Grease a pudding bowl (one with a rim preferred) ■ cut off a piece of paste large enough to cover the’ bowl. Roll out the other piece ; line the bowl with it, cutting ofl the edges with a sharp knife dipped in Hour. Cut the meat into neat stripes ; mix the flour, sa t and pepper on a plate, dip each piece of meat into this ; roll up and place in the lined bowl. Pour in as much cold water as you can without running over the bowl. Wet the edges of the lining paste with water ; roll out the piece of paste left for the lid to a round shape; place on the basin; press its edges against the edges of the lining; trim the edges with a knife. Dip the pudding cloth in boiling water ; flour the centre of it ; tie over the top of the basin. Tie the two opposite corners of the cloth together over PASTRY. 109 the bowl so as to make a handle. Have ready a large nan of sufficient boiling water to cover the pudding, with teaspoonful of salt m it. Place the Padding in this; boil for 2 to 2 % hours. When ready lift the bowl on to a plate and let it stand for 2 minutes. Remove the cloth carefully, as it is apt to stick to the top of the pudding. Reverse the bowl on a dish, and lift the basin slowly off it. Serve hot. This pudding may be varied by adding two onions skinned, scalded and chopped; or sliced parboiled P°Apple Pudding. — Required : suet paste; about 2 lbs. apples ; 2 oz. sugar. Pare, quarter, and core the apples ; cut them into slices. Prepare and cook this pudding in the same way as in the preceding recipe, adding the apples and sugar instead of meat, pepper, and salt. "Apple Dumplings. — Required : suet paste ; 3 apples; 1 oz. sugar. Pare and core the apples, but do not divide them ; fill up the hole with sugar. Divide the paste into three pieces ; work each piece into a smooth ball ; place an apple on the top of one piece ; work the paste up round it until the apple is covered. Do the same with the other apples and piece ol paste. Place the dumplings in boiling water; boil for half to three- quarters of an hour, till apple and paste are thoroughly cooked. Roly Poly. — Required : suet paste ; 2 tablespoon- fuls of jam, treacle, or marmalade. Prepare the suet paste as above ; roll it out to an oblong square. Wet the edges with water ; spread the jam over the paste, keeping it back from the edges ; roll it up, pressing the edges well together. Dip a pudding cloth in boiling water, flour it well ; milk puddings. roll the pudding in it ; tie the ends to the pudding— not quite close, as it swells a little. Have ready a large pan of boiling water with half a teaspoonful salt in it. Place the pudding in this and boil for two hours. It is a good plan to put a saucer or plate in sticking0m °f thC Pan t0 prevent the Pudding from Baked Roly Poly.— Prepare as in the last recipe, but instead of tying it in a cloth and boiling it, place it on a greased baking tin and bake for about three quarters of an hour. Meat Roly Pol y .^-Required : suet paste : Pf lb. thinly cut uncooked corned beef ; i chopped parboiled onion ; % teaspoonful pepper✪ Boiled Beefsteak Pudding. Prepare as in last recipe, using the beef sprinkled over with the onion and pepper instead of jam. Bacon may be used instead of corned beef and onion, but as it is fat, only i y2 oz. suet should be used for the paste. ✪ Goblet Pie

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Grease a pudding bowl (one with a rim preferred) ■ cut off a piece of paste large enough to cover the’ bowl. Roll out the other piece ; line the bowl with it, cutting ofl the edges with a sharp knife dipped in Hour. Cut the meat into neat stripes ; mix the flour, sa t and pepper on a plate, dip each piece of meat into this ; roll up and place in the lined bowl. Pour in as much cold water as you can without running over the bowl. Wet the edges of the lining paste with water ; roll out the piece of paste left for the lid to a round shape; place on the basin; press its edges against the edges of the lining; trim the edges with a knife. Dip the pudding cloth in boiling water ; flour the centre of it ; tie over the top of the basin. Tie the two opposite corners of the cloth together over PASTRY. 109 the bowl so as to make a handle. Have ready a large nan of sufficient boiling water to cover the pudding, with teaspoonful of salt m it. Place the Padding in this; boil for 2 to 2 % hours. When ready lift the bowl on to a plate and let it stand for 2 minutes. Remove the cloth carefully, as it is apt to stick to the top of the pudding. Reverse the bowl on a dish, and lift the basin slowly off it. Serve hot. This pudding may be varied by adding two onions skinned, scalded and chopped; or sliced parboiled P°Apple Pudding. — Required : suet paste; about 2 lbs. apples ; 2 oz. sugar. Pare, quarter, and core the apples ; cut them into slices. Prepare and cook this pudding in the same way as in the preceding recipe, adding the apples and sugar instead of meat, pepper, and salt. "Apple Dumplings. — Required : suet paste ; 3 apples; 1 oz. sugar. Pare and core the apples, but do not divide them ; fill up the hole with sugar. Divide the paste into three pieces ; work each piece into a smooth ball ; place an apple on the top of one piece ; work the paste up round it until the apple is covered. Do the same with the other apples and piece ol paste. Place the dumplings in boiling water; boil for half to three- quarters of an hour, till apple and paste are thoroughly cooked. Roly Poly. — Required : suet paste ; 2 tablespoon- fuls of jam, treacle, or marmalade. Prepare the suet paste as above ; roll it out to an oblong square. Wet the edges with water ; spread the jam over the paste, keeping it back from the edges ; roll it up, pressing the edges well together. Dip a pudding cloth in boiling water, flour it well ; milk puddings. roll the pudding in it ; tie the ends to the pudding— not quite close, as it swells a little. Have ready a large pan of boiling water with half a teaspoonful salt in it. Place the pudding in this and boil for two hours. It is a good plan to put a saucer or plate in sticking0m °f thC Pan t0 prevent the Pudding from Baked Roly Poly.— Prepare as in the last recipe, but instead of tying it in a cloth and boiling it, place it on a greased baking tin and bake for about three quarters of an hour. Meat Roly Pol y .^-Required : suet paste : Pf lb. thinly cut uncooked corned beef ; i chopped parboiled onion ; % teaspoonful pepper. Prepare as in last recipe, using the beef sprinkled over with the onion and pepper instead of jam. Bacon may be used instead of corned beef and onion, but as it is fat, only i y2 oz. suet should be used for the paste.

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