Instruction in cookery (London School Board receipts)

SEMOLINA PUDDING. Ingredients : — 1 oz. of Semolina. 1 Egg. 1 oz. of Sugar. \ pt. of Milk. A little Grated Nutmeg. Method : — Put the milk into a saucepan over the fire ; as soon as it boils, gradually shake in the semolina ; stir it till it thickens. Draw it on one side to cool a little. Beat the egg and sugar together ; stir in the semolina. Pour into greased pie-dish ; grate a little nutmeg over the top. Bake 15 minutes. Time, 25 minutes. (70) RICE PUDDING. Ingredients ; — 1 _x quart of Milk, teacupful of Rice, oz. of Suet. table-spoonfuls of Moist Sugar, teaspoonful of Grated Nutmeg. Method : — Wash the rice, either in a hair sieve or in a cloth put over a basin. Put it into a pie-dish with the sugar and nutmeg. Mix all together. Pour in the milk. Sprinkle the suet and grate a little nutmeg over the top. Bake the pudding in a moderate oven from 1A to 2 hours. Turn it in the oven two or three times. Serve hot or cold. The rice may be boiled first, if liked, and if it be, the pudding will take less time to bake. Time, 2| hours. (71) FRUIT PUDDING. Ingredients : — 1 lb. of Fruit (Apples or any Fruit in season). 1 lb. of Flour. 3 or 4 ozs. of Suet. 2 ozs. of Brown Sugar. £ teaspoonful of Baking Powder. A little Salt and Dripping. 1 gill of Water. Method : — Grease a pint pudding-basin with dripping ; then sprinkle it with sugar. Prepare the fruit. Suet Crust : — Mix flour, salt and baking powder in a basin ; chop the suet ; mix it with the flour; make it into a light firm paste with the water; put it on a floured board. Cut off one-third for the top ; roll out the large piece and line the basin. Put in half the fruit, the sugar, and a little water (according to kind of fruit). Then the rest of the fruit; roll out the small piece of paste ; put it on the top ; damp it and draw the lining over it ; flour it and tie a pudding- cloth over it. Boil for two hours in a saucepan well filled with boiling water. Take it up ; remove the string and cloth ; put in a hot dish over the basin ; turn it upside down and lift it from the pudding. Serve hot. Wash the pudding-cloth as soon as possible. All puddings of this kind are best eaten hot. Time, 2| hours. (72) SUET PUDDING. Ingredients : — J lb. of Flour. 4 or 6 ozs. of Suet. 1 1 gill of Water. 1 teaspoonful of Baking Powder. | teaspoonful of Salt. ol Method : — Put a saucepan of water on the fire to boil. Dip the middle of the pudding cloth into it ; wring and sprinkle it with flour ; have a string ready. Skin, shred, and chop the suet finely (a little flour prevents it from sticking). Mix flour, salt, baking powder, and suet together in a basin ; mix into a light paste with the water ; knead a little ; turn it into the pudding-cloth ; tie lightly, leaving a little room for it to swell; plunge into boiling water ; boil quickly 2 hours. When done remove the string and cloth, turn the pudding carefully on to a hot dish, and serve with roast and boiled meat or preserve. Time, 2i hours. (73) CHRISTMAS PUDDING. Ingredients : — 1 lb. Raisins. 1 lb. Currants. 1 lb. Sugar, i lb. Sultanas. ^ lb. Mixed Peel. | lb. Almonds (or not). ~ lb. Flour. | lb. Bread Crumbs. ■| lb. Beef Suet (or more). 6 or 8 Eggs. Milk (according to size of Eggs). Rind of 1 Lemon (chopped). ^ teaspoonful of Salt. 1 teaspoonful of Spice. Ginger, Cloves, Nutmeg, and Cinnamon.