The "A1" cookery book

then tie a cloth wrung out in boiling water and floured inside over the basin. Plunge in boiling water and boil for an hour, and serve with sweet sauce (page 90). Economical Bread Pudding. — Pour a pint of boiling milk over a quarter of a pound of stale bread. Let the bread soak till soft, then beat it well with a fork till no lumps remain. Add, whilst beating, two eggs, a slice of butter or two tablespoons finely chopped suet, two tablespoons of currants or raisins, two tablespoons of sugar, and a quarter of a nutmeg grated. Pour into a well-buttered pie-dish, and bake in a well-heated oven. When the pudding is brown and set on the surface it will be done. Turn out, and sprinkle sugar over it. A Light Bread Pudding. — i lb. each of flour, sugar, breadcrumbs, raisins, and suet, 1 egg, 1 teaspoon of baking powder, rind of a grated lemon, and enough milk to make a paste. Chop the suet very fine and mix all the dry ingredients together. Moisten with the egg and a little milk. Line a buttered mould with stoned raisins, pour in the mixture, tie a scalded cloth dredged with flour over it, plunge in boiling water, and keep boiling for three hours. Serve with sweet sauce (page 90). Canary Pudding. — The weight of 3 eggs in butter, 3 in sugar, and 2 in flour, the rind of 1 lemon, 3 eggs. Melt the butter (but do not let it oil), add the sugar and the grated lemon rind ; gradually dredge in the flour, and keep the mixture well stirred. Whisk the eggs and add them to the pudding. Beat all the ingredients till thoroughly blended, and put them into a buttered mould. Steam for two hours, and serve with wine sauce (page 90). Caramel Custard Pudding. — 4 oz. loaf sugar, 1 gill water, f pint milk, 4 eggs (omitting the whites of two), 1 dessert-spoon of castor sugar. Dissolve the loaf sugar in the water, heat it until it becomes a rich brown, and quickly coat the moulds (which must be quite dry) with this caramel. Bring the milk to a boil, sweeten IOO it, and pour it on the eggs, which must be slightly beaten. Pour this mixture into the coated moulds and steam the pudding (after covering it with buttered paper) for half an hour. When turned out the caramel will form a delicious sauce round the dish. This pudding is equally good hot or cold. Castle Puddings. — 3 eggs, rind of I a lemon grated ; their weight in flour, butter, and castor sugar. Beat the butter and sugar to a cream, add the other ingredients gradually. Beat the yolks and whites of the eggs separately, and add the beaten whites last of all. A few drops of orange-flower water is an improvement. Bake in little greased tins for about twenty minutes. Serve with wine sauce (page 90). Champion Pudding.— | lb. butter, i lb. sifted sugar, 3 eggs (leaving out the white of one), 3 oz. flour, | lb. raisins, lemon rind grated, and citron. Beat the butter to a cream and mix to it gradually the sugar. Beat the eggs well and add to the butter and sugar, then strew in the flour and stoned raisins. Butter a mould and stick it thickly with citron and a little lemon rind grated. Pour in the mixture and boil two hours. Serve with arrowroot sauce (page 84).