Squeeze the bread in a cloth and put it into a bowl, add all the remaining ingredients and mix thoroughly, if necessary add a little water to make the pudding of right consistency. Place all in a well greased mould, cover, and steam for two-and-a-half hours. Serve with sweet sauce. SUET PUDDING. £ lb. flour £ teaspoonful salt 3 tablespoonfuls chopped suet \ pint cold water 1 teaspoonful baking powder Put all the ingredients into a bowl and mix well. Add the water gradually until mixed to a smooth dough. Take care not to make it too stiff. Have ready a well greased pudding mould, put in the mixture, cover with greased paper, and steam one-and-three-quarter hours. ROLL JAIV1 PUDDING. 3 tablespoonfuls chopped suet £ lb. flour £ teaspoonful baking powder✪ Roll Jam Pudding Mix together the suet, flour, baking powder, and salt, make it into a paste with cold water. Roll out the paste to nearly twelve inches square. Spread a thin layer of jam all over, wet round the edges. Roll up the paste, tie it in a clean dry cloth, plunge into boiling water, and boil for one hour. The water must not be allowed to stop boiling all the time. Remove the cloth from the pudding, place it on a dish, and serve with sweet sauce. Ui bctl l jam cold water 118 BREAD AND BUTTER PUDDING. J lb. stale bread 2 tablespoonfuls butter 1 pint milk 1 egg 3 tablespoonfuls sugar grated rind of one lemon 2 tablespoonfuls cleaned currants✪ Bread and Butter Pudding Cut the bread into slices, and put them in layers in a pie dish. Put small pats of butter between each layer, and also a sprinkling of lemon iind. Spread the currants beneath the top layer, beat together the egg, milk, and sugar, pour it over the bread, and allow to stand for twenty minutes to soak. Put the dish in a moderate oven and bake for thirty minutes. Serve at once. IVIANESTY PUDDING. \ lb. flour £ lb. bread crumbs 3 tablespoonfuls chopped suet 3 tablespoonfuls currants 3 tablespoonfuls sugar 1 piece candied peel, chopped small grated rind of } a lemon 2 teaspoonful bi-carbonate of soda 1 teaspoonful baking powder✪ Ivianesty Pudding Mix together all the above ingredients, add half pint water, stir thoroughly, pour into a well greased mould, cover and steam for two hours. Serve with sweet sauce. VANILLA SOUFLE. 4 eggs j £ pint of milk 1£ oz. butter 1 l dessertspoonful castor sugar 1 oz. flour j i teaspoonful vanilla essence pinch of salt✪ Vanilla Souffle Butter a pint and a half soufle tin, tie a band of paper round which comes two inches above the top. Melt one ounce of butter, add the flour, and mix well, then add the milk and sugar, and stir over the fire until it thickens. Remove from the fire and add, one at a time, the yolks of three eggs, beating all well together. Beat the four whites to a stiff froth and stir lightly in the mixture, add the salt and essence, pour into the buttered tin, and steam twenty- five minutes. Turn out on a hot dish and serve immediately with custard poured around. BAKED CUSTARD. -} pint mixed condensed milk a little nutmeg 2 eggs J teaspoonful butter 1 teaspoonful sugar✪ Baked Custard Break the eggs into a bowl, beat them up, beat in the sugar and cold milk, pour into a pie dish, put the butter and a dusting of grated nutmeg on top, place in a slow oven, and bake until set. Custard must not be allowed to boil or it will curdle. 119 FRENCH PANCAKES. 3 ozs. Hour 2 ozs. butter 2 ozs. sugar 2 eggs 1- pint milk 6 drops vanilla essence jam 6 greased saucers✪ French Pancakes

AI-modernized reading of the original text

Squeeze the bread in a cloth and put it into a bowl, add all the remaining ingredients and mix thoroughly, if necessary add a little water to make the pudding of right consistency. Place all in a well greased mould, cover, and steam for two-and-a-half hours. Serve with sweet sauce. SUET PUDDING. £ lb. flour £ teaspoonful salt 3 tablespoonfuls chopped suet \ pint cold water 1 teaspoonful baking powder Put all the ingredients into a bowl and mix well. Add the water gradually until mixed to a smooth dough. Take care not to make it too stiff. Have ready a well greased pudding mould, put in the mixture, cover with greased paper, and steam one-and-three-quarter hours. ROLL JAM PUDDING.. 3 tablespoonfuls chopped suet £ lb. flour £ teaspoonful baking powder Mix together the suet, flour, baking powder, and salt, make it into a paste with cold water. Roll out the paste to nearly twelve inches square. Spread a thin layer of jam all over, wet round the edges. Roll up the paste, tie it in a clean dry cloth, plunge into boiling water, and boil for one hour. The water must not be allowed to stop boiling all the time. Remove the cloth from the pudding, place it on a dish, and serve with sweet sauce. jam cold water BREAD AND BUTTER PUDDING. J lb. stale bread 2 tablespoonfuls butter 1 pint milk 1 egg 3 tablespoonfuls sugar grated rind of one lemon 2 tablespoonfuls cleaned currants Cut the bread into slices, and put them in layers in a pie dish. Put small pats of butter between each layer, and also a sprinkling of lemon iind. Spread the currants beneath the top layer, beat together the egg, milk, and sugar, pour it over the bread, and allow to stand for twenty minutes to soak. Put the dish in a moderate oven and bake for thirty minutes. Serve at once. MAJESTY PUDDING. \ lb. flour £ lb. bread crumbs 3 tablespoonfuls chopped suet 3 tablespoonfuls currants 3 tablespoonfuls sugar 1 piece candied peel, chopped small grated rind of } a lemon 2 teaspoonfuls bi-carbonate of soda 1 teaspoonful baking powder Mix together all the above ingredients, add half pint water, stir thoroughly, pour into a well greased mould, cover and steam for two hours. Serve with sweet sauce. VANILLA SOUFLE. 4 eggs j £ pint of milk 1£ oz. butter 1 l dessertspoonful castor sugar 1 oz. flour j i teaspoonful vanilla essence pinch of salt Butter a pint and a half soufle tin, tie a band of paper round which comes two inches above the top. Melt one ounce of butter, add the flour, and mix well, then add the milk and sugar, and stir over the fire until it thickens. Remove from the fire and add, one at a time, the yolks of three eggs, beating all well together. Beat the four whites to a stiff froth and stir lightly in the mixture, add the salt and essence, pour into the buttered tin, and steam twentyfive minutes. Turn out on a hot dish and serve immediately with custard poured around. BAKED CUSTARD. -} pint mixed condensed milk a little nutmeg 2 eggs J teaspoonful butter 1 teaspoonful sugar Break the eggs into a bowl, beat them up, beat in the sugar and cold milk, pour into a pie dish, put the butter and a dusting of grated nutmeg on top, place in a slow oven, and bake until set. Custard must not be allowed to boil or it will curdle. FRENCH PANCAKES. 3 ozs. Hour 2 ozs. butter 2 ozs. sugar 2 eggs 1- pint milk 6 drops vanilla essence jam 6 greased saucers

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Roll Jam PuddingSuet PuddingBread and Butter PuddingIvianesty PuddingVanilla SouffleBaked CustardFrench Pancakes

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