The "A1" cookery book

Stewed Fruit. — Put the fruit properly prepared into an earthenware pot, add a little white sugar, and also a little water, about a quarter of a pint to two and a half pounds of fruit. Put the lid on the jar and set it on the stove or in the oven to simmer gently till it is soft. Pears must be peeled and cored and cut in quarters lengthways, or in halves, and put in the stew-jar with enough claret to cover them, a little sugar, and a few cloves ; the lid must be put on, and they must be left to simmer for an hour or two until they are soft. If claret is not used, and water preferred, a little cochineal must be added to colour them. Strawberry Cream.-— The strawberries must be picked free from their stalks and a little white sugar sprinkled over them, then rub them through a hair sieve without being cooked at all, and mix with whipped cream. Sago, Apple, and Custard. — Boil some sago in the proportion of one tablespoon of sago to half a pint of hot water. Stew some apples which have been peeled, cored, and sliced in an earthenware jar. Mix the apple and sago well together in a shallow fancy dish, and leave till cold. Make a good custard and pour on the top of the sago and apple. Garnish with ground pistachio nut, almonds, and dried fruits. Suet Crust for Puddings.— i lb. flour, 6 oz. beef suet, -I pint cold water, pinch of salt. Strip the skin from the suet and chop very fine, mix lightly into the flour with a knife, and work to a smooth paste with the water. Roll it out before using. Baked Suet Pudding. — i lb. flour, 3 oz. suet, 1 oz. sugar, 1 teaspoon baking powder, 2 oz. currants, 1 egg well beaten, 1 oz. candied peel, i£ gills of milk. Mix all the dry ingredients together, then stir in the egg and milk. Pour the mixture into a I 2 I buttered pie-dish, and bake for an hour. Turn it out of the pie-dish and sprinkle castor sugar over it. Boiled Suet Pudding.— ½ lb. suet, i lb. flour, i teaspoon baking powder, cold, water. Free the suet from fibre and skin and chop very finely, or grate it. Mix it with the flour and baking powder and a pinch of salt, and mix into a smooth paste with a little cold water. Wring a cloth out in boiling water, flour it well, and put the paste in it in the shape of a bolster. Leave room for the pudding to swell, tie it securely at the ends, and plunge it into plenty of fast-boiling water. Boil for two or three hours. Serve it with treacle. Swiss Roll.— 2 eggs, 2 oz. sugar, 2 oz. flour, 1 small teaspoon baking powder. Beat the eggs, yolks and whites separately. Mix the baking powder with the flour and sugar, then add the yolks of the eggs, and lastly the whites. Bake in a very shallow buttered tin. When done spread with jam and roll, and sift with sugar. Tapioca Pudding.- — 2 oz. tapioca, I pint milk. Wash the tapioca in several waters, drain it, and put it into a buttered piedish and pour the milk over it, add a little sugar and some grated nutmeg, and leave it to soak several hours. Then bake in a moderate oven for about two hours.