The Samaritan cookery book

To any extent, executed in the most satisfactory manner. $ $ f ALL TABLE REQUISITES ON HIRE. ' FINEST QUALITIES ONLY KEPT. — HER MAJESTY'S PUDDING. 3 sponge cakes. I A little white wine. Some coloured sweetmeats and 4 eggs. fruit. I r pint cream. 2 ozs. pounded almonds. Butter a mould and decorate with sweetmeats of various colours and fruit. Cut the sponge cakes in slices, and place them round the mould. Make a fine custard of the eggs, cream, and almonds. Pour it over and boil for an hour. Mrs. Watson, Helensburgh. JAM PUDDING. \ lb. flour. I ij teaspoonfuls baking powder. 2 ozs. suet. A pinch of salt. 1 5 ozs. sugar. | 2 tablespoonfuls jam. Mix flour and suet together, then add sugar and baking powder. Mix thoroughly and add the jam, and a little milk if necessary. Boil for 2 hours. Miss Lily Russell, Woodend, Langside. LEMON PUDDING. \ lb. flour. 1 lb. suet. | lb. sugar. 3 lb. breadcrumbs. \ lb. blue raisins, f teaspoonful baking soda. R.ind and juice of 1 lemon. 1 egg. 1 good teacupful sweet milk. Put flour, suet, sugar, breadcrumbs and soda into a bowl. Add raisins stoned and mix thoroughly. Add rind and juice of lemon and stir well, then egg and milk and mix well. Pour into a well-buttered bowl and tie a buttered paper over top, and steam for 2 hours. Do not allow water to come up to top of bowl. M. B., Dalmuir. LEICESTER PUDDING. 8 ozs. flour. I 2 eggs. 2 ozs. sugar. i teaspoonful of baking powder. 2 ozs. butter. | A little milk. Some jam. Rub the butter into the flour. Add sugar, baking powder, eggs well beaten, and milk. Line a pudding basin with jam, pour in the mixture, cover with a greased paper, and steam for 2 hours. Turn out and use either hot or cold. Mrs. Cunningham, Dumbarton Road, Glasgow. MARMALADE PUDDING. 3 eggs. — Their weight in sugar, butter, marmalade, and flour. Beat butter and sugar to a cream, add the eggs one at a time, then the marmalade, and lastly the flour. Beat for 10 minutes and put into a well-buttered mould, and steam for 3 hours. Miss Kaye, Perth. PLUM PUDDING. £ lb. flour. ^ lb. breadcrumbs. | lb. beef suet, i lb. sugar. 1 lb. raisins. 1 lb. currants. £ lb. peel (orange and citron). Grated rind of 1 lemon. 3 large apples. 6 eggs. Spice. 1 glass brandy. Mince suet, and chop the peel very finely ; peel, core, and chop the apples ; stone the raisins ; wash and dry the currants. Mix all the dry things together, adding spice to taste. Add eggs and then brandy. Boil for 7 hours in a cloth, leaving room for the pudding to swell. Serve with the following sauce. Sauce for Pudding1. 1 egg. | 1 tablespoonful pounded sugar. 1 large glass of sherry. Set a bowl in a saucepan with tepid water in it on the fire. Break an egg into it ; add the sugar and sherry. Whisk without stopping, keeping the sauce at milk heat, and when the bowl is full of froth pour it over the pudding which has been already dished. Serve at once or the froth falls. Mrs. Ferguson, Trinidad Villa, Bellahouston. SNOWDON PUDDING. 1 or 2 ozs. raisins. 2 ozs. suet, chopped. 4 tablespoonfuls ot breadcrumbs. 1 small tablespoonful of rice flour. PUDDING. 2 tablespoonfuls of marmalade. 3 tablespoonfuls of castor sugar. A little grated lemon rind. 2 eggs and J a gill of milk.