The "A1" cookery book

Marmalade Suet Pudding. — 5 oz. bread-crumbs, i lb. castor sugar, 3 eggs, | pint milk, 3 oz. suet, marmalade. Chop the suet as fine as possible and stir it into the bread-crumbs ; add the sugar and the well-beaten eggs and the milk, and beat all well together for a quarter of an hour ; when ready to put into the oven stir it up quickly and put a layer in a well-buttered pie-dish, then a layer of marmalade, then of the mixture, and so on till the pie-dish is full, letting the bread be at the top ; place it in a moderate oven and bake nearly two hours. Turn out and serve. Meringues. — Whisk the whites of four very fresh eggs very stiffly, and stir in at the last moment J lb. of castor sugar and a few drops of lemon juice. Have ready some strips of white paper about fourteen inches long and three in width, place them on a board which wall fit on a baking sheet, sprinkle the paper thickly with white sugar. Take a tablespoon of the mixture and place on the paper, leaving an inch between each spoonful ; put the board in the oven, leaving the door slightly open so that they can be watched. When the meringues are a pale biscuit colour take them out of the oven, scoop out the inside, and put them back in the oven for a few minutes to dry and get crisp inside. The cases will keep some time in a tin. When wanted fill with whipped cream flavoured with vanilla. Mincemeat. — 2 lbs. suet, 2 lbs. currants, 2 lbs. raisins, i| lbs. sugar, f lb. candied peel mixed (lemon, citron, and orange), 2 lbs. apples, juice of 4 lemons, | oz. salt, rind of 2 lemons, b oz. ginger, b oz. allspice, § oz. ground cloves, b oz. ground nutmegs, I 12 \ oz. mace, | pint port wine, i pint brandy. Stone and chop the raisins and carefully pick over the currants, chop up the candied peel finely, pare, core, and mince the apples. Grate the lemon rind and strain the lemon juice. Chop the suet very fine indeed. Then mix all the ingredients very thoroughly together, stir vigorously, using a long wooden spoon ; when all are well blended add the wine and brandy, and stir well again. Store the mincemeat in an earthenware jar, and cover tightly with paper. Stir well each time it is used. Monday Pudding. — The remains of a plum pudding cut in slices. Butter a mould and fill it with alternate layers of bread and butter and plum pudding, fill it up with a custard made of 2 eggs, steam for half an hour, and serve with wine sauce. Nancy Pudding. — 2 oz. flour, 1 oz. sugar, 2 oz. butter, 2 eggs, 1 pint milk. Melt the butter in a saucepan, mix in the flour with the back of a wooden spoon till it is quite smooth, and gradually add the milk and sugar. Stir over the fire till the mixture thickens, but only let it boil gently. Pour into a basin, and when it is nearly cold add the eggs, which should have been well whisked. Bake in a pie-dish in a moderate oven for half an hour. Oatmeal Pudding. — 2 oz. oatmeal, 1 pint water, sugar to taste. Boil the water and dredge in the oatmeal, stirring constantly with a knife ; when it is of the desired thickness put the lid on the saucepan and draw it a little aside to simmer, and the longer it can simmer the better, but if necessary it can be taken up after it has boiled for about twenty minutes. . It must be stirred from time to time to keep it from burning. A jug of cream should be served with this pudding.