The Samaritan cookery book

Grease a pudding basin and decorate with all the stoned fruit. Arrange in stripes, putting the cut part next the grease. Mix all the ingredients together and pour into decorated basin. The mixture will be very thin. Cover with greased paper and steam for 2 hours. Serve with sweet sauce. Miss Patterson, i King James’ Place, Perth. SST. MUNGO PUDDING. £ lb. flour. I J lb. butter. 1 lb. Sultana raisins. a teaspoonfuls of baking powder. | lb. sugar. I i egg and a little sweet milk. Flavour with nutmeg or vanilla. Rub butter among flour, add sugar, raisins, and powder ; beat egg, add milk to it and flavouring and mix with dry ingredients. Pour into a buttered mould, Cover with a buttered paper and steam for 2 hours. Serve with sweet sauce. Miss N. Glasgow, Motherwell. SUTHERLAND PUDDING. 2 eggs. 2 tablespoonfuls of marmalade. 2 tablespoonfuls of sugar. | 2^ tablespoonfuls of flour. A little salt and soda. Mix together and steam for 2 hours. M. J. SUFFOLK PUDDING. | pint of boiled milk. I 3 eggs. 2 tablespoonfuls flour. | Some sugar and essence. Mix the flour with a little cold milk; add to the boiling milk and boil up again and set aside to cool. Stir in the yolks of the eggs, well beaten with sugar to sweeten, and a little essence and the whites of eggs beaten to a stiff froth. When well mixed put into a buttered dish and bake in a quick oven. Mrs. Niven, 19 Woodrow Road, Pollokshields. * I Reason. # €S» | OS course you do Do THEN BUY THE Rich Tea Biscuits You . . OF. . Wyllie, Barr & Ross, Buy Biscuits? Limit e d. They have made Biscuits for fifty years, and your reason will tell you that they must be good to thus stand the test of 1 The Centuries. Wyllie, Barr & R oss, LIMITED, TREACLE SPONGE. i lb. flour. I i teaspoonful of carbonate of ^ lb. treacle. soda. 6 ozs. suet. I A little milk. Mix all together, adding a pinch of salt, and boil for 3J hours. Miss Rickard, West Norwood, London. VICTORIA PUDDING. ^ lb. suet. \ lb. breadcrumbs. 6 ozs. flour. 4 ozs. apples (weighed after being chopped). 4 ozs. apricot jam. 3 ozs. citron peel, ozs. cherries, lb. sugar. 5 eggs. \ pint cream or milk. 2 tablespoonfuls brandy. Mince the suet, and add the flour, crumbs, chopped apples, citron peel finely shred, cherries, sugar, and jam, and mix thoroughly. Moisten with the eggs well-beaten, the cream or milk, and the brandy. Put in a buttered mould, and steam 2 hours. When ready to dish, let it stand 3 or 4 minutes, then turn carefully into a glass dish, and serve with brandy sauce. A. L. APPLE JONATHAN. 6 ozs. flour. 3 ozs. butter. 1 or 2 eggs. 1 apple. J lb. sugar. 1 full teaspoonful of baking powder. A few drops of vanilla essence. Melt butter and pour among dry ingredients, also whisked eggs with essence added. Mix well into a light batter. Have a pie dish greased, with the apple cut up in the bottom and some sugar sprinkled over. Pour in batter and bake in a hot oven. If one egg is used only a teacupful of milk is necessary. Jam may be substituted for the apple. Mrs. W. H. Mair, Pollokshields. BANANA FRITTERS. a tablespoonfuls of flour. I i dessertspoonful of sugar. 1 tablespoonful of salad oil. | i white of egg. Bananas. Mix the flour with the sugar, oil, and half a teacupful of warm water, making it into a smooth batter. Leave it for an hour,