Cookery

Pudding without. Eggs. — Peel, core, and slice some good sharp cooking apples, and lay them in a pan with a little water, some lemon-juice, some thinly-prepared lemon rind, and sugar to taste ; let them stew till tender, lay them in a pie dish ; mix one and a half ounces of cornflour with two ounces of sugar and some cold milk, heat over the fire a pint of milk, but do not let it boil ; after having put in some lemon rind, strain it and add it to the cornflour, or mix it all well together and pour all over the apples. Bake till the custard is of a good golden colour. Children's Pudding. — Cut into four pieces some thin rounds of bread, steep them in well boiled (and boiling) milk, previously sweetened and flavoured. When cold dip each piece in beaten-up egg and fry in boiling lard or good dripping ; serve very hot with a dust of sugar. Batter Pudding. — Mix a tablespoonful of flour and of sugar respectively with a pint of milk and a pinch of salt, until the ingredients have become thoroughly amalgamated ; pour this into a well -buttered pie dish, and bake it in a slack oven till set ; it must not boil. Of course it must not be forgotten that all kinds of seasonable fruits plainly stewed are both useful and very wholesome ; they are always acceptable, especially when served with a little fresh cream, or some good boiled custard ; for emergencies the canned goods or bottled fruits are invaluable. In summer, or for an occasional supper dish, a macedoine fruit salad is most delicious and refreshing ; it is very easily made. Cut into slices, or simply stone as the case may require, any kind of fruit that can be obtained — for instance, currants, gooseberries, cherries, grapes, bananas, oranges, apples, plums, etc. Put them all into a large bowl, sprinkle them with sugar, cover, and let them stand for an hour or so ; add some light white wine with or without a little water in sufficient quantity to produce the necessary juice, and serve. To make plain orange salad, peel the fruit, remove all the pith, and cut the orange broadwise, removing the pips carefully, and sprinkling with sugar as the fruit is put into the dish. This is the best way to extract all the juice, and to avoid an unpleasant amount of pith, which is sure to be objectionable if the fruit is cut in quarters or in pieces, instead of slices. A good way to utilise very stale bread is to cut it into even slices, fairly thick ; dip them in either fresh or sour cream, or in plain milk, then dip them in a good egg batter and fry a good colour. Sprinkle with sugar flavoured with vanilla, and serve very hot. Or cut the slices thinner, and make into jam sandwiches with a very thin layer of jam ; dip them as before very carefully so as to keep them well together, and proceed as above.