The school cookery book

Put the semolina into a small saucepan and cover it with the milk. Bring slowly to the boil, and simmer till quite soft (about ten minutes), stirring all the time. Remove the pan from the fire, and allow the mixture to cool a little. Put the semolina into a basin, add the sugar and flavouring, and mix well. Break the egg, separate the yolk from the white ; add the yolk to the semolina, stir well. Beat up the white to a stiff froth, mix lightly and thoroughly with the other ingredients; pour into a pie dish, and bake in a moderate oven or before the fire till it is a golden colour. Ground Barley Pudding. — Prepare and cook in the same way as semolina pudding, using ground barley instead of semolina. Steamed Semolina Pudding. — Required: 1 oz. semolina; 1 egg; 1 oz. butter or dripping; pint milk ; 1 oz. soft sugar ; 1 pinch seasoning. milk puddings. Bring the semolina and milk slowly to the boil in a small saucepan, and simmer till soft. Pour the mixture into a basin, add the sugar, and allow it to cool a little. Beat the yolk of egg slightly with a fork, and mix it with the semolina (when cool); add the flavouring ; grease thoroughly a basin or tin mould (a plain one is best) ; pour in the mixture. _ Grease a double piece of kitchen paper, and twist it over the top of the basin or mould, and steam 1 slowly for half an hour adding boiling water if the water boils away If a basin is used, steam for three quarters Bread Pudding . — Required: 2 oz. stale breadcrumbs; 1 egg; y2 pint milk; 1 pinch of nutmeg or cinnamon; *4 oz. sugar. • Put the bread-crumbs, milk, sugar, and seasoning into a stewpan ; simmer for about five minutes ; draw the pan to the side of the fire, to allow the mixture to cool a little. Break the egg into a small pie-dish , beat it well with a fork ; pour the milk and bread in, mixing well with the egg. Bake in an oven or before the fire till it is a golden brown colour Bread and Butter Pudding.— Required-. % lb. stale bread; 1 oz. butter; 1 egg; 1 oz. currants; 1 oz. sugar ; pint milk. Cut the bread into thin slices; butter it; cleanse the currants. Put a layer of the buttered bread into a pie-dish ; sprinkle over it a few currants ; repeat tins till the bread and currants are all in. Break the egg into a basin, add the sugar, and beat with a fork till well mixed and light ; add the milk to the egg gradually, stirring all the time. Pour this mixture slowly over the bread, so as to allow it to soak into the bread. Bake in a moderate oven for about three quarters of an hour. I his pudding may be made with dripping instead of butter, and the egg may be omitted. Potato Pudding. — Required: i lb. potatoes • 2. eggs; 2 oz. sugar; i lemon; 2 oz. butter or drinpmg ; t pinch of salt. 1 Rub the potatoes (previously boiled), while hot through a sieve ; melt the butter or dripping, add it to them, and let the mixture cool. Break the eggs, separate the yolks from the whites. Whisk the yolks, grate the lemon rind, add these, the juice and the sugar ; mix these well with the potatoes. Just before baking, add the salt to the whites, whisk to a stiff froth, and add lightly to the mixture. Put all into a greased tin, bake in a moderate oven for about half an hour, and then turn out on a dish. Serve very hot. Shape of Corn-Flour. — Required: r oz. cornflour ; oz. sugar ; J4 pint milk.