Instruction in cookery (London School Board receipts)

Method : — Rub the butter into the flour ; add salt ; mix the sugar and cream of tartar on a plate, and add to the flour and butter. Dissolve soda in milk and mix into a paste with the flour, etc. ; roll it out 14 inch thick ; cut into triangles. Bake on a greased baking-sheet 1 hour When half done, brush over with milk beaten up with sugar. When done, set aside to get cold. Time, f hour. (60) FEU IT PIE. Ingredients: — 1 lb. Fruit. 1 lb. Flour. 3 ozs. of Dripping or Lard. 2 ozs. of Sugar (moist). ■| gill of Water. i teaspoonful of Baking Powder (or not). 1 oz. of White Sugar. A little Salt. Method . — Prepare the fruit; put half in a pie-dish; add sugar and a little water; then the rest of the fruit. Short Crust : — Mix the Hour, salt, baking powder, and half the white sugar in a basin ; rub in the dripping or lard ; make them into a paste with the water. Turn paste on a floured board; roll it out a little larger than the top of the pie-dish. Cut off some strips of paste; grease edge of dish ; put strips on ; wet them ; put top on. Press edges together ; trim and notch them up with a knife. Bake the pie in a hot oven about half an hour ; when half done sprinkle it with water and white sugar ; finish baking ; serve hot or cold. The fruit must boil well before the pie will be done. Trimmings of paste should be baked. Time, 1 hour. (61) BAKED APPLE DUMPLINGS. Ingredients : — $ lb. of Flour. ^ lb. of Dripping. ^ teaspoonful of Baking Powder. ^ teaspoonful of Salt. 6 Apples (Sugar and Cloves to taste). Water. Method : — Peel the apples and core them, if possible, without quartering the apples. Short Crust: — Mix flour, salt, and baking powder in a basin, then rub in the dripping, add cold water to make it a light, firm paste. Put it on a floured board ; flour it, roll it out | inch thick ; cut it in rounds ; put an apple on each round ; fill with sugar and two cloves ; work the paste smoothly over the apples ; place on a greased tin ; bake in a hot oven from ½ to | hour, according to size ; when done put the dumplings on a hot dish with a slice, sprinkle with castor sugar ; serve hot or cold. Turnovers may be made for a change. Time, 1^ hour. (62) SULTANA AND CRUMB PUDDING. Ingredients : — | lb. of Bread Crumbs. | lb. of Suet. 1 lb. of Flour. | lb. of Sultanas. 2 ozs. of Sugar. | teaspoonful of Grated Nutmeg. A pinch of Salt. | pint of Milk. 1 Egg. Method : — Have ready a saucepan of boiling water. Dip the middle of a pudding-cloth in the boiling water ; sprinkle it with flour ; have a string ready. Put the bread crumbs in a basin ; mix in the salt and nutmeg. Rub the sultanas in a cloth with a little flour ; pick off the stalks. Break the egg in another basin ; beat up with a fork ; add the milk. Chop the suet finely. Mix the flour with the crumbs, and add the suet, sugar and sultanas. Mix thoroughly ; make into a paste with the milk and egg. Turn the pudding into the cloth, tie up tightly in the shape of a ball ; leave room for it to swell. Put the pudding into boiling water ; boil quickly for 1| hour. Keep it well covered with boiling water. When done, turn the pudding from the cloth on to a hot dish. Less suet may be used. Time, 2 hours. (63) FIG PUDDING. Ingredients : — §■ lb. of Figs. ^ lb. of Bread Crumbs. | lb. of Suet. | lb. of Sugar. | lb. of Flour. 1 gill of Milk. 1 Egg. A little Salt.