The child's cookery book

Make a rich batter with two tablespoonfuls of cream mixed with three well-beaten eggs, half an ounce of flour and a tablespoonful of sugar. Melt a little butter in the frying-pan, pour in a teaspoonful of the mixture and fry a nice brown. The mixture must be poured in much thicker than for an ordinary pancake ; turn it over carefully and fry both sides ; turn it out on to a plate, and fry the rest of the batter. When cold, cover with jam, and serve. The Child's Cookery Book Little Lady^s Pudding Stew two apples, pared and cored, in a little water, with a pinch of cinnamon. Take them up, drain off the water, and beat them to a pulp with a fork. Let them get cold, then mix in the yolks of two eggs, and the white of one, well beaten (beat yolks and white separately), a teaspoonful of sifted sugar, three drops of vanilla, one ounce of fresh butter, and one and a half gills of milk ; line a pie-dish with paste, pour in the mixture, and bake for twenty minutes. Maid Marion^s Pudding Crush finely two ounces of Osborne biscuits, put them into a bowl with two ounces of powdered sugar, a little nutmeg, and salt. Add gradually half a pint of milk, beat it well that it may be quite free from ‘The Child's Cookery Book lumps, put it into a saucepan with one ounce of butter, and stir it over a gentle heat for four minutes ; pour it out into a plate, and, when it is quite cold and stiff, cut it up in pretty shapes, and fry in a little butter a nice brown. Sauce may be eaten with it. Mother^ s Own Pudding Put two ounces of stale bread into a basin, and over it pour half a pint of boiling milk. Let the bread soak till quite soft, I then beat it with a fork till no lumps remain ; add, whilst beating, one egg, one i tablespoonful of finely shred suet, or a tablespoonful of butter or dripping, one tablespoonful of currants, one tablespoonful of sifted sugar, and one apple, pared and i cored, and minced fine ; pour the mixture j into a buttered dish, and bake for about I three quarters of an hour. The Child's Cookery Book Ginger Pudding Chop two and a half ounces of suet very finely, and add to it a quarter of a pound of flour. Mix it well together and then stir in a quarter of a pound of moist sugar and a tablespoonful of ground ginger. Mix all the ingredients thoroughly and put them dry into a well-buttered mould, tie a small pudding cloth over it, and drop the mould into boiling water. This must boil for three or four hours, and be kept boiling all the time. Queen^s Pudding Butter a plain mould or large breakfast cup rather thickly, flour it well, and stick raisins over the inside in rows ; fill the basin with layers of bread and butter, and between each layer put sugar, chopped raisins, candied peel, and almonds ; pour T'he Child's Cookery Book over the whole half a pint of milk and one well-beaten egg; tie a well-floured cloth over the basin, and boil for half an hour. See that the water boils all the time. In boiled puddings this is most important ; if the water goes off the boil the pudding becomes sodden. Tapioca and Apple Pudding