Domestic cookery

A^little grated lemon rind 1 good tablespoonful of jam Short pastry, household Line a shallow dish or tin with short pastry (page 86), spread on the bottom the jam, beat the butter with the sugar to a cream, add to it the egg, lemon rind, flour and baking powder ; pour this over the jam, bake half-an-hour, or until the mixture is set ; dust with sugar, and serve hot or cold. 2 oz. flour 2 oz. sugar 2 oz. suet 2 oz. crumbs No. 155. BACHELOR’S PUDDING. 1 egg ^ teaspoonfnl baking powder 1 teaspoonful grated ginger 2 oz. raisins Mince the suet, stone and divide the raisins, pnt them into a basin with the flour, sugar, bread crumbs, baking powder, and ginger ; mix all together with the egg ; butter a mould thoroughly and throw into it a good handful of brown sugar, shake well, so that the mould is entirely covered ; pour in the mixture, cover with buttered paper ; steam one hour. No. 156. BEDFORDSHIRE PUDDING. 2 eggs ^ oz. candied peel A little nutmeg 1 tablespoonful sugar 2 oz. currants 2 oz. Valencia raisins ^ pint milk Line a flat dish with short pastry, household (page 85), using 4 oz. flour, and decorate the edges ; beat up the eggs, add to them the sugar and nutmeg, then the milk, which should be boiling ; mince the peel and raisins rather coarse, add these with the currants to the custard ; pour into the prepared dish, bake half-an-hour, or until set; cover with castor sugar ; serve hot or cold. No. 157. CHOCOLATE PUDDING. i lb. chocolate, grated I lb. linger biscuits 3 eggs 3 oz. sugar ^ pint milk 1/4 teaspoonful vanilla 1/2 pint thick cream Put the chocolate and biscuit crumbs into a saucepan, add the milk, and boil together three or four minutes ; allow this to cool slightly, then add the yolks of the eggs and whites whipped to a stiff froth ; butter a mould thoroughly, pour in the mixture, cover with buttered paper and steam hours ; turn out, and when cool serve round it the cream whipped to a stiff froth, flavoured with a little sugar and vanilla. A border mould may be used and the cream served in the centre if preferred. No. 168. CHERRY PUDDING. 2 oz. butter 1 pint milk Rind of 1 lemon, grated 3 eggs J lb. dried cherries 2 oz. flour lb. bread crumbs i lb. sugar 1 teaspoonful vanilla Put the butter and the flour together over a gentle heat, add the milk, and stir until boiling, and quite thick and smooth ; pour over the bread crumbs, lemon rind and sugar, beat up the eggs and add also the essence and cherries ; pour into a mould well greased, and decorated with dried cherries at the bottom ; cover with buttered paper, and steam hours ; serve with cherry sauce (page 110). No. 169. BREAD PUDDING (Baked). ^ lb. stale bread 3 oz. sugar 1 egg A little nutmeg 2 oz. currants 2 oz. raisins pint milk A little grated lemon rind Soak the bread one hour in some cold water, squeeze it, and add to it the currants, raisins, sugar, lemon rind, and nutmeg, also the egg well beaten with the milk ; pour into a greased pie dish, and bake slowly one hour or until set. No. 160. BREAD PUDDING (Boiled). 1 lb. stale bread 2 o*. currants ^ lb. brown sugar A little nutmeg 3 tablespoonfuls flour 1 oz. Valencia raisins 3 oz. suet, minced 1 teaspoonful baking powder