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

Ingredients : One pound of Beef Suet One pound of Cooking Apples One and a half pounds of Currants One pound of Raisins One pound of Moist Sugar Three quarters of a pound of Mixed Peel One Nutmeg One teaspoonful of Ground Ginger Three Lemons One teaspoonful of Allspice and Cloves One teacupful of Brandy. 1. Chop the suet. 2. Peel, core and chop the apples. 3. Clean the currants, and stone the raisins. 4. Chop the candied peel, and grate the nutmeg. 5. Place all in a large stone vessel and add the grated rind and juice of the lemons, sugar, spice, brandy and a pinch of salt. 6. Blend all well together and cover the jars with paper. OMELETTE SOUFFLE ET MOULEE Ingredients : Six Eggs Two tablespoonfuls of Castor Sugar Four Macaroons One tablespoonful of Flour Grated rind of one Lemon One tablespoonful of Orange Flower Water. 1. Butter a mould and dust it with crushed biscuits. 2. Separate the whites and yolks of the eggs and beat separately. 3. Add to the yolks the castor sugar, macaroons powdered, flour, pinch of salt, lemon rind and the orange flower water. 4. Stir in the whites, mixing carefully. 5. Pour the mixture into the mould but do not fill it quite full. 6. Place in a slow oven and when it is well risen and baked, turn out upon a dish. PANCAKES Ingredients : Quarter of a pound of Flour Half a pint of Milk One Egg One Lemon Castor Sugar. 1. Put the flour in a basin, add a pinch of salt and make a hole in the centre. 2. Beat one egg well, and add half the milk. 3. Stir the egg and milk into the flour with a wooden spoon and beat well. 4. Add the rest of the milk and stir rapidly for a few minutes. 5. The batter should be made at least one hour before it is to be cooked. 6. Make some dripping very hot in a frying pan and pour in sufficient batter to cover the bottom. 7. Fry a golden brown on the under side. Toss and fry the other side. 8. Serve on a hot dish with castor sugar and lemon. PARSON’S PUDDING Ingredients : Six ounces of Suet Eight ounces of Flour Apples Currants Candied Peel. 1. Shred and chop the suet. Put it into a bowl, 2. Add the flour and a pinch of salt. Od CO 3. Mix to a stiff paste with cold water. 4. Roll out on a floured board. 5. Peel, core and chop the apples and spread over the paste. 6. Sprinkle over a few currants, chopped candied peel, and sugar. 7. Damp the edges and roll up. 8. Tie in a clean cloth. 9. Boil for two hours. PINEAPPLE CREAM Ingredients : One ounce of Gelatine Half a pint of Cream Four tablespoonfuls of Pineapple Juice One cupful of Milk. One ounce of Sugar. 1. Soak a mould in water for one hour. 2. Soak the gelatine in the milk. 3. Boil the pineapple juice with the sugar and add the gelatine to it with the milk. 4. Pour the cream into a bowl and whisk in a cool place until it begins to thicken. 5. Add the cream to the juice, gelatine, and milk and stir lightly together. 6. Pour the mixture into the wet mould and place in a cool place until set. PINEAPPLE FRITTERS Ingredients : One small tin of Pineapple Quarter of a pound of Flour One gill of Milk One Egg. 1 . Remove the fruit from the syrup and drain on a cloth. . Make a batter with the flour, egg, and milk, and beat well.