flour, 2 oz. Sugar, 2 oz. Butter, 2 Eggs, 1 tablespoonful of Marmalade, 1 small teaspoonful of Bi-earbonate of Soda. Put the flour into a basin with the sugar, butter, marmalade, yolks of eggs, and soda. Mix these well together; tlien whip the whites of eggs to a stiff froth, and add to the mixture, stirring all well together. Pour it into a buttered mould, and boil for 1 hour. Serve with sweet sauce. Milk Dumpling. 3 oz. Flour, li oz. Sugar, pinch of Salt, Dripping.