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

3. Dip each piece of pineapple into the batter and drop immediately into boiling fat. 4. Drain on soft paper. 5. Serve very hot and place a teaspoonful of chopped almond on to each fritter. E.D. G PLAIN PUDDING WITH CHOCOLATE SAUCE Ingredients : Half a pound of Suet Three quarters of a pound of Flour A pinch of Salt. 1. Chop the suet and mix with the flour in a basin. 2. Add the salt and baking powder. 3. Warm the milk and stir into the flour and suet. 4. Turn the mixture on to a cloth wrung out of cold water. Tie up in the shape of a roll. 5. Place in boiling water and simmer slowly for two hours. 6. Before serving pour over the chocolate sauce. PRUNE JELLY Ingredients : Half a pound of Prunes One pint of AVater One wineglassful of Sherry Four ounces of Loaf Sugar Half an ounce of Gelatine One tablespoonful of chopped Lemon Peel The juice of half a Lemon. 1. Put the water, prunes and sherry into an enamelled pan and stew until tender. 2. Rub the whole through a sieve and pour into a clean pan. 3. Add the sugar, gelatine, peel and lemon juice. Stir over the fire until the gelatine is dissolved. 4. Slightly oil a pint mould, and pour in the jelly. 5. AVhen set turn out and serve with custard or whipped cream. QUEEN’S PUDDING Ingredients : Sponge Cakes Apricot Jam One pint of Milk Two Eggs One tablespoonful of Sugar. 1. Grease a pie-dish and place a layer of sponge cake crumbs at the bottom, then a layer of jam, and then another layer of crumbs until the dish is nearly full. at n*. os to . Make a custard with the milk, yolks of eggs and sugar. . Pour into a pie-dish and place in a moderate oven. . Beat the whites of the eggs to a stiff froth. . When the pudding is nearly cooked, cover with the whites of the eggs, sift a little castor sugar on the top, and return to the oven. Bake until a golden brown. RASPBERRY CHARLOTTE ingredients : Bread crumbs Raspberries Sugar Butter. 1. Butter a pie-dish and cover the bottom with a layer of dry bread crumbs. 2. Cover with a layer of ripe raspberries and sprinkle with sugar. 3. The layers must alternate until the dish is full, the last layer being breadcrumbs. 4. Put pieces of butter on the top, cover with a plate and bake in a moderate oven. 5. When baked sift castor sugar over, 6. Serve with clotted cream. RICE CUSTARD Ingredients : One pint of Milk Two Eggs One ounce of Ground Rice One dessertspoonful of Sugar Jam. 1. Beat the eggs in a basm. 2. Add the sugar and the milk. 3. Pour into a jug and place in a pan of boiling water. Stir until the custard thickens. 4. Put the rice into a basin and pour the custard over. 5. Stir until nearly cold, and then pour into custard glasses. 0. Before serving place a teaspoonful of jam on each. RICE PANCAKES Ingredients : Half a pound of Rice One pint of Milk Four Eggs Pinch of Salt Nutmeg Two ounces of Butter Flour Lard or Dripping Castor Sugar. 1. Boil the rice to a jelly in a small quantity of water. 2. When cold, add the milk, well-beaten eggs, salt and a little grated nutmeg. 3. Warm the butter and stir into the mixture. Add sufficient flour to make a thick batter. 4. Melt a small quantity of fat in a frying pan, pour in suffi-