The King's College Hospital book of cooking recipes

Add the butter to the boiling milk or water, then stir in gradually the flour till it ceases to adhere to the saucepan; let the mixture cool on a dish, then stir in the eggs, yolks and whites whisked separately. Put the lard into a saucepan, and when it boils well, put lumps of the dough, about a teaspoonful at a time, into the saucepan, keeping the puffs down with a skimmer (as they will rise to the top of Pie fat) till they are a light brown colour. Serve hot with white sugar. Mrs. McD. Troup. Picnic Pudding. 6ozs. of Flour. 6ozs. of Suet, fib. of Currants. A little Nutmeg, Ginger, and Candied Peel. 3 Eggs. 6ozs. of Breadcrumbs. 6ozs. of Raisins (cut). 6ozs. of Sugar, fpt. of Milk. Chop the suet fine and mix all together; put the mixture into a Yorkshire pudding tin, which has been well greased, and bake in a moderate oven. Can be eaten hot or cold. Mrs. Beale. Plum Pudding1. Three-quarters pound beef suet minced very fine, add to this 2lbs. breadcrumbs, ilb. raisins, stoned, i lb. sultanas, ilb. currants, |lb. mixed peel, ilb. brown sugar. Remove all stems from the sultanas, well wash the currants, pass all through the mincing machine, then add the grated rind of 2 lemons, 6 eggs, i teaspoonful of mixed spice, I small stick of cinnamon, I cup of flour. Mix all the ingredients thoroughly, then add the eggs well beaten, a pint of milk, a pinch of salt, a wineglassful of essence of cherries, ioz. sweet almonds, blanched and pounded; keep mixing well for 20 minutes. Put into well buttered basins, tie down tightly and boil for six hours. Will keep any length of time if required. Mrs. MacAllister per Miss Monk. Potato Cheese-Cakes. Put through a sieve ^lb. cold boiled potatoes, mixed with ^lb. fresh butter, -|lb. castor sugar, thin rind of lemon grated, and the juice. Mix together with 2 eggs. Put this in the pastry. Miss Bircii. Prince Albert Pudding. ^lb. Butter. ^lb. powdered Sugar. 5 Eggs. |lb. Raisins. £lb. Flour. Beat the butter to a cream, add the sugar sifted, the yolks, and then the whites of tlie eggs (well whisked separately), the raisins, and then add by degrees the flour. Put it into a shape and boil three hours. Serve with sauce. Preserved Ging-er Pudding1. Jib. Butter. jib. Sugar. 40ZS. Flour. £ teaspoonful Baking Powder. 2 Eggs. 20ZS. Preserved Ginger. 2 tablespoonfuls of the Syrup. Beat the butter and sugar to a cream, drop in 1 egg and 2ozs. of flour, and beat for five minutes; add another egg and 2ozs. of flour, and beat again. Cut the preserved ginger into small pieces, add it to the mixture with the syrup, and mix well; stir in the baking powder, and mix well again. Put it into a buttered mould, and steam for two hours. Mrs. H. P. Cox. Plain Pudding1. ipt. hot Milk. 2 Eggs. 1 teacupful Breadcrumbs. Jam. Thicken the milk with breadcrumbs until it is like cream; beat eggs well, leaving out one white, which is to be whipped stiffly; add egg to milk, pour all into a buttered dish, and bake gently till done (about three-quarters of an hour). Turn out, spread with jam, and then spread white of egg on the top. Brown slightly. Miss M. V. Palmer. Pineapple Pudding1. 20zs. Flour. 20ZS. Butter. 20ZS. Sugar. 2 Eggs. 1 tin Pineapple Chunks, fpt. of Milk and Juice.