Sea Cookery

3 eggs 2 oz. butter vanilla essence Boil together the milk, butter, and sugar, and pour over the crumbs. Add the brandy and essence to taste. Beat up the eggs very lightly and stir into the mixture. Have ready a well greased pudding mould neatly decorated with slices of citron peel, stoned raisins, or preserved cherries, pour in the mixture, cover, and steam one-and-a-half hours. Serve with vanilla or fluff sauce. AMBER PUDDING. 6 apples -J-lb. white sugar rind and juice of 1 lemon J lb. puff paste 3 oz. butter 1 oz. castor sugar 3 eggs Butter a pie dish and line it with puff paste. Peel, core, and stew the apples to a pulp with the lemon juice, rind, and sugar, then rub through a wire sieve, add the beaten yolks of three eggs, and mix thoroughly. Pour ah into the dish and bake in a moderate oven twenty minutes. Beat the whites to a stiff froth, and pile this on the apple, and re-bake slowly, until set and lightly browned. TAPIOCA PUDDING. 1 cupful tapioca 1 teaspoonful butter 3 pints milk 3 tablespoonfuls sugar a dust of nutmeg or cinnamon | Wash the tapioca and put it into a buttered pie dish, mix the sugar and milk together, pour it over the tapioca, add the butter, dust over with nutmeg and cinnamon, and bake in a moderate oven one-and-a-half hours. RICE PUDDING (Without Eggs.) 1£ pints milk 1 teaspoonful butter 1£ tablespoonfuls rice dusting of spice or nutmeg 2 tablespoonfuls sugar Wash the rice and put it into a pie dish, dissolve the sugar in the milk and pour it over the rice, put the butter and spice on top, and bake in a moderate oven one-and-a-half hours. Do not allow the milk to boil in the oven or the spice will cause the rice to turn very dark. 1 pint milk 2 eggs \ lb. flour PANCAKES. dust of nutmeg 2 ozs. sugar Put the flour into a bowl, add the milk and sugar, and mix to a smooth batter. Beat the eggs to a froth, stir them into the batter and add the dust of nutmeg. Put this aside in a cool place for half-an-hour or longer. When ready to use have a very clean frying pan and make hot in it one tablespoonful lard or clean white dripping, pour this out into a jar, and then put just sufficient of the batter into the pan to cover the bottom thinly. Fry this until you see a bluish smoke issuing from beneath the cake, and by giving the pan a sharp jerk sideways the cake will be loosened. Turn it over and fry the other side about half the time. Turn out the pancake on a sugar sprinkled board, sprinkle the pancake with sugar, roll it up, divide it into three, and proceed in this way until all the batter is used. Send to the table very hot and serve with slices of lemon. GOLDEN PUDDING. \ lb. bread crumbs 3 tablespoonfuls chopped suet 3 tablespoonfuls marmalade 2 eggs 2 tablespoonfuls sugar 1 saltspoonful ground ginger 1 teaspoonful lemon juice 1 teaspoonful baking powder Put the marmalade and eggs into a bowl and beat together with a spoon, add the sugar, ginger, lemon juice, and suet, and mix well. Stir in the crumbs thoroughly, add the baking powder, and pour all into a greased pudding mould. Cover and steam for two hours. Serve with lemon or marmalade sauce. QUEEN OF PUDDINGS. 1 pint bread or cake crumbs ^ pint milk 3 tablespoonfuls sugar 1 tablespoonful butter £ teaspoonful lemon essence 2 eggs 4 lb. jam