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

Four ounces of Butter, lard or dripping Half a teaspoonful of Salt Cold Water 1. Put the flour into a bowl and rub the fat in lightly with the tips of the fingers. 2. Add the salt, and stir in gradually sufficient cold water to make a stiff paste, using a knife or fork. 3. Flour a marble slab or pastry board, and roll the pastry out. 4. Bake as soon as it is prepared. SOUFFLE PUDDING Ingredients : Quarter of a pound of Butter Six ounces of Flour One pint of Milk Lemon Essence Two tablespoonfuls of Demerara Sugar Yolks of Six Eggs and whites of Four Glace Cherries Angelica. 1. Beat the butter to a cream and add the flour, 2. Boil the milk and flavour with lemon. 3. Pour on to the flour and butter, return to the pan, and when at boiling heat add the well-beaten yolks of six eggs. Stir well. 4. Sweeten to taste and place on one side to cool. 5. Whisk the whites of four eggs to a stiff froth and stir into the cooled mixture. 6. Line a plain mould with buttered paper and decorate with the cherries and angelica. 7. Pour in the mixture, and steam the pudding for two hours. 8. Allow the pudding to cool a little before turning out. Serve with port wine sauce. N.B. — The mould should be placed in a large stewpan. If properly made the pudding should rise to twice its size. SOUFFLE OF RICE AND APPLES Ingredients : Quarter of a pound of Rice Lemon Cinnamon Two pounds of Apples Whites of three Eggs Castor Sugar. 1. Wash and boil the rice until soft. 2. When it is cool line the sides of a buttered pie-dish with the rice. 3. Half fill the dish with apple marmalade, prepared as for apple sauce. 4. Cover with the whites of the eggs whipped to a stiff froth. Sift a little sugar over. 5. Place in a good oven until the pudding is a light golden brown. SPANISH TRIFLE Ingredients : Sufficient paste to line a pie-dish One pound of good Cooking Apples Two Bananas Grated rind of one Lemon Pinch of ground Ginger One Mango Sugar to taste. 1. Peel, core and slice the apples. 2. Place in an enamelled pan and add the bananas skinned and sliced, grated lemon rind, a little ginger and the stoned skinned and sliced mango. 3. Sweeten to taste and cook slowly. 4. Line a pie-dish with good pastry and pour in the fruit. 5. Place in a quick oven to bake. 7. Before serving pour over a good cupful of custard, and send to table at once. SPONGE CAKE PUDDING Ingredients : Two Sponge Cakes One gill of Milk One Egg Jelly. 1. Grease a small pie-dish, cut the sponge cakes into slices and place them in the dish, shoe upon shoe. 2. Add the milk to the well-beaten egg, and pour over the sponge cake. 3. Cook slowly in a moderate oven. 4. When set remove from the oven. 5. Serve with small moulds of jelly. SPONGE CREAM Ingredients : One ounce of Isinglass Half a pint of Cream Two tablespoonfuls of Raspberry Juice Sugar Lemon Juice. 1. Boil the isinglass and the rind of half a lemon in half a pint of water. 2. When dissolved strain through a piece of muslin or coarse calico. 3. When cool add the cream, raspberry juice, and sugar to taste. 4. Pour into a large bowl and whisk until it is a stiff froth. 5. Turn into a wetted mould, and when set it is ready for use. SWEET OMELETTE