The book of plain cooking

Beat together three eggs with a little salt and pepper ; when quite frothy dredge in four tablespoonsful of flour, very slowly beating all the time. Then beat in a pint of milk, and keep beating until it is a smooth paste. 326. Currant Dumplings Chop a quarter of a pound of suet, and add two tablespoonsful of flour, a pinch -of salt, some currants, and a little spice ; beat an egg up in a little milk, add gradually to the other ingredients ; roll into balls and place in boiling water, and boil for about twenty minutes. Stir during the boiling as they are apt to stick. 327. Cocoanut Marmalade Cocoanut marmalade makes a nice sweet for either the dinner or supper table, and is very simple to make. Make a syrup of one pint of water and half a pound of loaf sugar. Grate a cocoanut, and put it in the syrup. Let it boil until quite transparent, then add the yolks of three eggs well beaten. Then let it simmer for a few minutes, and it is then ready for use. Serve in custard glasses. 328. Sponge Pudding This pudding can be eaten either cold or hot. Well beat together the yolks of two eggs and a quarter of a pound of butter until they have become a cream ; then add a quarter of a pound of flour, a quarter of a pound of castor sugar, and thoroughly well beat until all becomes of the same consistency. Butter some small cups, and bake in a moderate oven for about twenty minutes ; then turn them out, and garnish with some glace cherries and angelica cut in thin pieces. Serve with white or wine sauce. 329. Cream Pudding Beat to a cream two ounces of butter and the same quantity of castor sugar, with two eggs and two tablespoonsful of flour; then add half a pint of milk, again well beating. Place in a well-buttered dish or tin for half an hour. 330. Orange Delight Dissolve an ounce of gelatine. Carefully pare three oranges, removing all pith, and get pipless oranges if possible. Cut evenly in slices, and line a pudding-basin with them, sprinkling over with castor sugar. Make a custard of a packet of Bird’s custard powder, or two eggs, to a pint of milk, adding any juice that may have come from the oranges. Mix in the gelatine, and let the custard get nearly cool. Then pour into the basin. Let this get quite cold before turning out of the basin and serving. 331. Dough Nuts Put six ounces of flour in a basin, and well mix with it a teaspoonful of baking powder ; then rub in very thoroughly and finely two ounces of butter, and two tablespoonsful of castor sugar. Beat two eggs together with two tablespoonsful of milk. Pour them into the centre of the other ingredients, making all into a paste. Turn it out on to a floured board, knead very lightly, and form into small balls about the size of an egg. Make a hole in the centre of each, put in a teaspoonful of jam and close up the hole again, and drop the nuts into boiling fat for five minutes. Put them out on kitchen paper, and roll in sifted or crystallised sugar. 332. Cocoanut Buns Rub two ounces of butter into half a pound of flour, add one teaspoonful of baking powder, a quarter of a pound of castor sugar, and a quarter of a pound of dessicated cocoanut. Make into a paste with a beaten egg and a quarter of a pint of milk. Bake in patty tins which have been well greased. 333. Queen Cakes