Easy dishes for small incomes, or, The housewife's guide to practical cookery

adding a pinch of salt. 3. Mix to a stiff paste with cold water. 4. Roll out into a long strip on a floured board. 5. Cover the strip with small pieces of the fat using up another quarter. Fold in three, turn the paste over with the cut edges parallel to the rolling pin. Roll out. 6. Repeat this process until all the fat is used up. Place the paste in a cool place for an hour, it is then ready for use. FIG PUDDING Ingredients : Quarter of a pound of Figs Quarter of a pound of Suet Quarter of a pound of Bread Crumbs Quarter of a pound of Golden Syrup Two Eggs. 1. Chop the suet and figs. 2. Add the bread crumbs and golden syrup. 3. Beat the eggs well and add to the mixture. 4. Turn into a greased mould. Cover with a cloth wrung out of cold water. 5. Boil for four hours. 6. Serve^hot. GINGERBREAD PUDDING Ingredients : Three quarters of a pound of Flour Quarter of a pound of Suet Half a pound of Treacle Two tablespoonfuls of Sugar Nearly half a pint of Milk One tablespoonful of Ground Ginger One teaspoonful of Baking Powder Half a teaspoonful of Salt One Egg. 1. Shred and chop the suet. 2. Mix all the dry ingredients together. 3. Melt, but do not warm the treacle. 4. Add the treacle, milk, and the well beaten egg to the dry ingredients. 5. Turn into a greased basin, and leave room for the pudding to rise. 6. Cover with a greased paper and steam for three hours. 7. Serve with sweet sauce. GOLDEN PUDDING WITH ORANGE JELLY Ingredients : The weight of four Eggs in ; Suet Bread Crumbs Marmalade. 1. Chop the suet, add the bread crumbs and marmalade. 2. Stir in the eggs which must be well beaten. 3. Pour into a greased mould and boil for three hours. 4. Serve with the orange jelly. ORANGE JELLY Ingredients : Half a pint of Orange juice Half an ounce of Leaf Gelatine. 1. Pour the juice into a jug, cut the gelatine into small pieces and throw into the jug. 2. Sweeten to taste. 3. Let the jelly simmer in a jug placed in a pot of boiling water, until the gelatine is dissolved. 4. Pour when nearly cold in small moulds which have been oiled or standing in water. 5. When firm they are ready for use. Turn out carefully. It is better to make the jelly the previous day, GROUND RICE BLANCMANGE Ingredients : One pint of Milk One dessertspoonful of Ground Rice One tablespoonful of Rose Water One tablespoonful of Sugai One Lemon One ounce of Gelatine. 1. Pour the milk into a jug with the gelatine and thinly pared lemon rind, and stand in a pan of boiling water. 2. Stir until it boils. 3. Mix the ground rice with the rose water and pour the milk over. 4. Strain through a sieve into a well soaked mould, 5. Serve when firm. HUNTER’S PUDDING Ingredients : One pound of Flour One pound of Suet One pound of Currants One pound of Raisins Four ounces of Sugar Half a Lemon Rind Four Eggs One gill of Milk Quarter of a teaspoonful of Salt. 1. Mix together the finely chopped suet, flour, currants, stoned and chopped raisins, sugar, grated lemon rind and salt. 2. Beat the eggs well and add the milk. 3. Strain into the dry ingredients, reducing them to a thick batter. 4. Boil in a cloth for six hours. 5. Serve with sauce. JAM ROLL Ingredients : Half a pound of Flour Six ounces of Suet Jam. 1. Shred and chop the suet.