Tempting dishes for small incomes

Chop a pound of figs and six ounces of beef suet. Put a teaspoonful of baking powder and a pinch of salt into half-a-pound of flour. Put this mixture into a basin with a quarter of a pound of bread-crumbs and two tablespoonfuls of brown sugar. Beat up two eggs till light, and moisten with a little milk these ingredients to a stiff paste, and put it into a buttered mould with a cloth over, and boil it in boiling water for two hours. Floating Island. Cut a round sponge cake in slices, spread them with jam, place them on each other, and spread the top with jam. Put the cake in a glass dish, and pour over it about a pint of boiled custard. Whip the whites of the two eggs used for the custard stiffly with a tablespoonful of white powdered sugar and heap on the top. Sprinkle over with chopped pistachio kernels and [illustration: hundreds and thousands]. General Satisfaction. Cover the bottom of a tart dish with some finger sponge cakes, one gill of milk, and some jam, and put it in a moderate oven till hot. Grate the peel of a lemon and mix it with some sugar. Beat the yolk of one egg and the whites of three, beating in the sugar. Then pour on the cakes. Bake for fifteen minutes in a slow oven. Gingerbread Pudding. Work two ounces of butter with two tablespoonfuls of brown sugar, beat an egg well and add to it ; then mix in one teacupful of milk, one teaspoonful of ground ginger, eight ounces of flour, one teaspoonful of baking powder, and two of golden syrup, and steam for four hours. Gooseberry Fool. Take a quart of gooseberries and put them in a jar with two tablespoonfuls of water, and a very little powdered white sugar ; set the jar in a saucepan of boiling water and let it boil till the fruit is soft enough to mash ; beat it to a pulp, and pass the pulp through a sieve, and stir into it two or three spoonfuls of condensed milk. Serve in a glass dish. tempting dishes. Hasty Pudding-. Put some milk in a saucepan to boil, and when it quite boils dredge in some flour and keep stirring all the time (as it might burn), till the whole becomes very thick. Turn it out and stir for another minute after taking it from the fire, add a little butter and sweeten with sugar. Jam should be served round this pudding. Junket. Take a pint of fresh milk, a spoonful of white sugar, and one of rennet (bottles of rennet can be procured at most grocers), and a little brandy. Make the milk blood-warm, put it in a deep dish with the other ingredients, stir well together, and the milk will curdle and set. Then spread some clotted cream over the top, grate some nutmeg, and serve. Lemon Cheesecakes. Take one lemon and three ounces of sugar, rub the sugar on the rind, then put the sugar in a basin, in not quite half a pint of water, squeeze in the juice and place all in a saucepan to dissolve the sugar ; thicken with a little arrowroot or cornflour, till it becomes a jelly, stirring all the time till quite smooth (put in the thickening a little at a time and stir it quickly). Pour it then on to a plate to get cold, and then, with two forks, break it into little pieces and fill the tartlet cases. Lemon Pudding. Peel the rinds of two lemons as thin as possible. Take as little of the white substance off with the