The school cookery book

Mix the rice, crumbs, suet and sugar together in a basin ; remove the sugar from the peel ; chop the peel finely and put it in the basin. Grate the outer rind of the lemon into the basin ; roll the lemon to make it soft ; cut it in two and squeeze the juice into the basin, keeping back the pips. Stir these ingredients well together ; add gradually enough milk to make a stiff mixture. Place it in a well greased tin, shape, or pudding bowl ; cover tightly with a greased paper ; steam for two hours ; turn out, serve with sweet sauce. This pudding may be made richer by adding an egg to it, in which case less milk is required. Marmalade Pudding. — Prepare and cook as in the last recipe, using 2 tablespoonfuls of marmalade instead of a lemon. Wakefield Pudding. — Required: ½ lb. stale bread cut very thin; 1 lb. fruit (apples, rhubarb, green gooseberries, etc.); ½ lb. sugar. Stew the fruit with the sugar till it is cooked. Put a layer of bread in a pie dish, then a layer of fruit and juice, then bread, &c., till all is in. Serve hot or cold. Custard sauce may be served with this pudding. Fig Pudding. — Required: ½ lb. figs; 3 oz. flour; 3 oz. bread crumbs; 2 oz. minced apples; 2 oz. minced suet; 2 oz. sugar; about a teacupful of milk. The apples must weigh 2 oz. after they are pared and cored. Cut off the stalks of the figs, mince the figs very finely and mix thoroughly with all the other dry ingredients. Then add enough milk to bind the mixture, put it into a well greased mould or pudding bowl, leaving room for it to swell ; and steam for two and a half to three hours. Treacle Pudding. — Required: ½ lb. flour; 2 oz. bread crumbs; 2 oz. finely minced suet; about 1 gill milk or water; 2 oz. treacle or syrup; 1 pinch of salt. Chop the suet finely, removing all pieces of skin and fibre; mix thoroughly in a basin with the flour, bread (crumbs and salt. Heat the treacle slightly (to make it mix more easily), then add it to the flour, and when well mixed add gradually about one gill of milk or water till it is a stiff dough. Dip a cloth into boiling water, wring it, flour it well, pour the pudding into the 1 22 cloth without a basin, tie it loosely, put it into boiling water, and boil at least two hours. Put a plate in the bottom of the saucepan (before warming the water) to prevent the pudding sticking. Rice and Apple Pudding. — Required: 1 large apple; 2 oz. rice; ¼ oz. dripping or shred suet; 1 pint of water or milk; 1 inch stick cinnamon; 1 oz. sugar. Wash the rice ; pare, core and chop the apple. Put the rice on with enough cold water to cover it. Bring slowly to the boil. When the water is all absorbed add the pint of cold water, apples, and cinnamon. Stew for half an hour with the cover on, stirring occasionally. Then add the sugar, take out the cinnamon, put the mixture into a greased pie dish, and put the shred suet or small pieces of dripping on the top. Place in the oven or before the lire till brown. This pudding is improved by having a small piece of lemon rind cooked with it and removed with the cinnamon. Bird's Nest Pudding. — Required: ¼ lb. tapioca; 4 apples; about 1½ pints water; 1 oz. sugar.