Having worked your butter to a cream, add the sugar to it, then break in the 3 yolks and beat some time. Now flavour it with a teaspoonful of orange-flower water or the rind of a lemon, or pounded vanilla. Beat up your whites in another basin to a stiff froth, leave them while you mix in your flour, and add the whites last. Place the mixture on a baking sheet and bake in a moderate oven. Fourre Polonais. — Roll pudding is made of the above pastry. As soon as out of the oven, spread rapidly with apricot jam and roll up before it stiffens. When cut across you should see three layers of jam. June 12. — Plum Bread. — For luncheon it is nice some- times to have a loaf of what is richer than bread, and not so rich as cake, and plum bread from Lady Elizabeth Dug- more’s recipe is just what is wanted. Children are very fond of it, and it is excellent to eat, like bread, with butter. I lb. flour. I lb. currants. 6 ozs. sugar, and a small quantity of baking-powder. Bake in a flat tin. (It is best mixed with milk instead of water.) Bout Drops. — No one ever gives or goes to a “ Rout ” now — was it quite the same as an “ At Home ” } The name savours of the people who lived in the days of Miss 149 June ROUT DROPS. PUDDINGS Austen, or earlier ; but the benches usually put round a room for a dance are still called “rout seats,” and this old- fashioned recipe for these good little cakes will show that one hundred years ago they appreciated such things as much as we do now. The recipe is from Miss Mein of Sodylt. Mix — 2 lbs. flour with I lb. butter. I lb. sugar. 1 lb. currants✪ Plum Bread. 2 eggs. Large spoonful of orange-flower water. .! „ rose-water. .5 „ sweet raisin wine. » „ brandy. The mixture to be dropped on buttered paper and baked. June 14. — Mrs. Cox’s Hasty Pudding. — For children’s din- ner “ hasty pudding ” is always liked, and the children love to be allowed to add the treacle themselves with a spoon, and try to write their names in the wriggles of sweet brown syrup ! But too often the pudding itself is more like paste, lumpy and dull, and is allowed to get cold before being eaten. The following, if carefully made, is a very good version of hasty pudding, and should not be sent to table till the “ pudding-time ” has come, so as to be quite hot. Put I tablespoonful flour in a basin, mix with it i egg (previously well beaten) and a little milk, to a very smooth paste— no lumps. Then add i pint of boiling milk and a pinch of salt✪ Mrs. Cox’s Hasty Pudding and boil twenty minutes. Serve the treacle in a separate dish. Bread-and-butter Pudding. — Every one knows our old friend bread-and-butter pudding — and very good it is, 150 CHEESE PUDDING. SAUCES June especially if the currants at top are not allowed to get hard and black, “ like flies,” as some one called them ! But a good variety is to make the same pudding with bread-and-jam for children ; or for grown-ups to vary it with a sprinkling of cheese (grated Parmesan) on the bread-and-butter instead of currants, ending with a powder- ing of cheese on the top. Mrs. Pike’s Cheese Pudding. — I think all cheese puddings are liked. This recipe will be found especially light and good, and makes a nice savoury. Ingredients — lb. stale bread-crumbs, 4 ozs. grated cheese, pepper and salt to taste, a little cayenne pepper, a piece of butter the size of half a walnut, i egg, and a little warm milk✪ Mrs. Pike’s Cheese Pudding.

AI-modernized reading of the original text

Having worked your butter to a cream, add the sugar to it, then break in the 3 yolks and beat some time. Now flavour it with a teaspoonful of orange-flower water or the rind of a lemon, or pounded vanilla. Beat up your whites in another basin to a stiff froth, leave them while you mix in your flour, and add the whites last. Place the mixture on a baking sheet and bake in a moderate oven. Fourre Polonais. — Roll pudding is made of the above pastry. As soon as out of the oven, spread rapidly with apricot jam and roll up before it stiffens. When cut across you should see three layers of jam. June 12. — Plum Bread. — For luncheon it is nice sometimes to have a loaf of what is richer than bread, and not so rich as cake, and plum bread from Lady Elizabeth Dugmore’s recipe is just what is wanted. Children are very fond of it, and it is excellent to eat, like bread, with butter. I lb. flour. I lb. currants. 6 ozs. sugar, and a small quantity of baking-powder. Bake in a flat tin. (It is best mixed with milk instead of water.) Rout Drops. — No one ever gives or goes to a “ Rout ” now — was it quite the same as an “ At Home ” } The name savours of the people who lived in the days of Miss June ROUT DROPS. PUDDINGS Austen, or earlier ; but the benches usually put round a room for a dance are still called “rout seats,” and this oldfashioned recipe for these good little cakes will show that one hundred years ago they appreciated such things as much as we do now. The recipe is from Miss Mein of Sodyll. Mix — 2 lbs. flour with I lb. butter. I lb. sugar. 1 lb. currants. 2 eggs. Large spoonful of orange-flower water. .! „ rose-water. .5 „ sweet raisin wine. » „ brandy. The mixture to be dropped on buttered paper and baked. June 14. — Mrs. Cox’s Hasty Pudding. — For children’s dinner “ hasty pudding ” is always liked, and the children love to be allowed to add the treacle themselves with a spoon, and try to write their names in the wriggles of sweet brown syrup ! But too often the pudding itself is more like paste, lumpy and dull, and is allowed to get cold before being eaten. The following, if carefully made, is a very good version of hasty pudding, and should not be sent to table till the “ pudding-time ” has come, so as to be quite hot. Put I tablespoonful flour in a basin, mix with it i egg (previously well beaten) and a little milk, to a very smooth paste— no lumps. Then add i pint of boiling milk and a pinch of salt and boil twenty minutes. Serve the treacle in a separate dish. Bread-and-butter Pudding. — Every one knows our old friend bread-and-butter pudding — and very good it is, CHEESE PUDDING. SAUCES June especially if the currants at top are not allowed to get hard and black, “ like flies,” as some one called them ! But a good variety is to make the same pudding with bread-and-jam for children ; or for grown-ups to vary it with a sprinkling of cheese (grated Parmesan) on the bread-and-butter instead of currants, ending with a powdering of cheese on the top. Mrs. Pike’s Cheese Pudding. — I think all cheese puddings are liked. This recipe will be found especially light and good, and makes a nice savoury. Ingredients — lb. stale bread-crumbs, 4 ozs. grated cheese, pepper and salt to taste, a little cayenne pepper, a piece of butter the size of half a walnut, i egg, and a little warm milk.

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Plum BreadRout DropsMrs. Cox’s Hasty PuddingMrs. Pike’s Cheese Pudding

Hilda's diary of a Cape housekeeper