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

4. Mix the soda with a tablespoonful of milk and add to the well-beaten egg. 5. Make the flour and suet into a soft dough with the treacle and egg. Add a little more milk if necessary. 6. Pour into a buttered basin and tie a cloth over. When it has come to a boil simmer for three hours. VERMICELLI PUDDING Ingredients : Three ounces of Vermicelli One pint of Milk Two ounces of Butter Half a gill of Cream Three Eggs Sugar. 1. Boil the vermicelli in the milk until soft. 2. Flavour with a little grated lemon rind. 3. Stir in the butter, cream and the well-beaten yolks of the eggs. Sweeten to taste. 4. Bake in a moderate oven. 5. Whisk the whites of the eggs to a stiff froth and add one teaspoonful of castor sugar. 6. Put the whites on the top of the pudding and replace in the oven to brown, 7. Serve hot. YORKSHIRE PUDDING Ingredients : One and a half pints of Milk Three Eggs One teacupful of Flour. 1. Put the flour into a basin, add a pinch of salt, and make a well in the centre. 2. Beat the eggs well and add half of the milk. 3. Stir into the flour gradually, using a wooden spoon. Beat well. 4. Add the rest of the milk and stir rapidly. 5. Melt a tablespoonful of dripping in a tin, and when hot pour in the batter. 6. Bake for thirty minutes. 7. Cut into pieces and serve round the joint. WHITE PEARS IN SUGAR Ingredients : Two pounds of large Cooking Pears Three Lemons Half a pound of Sugar Few Cloves. 1. Insert a clove in the eye of each pear. 2. Throw into boiling water and simmer until soft. 3. Pare and throw into cold water with the juice of two lemons. 4. Lay the pears in a stewpan with the sugar and juice of a lemon and sufficient water to cover them. 5. Boil for ten minutes. 6. Take them up and carefully place in a glass dish. 7. Boil the syrup again, and pour over the pears when it is cool. ARROWROOT BISCUITS Ingredients : Quarter of a pound of Flour Quarter of a pound of Castor Sugar Three ounces of Arrowroot Three ounces of Butter Two Eggs. 1. Rub the arrowroot, flour and sugar through a sieve. 2. Beat the butter to a cream. 3. Separate the yolks and whites of the eggs and beat the whites to a stiff froth. A. Stir the dry ingredients into the butter, add the wellbeaten yolks of the eggs and then the whites. 5. Drop the mixture on to a greased tin, allowing a teaspoonful to each biscuit. 6. Bake in a moderate oven for fifteen minutes. ROLLS FOR BREAKFAST Ingredients : Two pounds of Flour One ounce of Butter One and a half teaspoonfuls of Brewer’s Yeast Pinch of Salt One teaspoonful of Sugar One pint of Milk. 1. Put the flour to warm in a large bowl or pan. 2. Warm the butter with the milk. 3. Mix the yeast, sugar and salt and stir into the lukewarm water. 4. Pour on to the flour and let the dough rise for two hours, 5. Knead lightly, form into eight rolls and bake in a quick oven. BROWN BREAD Ingredients : One poimd of White Flour One pound of Brown Flour One teaspoonful of Sugar Three quarters of an ounce of Yeast One pint of lukewarm Water One large teaspoonful of Salt. 1. Mix the flour and salt in a warm bowl. 2. Cream the yeast and sugar in a basin and add the water ; place in a warm place for ten minutes.