The King's College Hospital book of cooking recipes

Take 4 or 5 apples according to the size. Peel and cut them in slices, and lay in a dish. Sprinkle a little powdered sugar over them, then a thin layer of fresh butter, and over that a layer of jam. Take 2ozs. cornflour and a little sugar, mix it well with 1 pt. of new milk, stir it over the fire till it boils and pour over the apples and jam to cover them well. Bake about 1 hour. Mrs. Smart. Apple Fritters or Kromeskies. Any pastry that is left over from a tart will do for this dish. Roll it very thin, and have ready, cold, some stewed apples very soft, and fill little rounds of the pastry with it. Fold over the pastry, egg and breadcrumb, and fry in plenty of clear boiling fat. This makes a delicious sweet with or without cream. An Old Oxfordshire Dish. 1 lbs. Flour. 1 lb. stoned Raisins. 1 lb. Currants. ... % 1 a Nutmeg,., grated. ioozs. Beef Suet, chopped fine. 2 teaspoonfuls Salt. ^ teaspoonful grated Ginger. Add 3 well-beaten Eggs and enough Milk to make a stiff batter. Well grease a deep earthenware dish, pour in the pudding, put a wire meat stand in the middle, upon that nut a spare-rib of Pork, or a piece of juicy beef ; bake for two and a-half hours in a good oven. Miss Emma Durham. HO Almond Pudding1. 8ozs. ground Sweet Almonds. 8ozs. Caster Sugar. 8 Eggs, leaving out 4 whites. Beat the eggs well, and gradually add the sugar, and then the almonds; beat all together for \ hour. Line a tin or mould with oiled paper, pour in the mixture and immediately bake f of an hour in a slow oven. Great care must be taken not to open the oven for the first 20 minutes. When taken out of the mould, blanch some almonds, sufficient to make the pudding look like a porcupine. Serve cold; pour a little orange flower water, sweetened to taste, over the pudding. Prick the pudding with a very fine skewer to allow the orange flower water to flavour it. Mrs. Wilkinson. Austrian Pudding. 20zs. Butter. 2 dessert-spoonfuls -of 2 different jams mixed. j teaspoon ful of Carbonate of Soda. 1 Egg, its weight in Flour and Breadcrumbs. Melt the butter, dredge in the dry ingredients, add the jam and the egg, well beaten, and lastly the soda. Have ready a pudding basin well buttered, put in the mixture and steam for an hour. Mrs. Abbot. Bombay Pudding. Take 2 lbs. of Soojee (Soojee is a red flour, pounded and passed through the finest sieve), half roast it, then boil it in water till it becomes very thick; butter a soup plate (or deep dish about the same depth), pour the boiled Soojee in; when it has cooled and congealed cut it into 8 or more slices or shapes, rub the cakes over with the yolk of an egg, dredge with finely-sifted flour and fry in butter till they become a rich brown Colour. Arrange prettily in a dish and pour over them a clear thick syrup, flavoured with lemon juice. Mrs. Macnamara, Baked Treacle Pudding*. Line a buttered pie-dish with a layer of golden syrup; lay in some strips of buttered bread about a finger in thickness, fill up with a custard made of i egg and ipt. or more, of milk. Bake in a quick oven over | an hour; turn out and add a little golden syrup and squeeze of lemon before serving. Mrs. Abbot. Bakewell Pudding*.