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

2. Put the flour in a basin, add the suet and a pinch of salt. 3. Make into a light paste with cold water. 4. Roll out on a floured board. 5. Spread with jam, roll up and close the ends. 6. Wring a cloth out of cold water and tie the pudding in it. 7. Place in a pan of boiling water and simmer for two hours. 8. Remove the cloth and serve on a hot dish. LEICESTER PUDDING Ingredients : One pound of Flour One teaspoonful of Carbonate of Soda One Lemon Quarter of a Nutmeg Eight ounces of Beef Suet One and a half teaspoonfuls of Demerara Sugar Half a pound of Raisins. 1. Chop the suet. 2. Stone the raisins. 3. Mix all the dry ingredients together. 4. Add the juice of a whole lemon and the grated rind of half. 5. Add sufficient milk to make a wet paste. 6. Grease a basin, dust it over with Demerara sugar and pour in the mixture. 7. Wring a clean cloth out of cold water and tie over the pudding. 8. Plunge the basin into boiling water and boil slowly for two and a half hours. 9. Serve with sweet sauce. LEMON CURD FOR CHEESECAKES Ingredients : Quarter of a pound of Butter Three quarters of a pound of Castor Sugar Six Eggs The juice of three Lemons The rind of Four Lemons. 1 . Put the butter into a double saucepan. 2. Add the sugar, grated rind and juice of the lemons. 3. Beat the eggs well and add to the mixture, stir until it thickens. 4. Pour into jars, tie down and keep in a cool place. LEMON PUDDING Ingredients : Quarter of a pound of Suet Half a pound of Bread Crumbs Four ounces of Sugar Two Lemons Two Eggs. 1. Mix together the chopped suet, bread crumbs, sugar, grated rind, and the juice of the lemons and the yolks of the egg t well beaten. 2. Grease a pie- dish and pour in the mixture. 3. Bake in a quick oven for fifteen minutes. 4. Cover the pudding with a layer of red currant jam. Over this spread the whites of the eggs well beaten. 5. Replace in the oven to colour the whites to a golden brown. 6. Serve hot. LEMON SPONGE Ingredients : Three gills of Water One ounce of Gelatine Four ounces of Sugar Three Lemons Two Eggs (whites only), 1. Cut the gelatine into pieces, pour on the water, add the sugar, juice of three lemons and the thinly peeled rind of one. 2. Place on one side for half an hour. 3. Heat gradually in a saucepan until the gelatine and sugar are dissolved. 4. Pour into a large basin and when cold add the whites of the two eggs. 5. Whisk all well together until the mixture is white and spongy. 6. Arrange in spoonfuls on a glass dish or pour into an oiled mould. MACEDOINE Ingredients : One pint of Jelly Almonds Grapes Oranges Dates Grated Cocoanut. 1. Line an ornamental mould with liquid jelly. When nearly set decorate the sides with blanched and split almonds. 2. Place in the mould a layer of grapes and cover with jelly. 3. When nearly set cover with a layer of thinly sliced oranges free from peel and pour over more jelly. 4. Place on one side to set and then arrange a layer of stoned dates. Fill up the mould with jelly, into which drop a few blanched and split almonds. 5. When set turn out carefully, and if liked dust over with grated cocoanut. Place little heaps of chopped jelly round the bottom. MINCEMEAT