Domestic cookery

Soak the bread in cold water one hour, squeeze it very dry, add the flour, currants, sugar, nutmeg, baking powder, suet, and raisins stoned and cut in half, mix thoroughly, put in a well greased basin or mould, cover with buttered paper, and steam one hour. Turn out and serve with white pudding sauce (page 116). No. 161. BROWN PUDDING. 3 oz. bread crumbs 3 oz. flour 2 eggs 2 oz. sultanas 1 oz. crushed almonds J teaspoonful carbonate of soda 3 oz. suet 3 oz. brown sugar ^ teaspoonful cinnamon 2 oz. currants A little salt Wash, pick, and dry thoroughly the sultanas and currants, shred and mince the suet finely, mix all the dry ingredients together with the two eggs, beaten, last of all add the soda, dissolved in 2 teaspoonfuls of water, pour into a well buttered mould, lined with brown sugar, cover with buttered paper and steam two hours ; turn out and serve with white pudding sauce (page 116), flavoured with almond essence. No. 162. CABINET PUDDING (No. 1). 6 oz. bread crumbs 1 teaspoonful vanilla essence ^ lb. Valencia raisins Some slices of bread 1 pint of milk 2 eggs 2 oz. sugar A little salt Take a plain pudding mould or basin, and butter it thoroughly; stone the raisins and form a star at the bottom of the mould by laying the raisins one over the other, carrying the star up the sides of the mould ; cut some strips of bread and fill in with strips between the raisins ; beat up the eggs, add to them the sugar, boil the milk and pour over the eggs, heating all the time ; add to this custard the crumbs, salt, vanilla, and raisins ; pour into the prepared mould, cover with buttered paper, and steam 1^ hours ; serve with custard sauce (page 111) or German egg sauce (page 112). No. 163. CABINET PUDDING (No. 2). ^ lb. Savoy biscuits 1 pint milk A little ratafia essence 1 oz. castor sugar Some candied cherries, angelica or pistachio nuts 3 eggs Divide the Savoy biscuits and trim the edges neatly ; butter a plain mould and decorate the top with the cherries, angelica or pistachio nuts ; arrange the cut biscuits round the edge of the mould, beat the eggs, add to them the sugar, essence, and the milk (which should be boiling) ; pour this over the trimmings and remainder of the biscuits, crushed ; pour this into the prepared mould, allowing it to come within half an inch of the top of the mould ; cover with buttered paper ; allow it to stand 20 minutes, then steam 1^ hours ; serve with German egg sauce (page 112). No. 164. CHESTER PUDDING. 1 oz. sweet almonds 1 oz. bitter almonds J lb. castor sugar 2 oz. butter 3 eggs I About 1 doz. almonds, browned Line a small pie dish with rough puff pastry made with 4 oz. flour (page 84), decorate the edges according to taste, paint over the edges with egg, put the butter and sugar into