Sea Cookery

Put the crumbs into a buttered pie dish. Boil together the milk, sugar, and butter, pour them over the crumbs, and allow to soak, add the essence. Separate the yolks from the whites of the eggs, beat up the yolks and pour them over the crumbs so as to entirely cover them, then put the pie dish in a moderate oven until the yolk is set. Remove from the oven, spread over a layer of jam, beat the whites to a stiff froth, stir in a teaspoonful castor sugar. Pile the whites roughly over the jam and re-bake in a cool oven for twenty minutes, taking care it does not burn. SEMOLINA PUDDING. 1 pint milk 2 tablespoonfuls sugar 2 or 3 drops of almond or vanilla essence 1 egg pinch of salt 2} tablespoonfuls semolina 1 teaspoonful butter Put the milk, sugar, salt, and butter into a clean pan and allow to boil. Stir in the semolina gradually, and continue stirring until it thickens, draw the pan to a cooler part of the stove and allow to simmer gently for five minutes. Separate the yolk from the white of the egg and beat up the yolk. Remove the pan from the fire, stir in the yolk and the essence. Beat the white of egg to a stiff froth, stir it in the semolina, pour all in a buttered pie dish, and bake in a moderate oven from fifteen to twenty minutes. Serve immediately. lb. flour 2 ozs. butter 4 ozs. jam 1 egg MARGARET’S PUDDING. £ pint of milk 2 ozs. sugar 1 teaspoonful baking powder Have ready a well greased pudding basin and put the jam in the bottom. Rub the butter into the flour, stir in the baking powder, beat up the egg and milk together, and stir in the sugar,, pour this into the flour and mix well. Pour the mixture into the basin in which the jam has been already placed, cover with a cloth or greased paper, and steam for one hour. Turn the pudding out of the basin, and serve at once. MYSTERIOUS PUDDING. 2 eggs I 4 ozs. flour 3 oz. butter 1 tablespoonful of marmalade 4 ozs. sugar \ teaspoonful of baking powder ■Cream tip the butter, add the sugar, and then the eggs, one at a time, mix in the marmalade, last of all stir in the flour and baking powder. Pour the mixture into a greased pudding basin, cover with greased paper, and steam for one-and-a-half hours. Turn out the pudding on a hot dish and serve with marmalade or sweet sauce. SATISFACTION PUDDING. 10 small sponge cakes £ lb. stoneless jam 3 tablespoonfuls sugar 1 pint milk 3 eggs 6 drops vanilla essence Thickly butter a quart sized pudding mould. Cut the sponge •cakes into long pieces and line the mould neatly with them. Place the jam in the bottom, beat the milk, sugar, and eggs together, and pour it over the jam, add the essence and the remaining sponge •cake to form a floating cover. Cover with greased paper and steam for two hours. Serve at once. COCOANUT AND APPLE PUDDING. I- pint milk £ oz. butter £ lb. dessicated cocoanut 2 eggs apricot jam sugar to taste 4 or 5 apples Peel and core the apples, place them whole in a pie dish, put a little jam in each. Boil the milk and butter together and sweeten to taste. When boiling, pour over the cocoanut, then add the yolks and stir. Spread the cocoanut over the apples and bake in a moderate oven twenty minutes, then beat the whites stiffly, place over all, and bake again in a slow oven until set. MALTA PUDDING.