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

cient of the mixture to cover the bottom of the pan. 5. Fry on both sides. 6. Sift a little castor sugar over and serve very hot. RICE PUDDING Ingredients : Six ounces of Rice One quart of Water One quart of Milk Piece of Lemon Peel Cinnamon Yolks of three Eggs Sugar One pound of Minced Apples Puff Paste. 1. Put the well-washed rice into a saucepan and pour on the water. 2. Boil for five minutes and pour away the water. 3. Put the milk into the pan and simmer gently until tender, stirring occasionally. 4. Beat the yolks of the eggs well and add to the rice. 5. Line a pie-dish with puff paste. Pour in the boiled rice. 6. Cover the top with a layer of minced apples and sprinkle over some Demerara sugar. 7. Cook in a hot oven until the paste is a light brown colour. 8. Serve hot or cold, with or without black currant jelly. ROLLED FRENCH PUDDING Ingredients : Light Suet ‘Paste Minced Candied Peel Chopped Figs Butter Golden Syrup. 1. Roll out the suet paste until it is about quarter of an inch thick. 2. Scatter over the chopped candied peel and figs, 3. Place a few small lumps of butter on the top. 4. With a tablespoon spread the whole with the syrup. 5. Roll up lightly. Close the ends, tie up in a cloth, and boil for two and a half hours# ROLLED TREACLE PUDDING Ingredients : Half a pound of Suet Half a pound of Treacle Twelve ounces of Flour Half a teaspoonful of Baking Powder Pinch of Salt Pinch of Ground Ginger. 1. Add the flour, salt, baking powder and ginger to the wellchopped suet. 2. Mix with sufficient warm water to make a moist paste, and then press the paste out on a floured board with a rolling pin. 3. Spread with the treacle and roll it up with well-floured fingers, closing the ends of the roll. 4. Roll in a cloth that has been well soaked in cold water. Tie up the ends and fasten the centre with a safety pin, 5. Boil for two hours, and turn occasionally. ROUGH PUFF PASTRY Ingredients : Three quarters of a pound of Flour Half a pound of Butter Salt. 1. Weigh the flour on to a pastry board and add a pinch of salt. 2. Place the butter in the centre of the flour and chop finely with a knife. 3. Add gradually sufficient cold water to make a stiff paste. Keep the mixture together on the centre of the board and knead lightly with the tips of the fingers. 4. Flour the board and roll the paste into a long strip. Dredge lightly, fold in three, roll out and repeat this process three times. 5. Place in a cold place for one hour. N.B. — This pastry is suitable for tarts and mincepies. SAGO PUDDING Ingredients : One and a half pints of Milk Two tablespoonfuls of Sago Rind of half a Lemon Three ounces of Brown Sugar One ounce of Butter Half a pound of Figs One ounce of candied Orange Peel. 1. Grease a pie-dish and dust over with the sugar. 2. Simmer the sago in half a pint of water for ten minutes. 3. Stir in the milk and sweeten to taste. Pour into the piedish. 4. Bake in a moderate oven for three hours. 5. Cut but do not divide the figs. 6. Place in a stew jar and cover with water. 7. Add the chopped peel and place in the oven for four hours. 8. Serve with the pudding. SHORT PASTRY Ingredients : Half a pound of Flour