Buckmaster's cookery

1. Cut into half inch dice the stale crumb of five ounces of bread. 2. Put the bread in a basin with three ounces of castor sugar and three ounces of sultana raisins. 3. Wipe a lemon and grate the rind into the basin. 4. Cut into small pieces two ounces of candied peel and put it into the basin with a glass of sherry. 5. Put on a saucepan of water to boil. 6. Take a small stewpan and brown one ounce of lump sugar. 7. When the sugar is of a dark brown stir in half a pint of milk. 8. When the milk is sufficiently coloured stand the stewpan off the fire. 9. Separate the yolks from the whites of four eggs, put the yolks in one basin and the whites in another. 10. Pour the milk into the basin with the yolks of the eggs and thoroughly mix. 11. Stir the milk and eggs into the basin containing the other ingredients. 12. Stir in a gill of cream. Let the pudding soak half an hour. 13. Butter the inside of a pudding mould and pour in the mixture. 14. Cover the top with a piece of buttered kitchen paper. 15. Place the mould in boiling water so arranged that the water in the saucepan does not come more than half way up the mould. 16. Boil gently for one hour and a half. 17. Take off the buttered paper and turn the pudding carefully on to a hot dish. Precautions. — Be careful not to allow the water to go into the mould. Buckmaster's Cookery. CABINET PUDDING. Ingredients. I pint of Milk. 4 Eggs. 12 Sponge Finger Biscuits. I oz. of Castor Sugar. 12 Dried Cherries. Angelica. Vanilla. Ratifias. 1. Butter the inside of a pint and half mould with the fingers. 2. Take some cherries or raisins and pieces of angelica, and ornament the bottom of the mould. 3. Break some finger biscuits, which should be stale, into pieces, and partly fill the mould with the pieces and a few ratifias. 4. Break into a basin the yolks of four eggs and the whites of two. 5. Add one ounce of castor sugar, and lightly whip them together. 6. Stir in gradually one pint of milk. 7. Put in fifteen drops of vanilla. 8. Pour this mixture over the cakes into the mould. 9. Place a piece of buttered paper over the top. 10. Stand the mould in a saucepan half full of boiling water and let it steam for an hour. Precautions. — Be careful the boiling water does not rise to the top of the mould. SUET CRUST. Ingredients. I lb. of Flour. 5 ozs. of Suet. To every pound of flour allow five or six ounces of beef suet. 1. Free the suet from skin and mince it finely. 2. Rub it well into the flour with a pinch of Salt. 3. Work the whole to a smooth paste with half a pint of water. 4. Roll it out, and it is ready. This crust is quite rich enough for most purposes; but when a better one is desired, use from half to three- Steak Pudding. 155 quarters of a pound of suet to every pound of flour. For rich crusts pound the suet in a mortar, with a small quantity of sweet butter. 5. Lay it on the paste in small pieces, this will be found exceedingly good for hot tarts. Five ounces of suet to every pound of flour will make a good crust, and even a quarter of a pound will answer very well where the crust is wanted very plain. ✓ SUET PUDDING.