Household cookery and laundry work

Keep all scraps of bread that are clean, and neatly cut from them all the brown crust. Put the bread into a basin of water to soak for an hour. Less time is required if the bread is not very hard. Have very clean hands, and after squeezing the water entirely out, put the bread in a dry basin, and add to it the sugar, the dripping or suet, and the fruit. Boil the milk, and pour it over the bread, etc., in the basin, and whisk it well up with a fork. Beat up the egg and add it, also the ground ginger. Butter a basin, into which put the pudding, and allow it to steam for one hour and a half. Serve with sweet sauce. PLUM PUDDING. | lb. Bread-crumbs. £ lb. Flour. £ lb. Suet. £ lb. Sugar. £ lb. Currants. £ lb. Valencia Raisins. £ lb. Orange Peel. 1 Lemon. 1 salt-spoonful of Salt. 1 Apple or 1 Carrot. 2 Eggs. £ pint Milk. 2 teaspoonfuls Mixed Spice. £ teaspoonful Nutmeg. £ teaspoonful Baking Powder. For this pudding the currants ought to be washed and dried, the raisins stoned, and the orange peel cut up in small pieces; grate the lemon rind, and squeeze out the juice. If an apple is used it must be peeled and chopped finely, and if a carrot, the red part of it grated. Put into a basin all the dry ingredients, including the apple, the lemon rind and juice, and mix them all together. Eeat the eggs well, add to them the milk, and pour both among the ingredients in the basin, mixing thoroughly. Butter a pudding basin or mould and pour the pudding in ; cover it with a piece of buttered paper, and steam for four hours. Serve hot with either custard or sweet melted butter sauce. ROTHESAY PUDDING. £ lb. Flour. £ lb. Bread-crumbs. £ lb. Suet chopped. 1 teacupful of Raspberry Jam. 1 teacupful of Milk. 1 dessert spoonful of Sugar. 1 Egg. £ teaspoonful Carbonate of Soda. £ teaspoonful of Vinegar. Mix in a basin the flour, bread-crumbs, sugar, and suet. Stir in the jam and mix well; beat up the egg and add the milk to it, and mix it also into the pudding. Wet the carbonate of soda with a very little vinegar, just enough to moisten it, and stir it thoroughly through the other ingredients. Pour all into a buttered shape. Cover with a buttered paper and steam for two hours. Serve hot with sweet sauce. This pudding is good with either white or red gooseberry jam. TREACLE PUDDING. 1 breakfast-cupful of grated Bread. 1 breakfast-cupful of Flour. I lb. Currants. | lb. Suet. 1 table-spoonful Sugar. \ teaspoonful Salt. 1 teaspoonful Ground Ginger. \ teaspoonful Carbonate of Soda. | teaspoonful Cream of Tartar. 1 Egg. Water. £ lb. Treacle. Wash and dry the currants, and chop up the suet very finely. Put into a basin all the dry ingredients, the bread, flour, sugar, currants, suet, salt, ginger, carbonate of soda, and cream of tartar, and mix them well, after which add the treacle, stirring it about. Beat up the egg and mix with it a teacupful of water ; pour this in and mix all well together. It should be quite moist without being at all sloppy. Put it into a shape or basin well rubbed with dripping or butter, and cover with a buttered paper. Place it in a pot in which there is half an inch of boiling water. Put the lid closely on the pot and steam for two and a half hours, then turn out and serve with sweet sauce.