The school cookery book

Goblet .Pie. — Required: short crust; 2 oz. scraps of meat, cooked or uncooked ; 2 oz. chopped apples ; 2 oz. raisins ; 2 oz. currants ; 2 oz. sugar ; 2 oz. suet ; about 2 tablespoonfuls of water. Clean and stone the raisins ; clean the currants ; pare, core, and chop the apples (they must weigh two ounce after chopping). Chop the suet very finely, removing all pieces of skin or fibre ; chop the meat finely. Mix all the ingredients well together ; place in a pie dish ; cover, as directed for fruit tart, with short crust. XIX.— MILK PUDDINGS. An egg is included in the ingredients of most of the following puddings ; but baked rice, macaroni, tapioca, sago, barley, and semolina puddings may all be made without eggs. In this case the pudding must be longer simmered so as to thicken the mixture ; and in macaroni the milk should be thickened with oz. flour. It is best to add the yolk and the white of the egg separately. Beat the yolk and put it into the pudding ; then whisk the white and add it. If, however, there is not time to separate them they may be beaten together and added to the pudding. A mixture should always be allowed to cool before an egg is added to it, as great heat makes the egg curdle. If cooked too long the egg loses part of its nutritive quality. When a pudding is cooked with the heat coming from below, as is generally the case in an oven, the dish should be greased to prevent the pudding sticking to it ; when the heat comes from above, as when a pudding is cooked before the fire, it is unnecessary to grease the dish. A steamed pudding is ready, if, when you press your finger on it, no mark is left. Rice Pudding without Eggs. — Required: i oz. whole rice ; i oz. shred suet, dripping, or butter ; y 't. oz. sugar ; pint skim milk ; i pinch seasoning (nutmeg, ground ginger, cinnamon, or allspice). Wash the rice. Place half of the shred suet in a pie dish ; place the rice, sugar, and seasoning over it ; pour in the milk, put the rest of the shred suet on the top. Place in a slow oven and bake for about an hour.. If the milk dries up too much add a little more. Rice Pudding. — Required: r oz. whole rice; *4 oz. sugar; i egg; pint milk; i pinch of nutmeg or cinnamon. Wash the rice ; put it into a pan with plenty of cold water ; bring to the boil ; pour off the water. Add the milk and sugar to the rice ; simmer till the rice is quite soft, about one quarter of an hour. Break the egg into a small pie dish ; beat it well with a fork. Let the rice and milk cool a little and then pour into the pie dish, mixing well with the egg. Bake in an oven or before the fire till it is a golden colour. Steamed Rice Pudding. — Prepare in the same way as in the last recipe, as far as “ simmer the rice till quite soft.” Then draw the pan to one side of the fire ; when a little cooled, stir in the yolk of the egg; whisk the white on a dry plate with a knife ; when stiff, stir it lightly into the pudding. Grease a mould or basin, pour the mixture into it ; cover tightly with a greased paper ; steam for about half an hour. Raised Rice Pudding. — Required : % lb. whole rice ; about i oz. bread crumbs ; 2 eggs ; 2 oz. sugar ; 2 oz. butter; 1 pint milk ; 1 inch stick cinnamon ; a pinch of salt.