The child's cookery book

One egg, its weight in sugar and flour. Break the egg into a basin, and throw over it the sugar, beat it up well, then add the flour, beating all the time ; dissolve as much carbonate of soda as will cover a threepenny piece in an eggcupful of boiling water and add to the mixture ; butter a piece of writing paper well and make it into ; a tray by turning up the edges, spread the I mixture over it and bake for ten minutes ; have ready another piece of paper on the table with sugar strewn over it, turn the tin I over on it, and peel off the paper ; cover it with jam while very hot, and roll up into the form of a bolster ; to be eaten cold. E The Child's Cookery Book Roly-Poly Pudding Shred one and a half ounces of suet very fine, mix it with a quarter of a pound of flour, add a pinch of salt and an eggspoon- , ful of baking powder ; make it into a firm | paste with cold water, roll it out to the i thickness of a quarter of an inch, spread ! some jam over it, but don’t let it come too near the edge, damp the edges with water, and roll the paste up into the form of a bolster, tie it up in a well-floured cloth and put it into boiling water ; let it boil for three-quarters of an hour at least, then , drop it into cold water, take off the cloth, ' and serve. \ r The Best of Puddings One teacupful of bread crumbs, the grated rind of half a lemon, half a pint of milk, and one egg. Soak the bread crumbs in The Child's Cookery Book the milk made hot, add the lemon rind and beaten yolk of the egg, sweeten to taste, mix it well, and pour it into a buttered piedish and bake till it is set, spread it with jam, and then heap upon it the white of the egg beaten to a stiff froth and flavoured with sifted sugar, and the juice of half the lemon. Set it in the oven till it is a nice light brown, and serve either hot or cold. Sister Ann^s Fritters Put one ounce of flour into a basin, and mix it to a stiff paste with boiling water, stir quickly and beat the batter well to make it smooth. When the batter is cool break in one egg, both white and yolk, and one with the yolk only ; beat well together with a wooden spoon, whisk the white of the second egg till it is well frothed, and, when the lard is ready for frying, add the whisked egg to the mixture, and drop a teaspoonful at a time into the frying-pan. The Child's Cookery Book Joan's Prize Pudding Mix with four ounces of bread crumbs three ounces of well-chopped beef suet, then add two tablespoonfuls of sugar, four ounces of orange marmalade, one egg, a pinch of salt, and half a teaspoonful of baking powder. Beat all well together and add a little milk. Pour into a mould, tie over it a well-floured cloth, and boil for two hours. Almond Puddings Boil half a pint of milk and let it cool ; beat one egg with one ounce of flour, blanch one ounce of almonds and chop them very fine, melt half an ounce of butter in the milk, add two ounces of pounded sugar, and then add the other ingredients, beating it well all the time ; bake it in small buttered doll’s cups for a quarter of an hour. The Child's Cookery Book Jack^s Pudding