Domestic and economical cookery recipes

| lb. of bread crumbs | lb. of finely chopped suet The rind of 2 lemons, juice of 1 2 eggs, well beaten 2 ozs. of flour £ lb. of sifted sugar METHOD. Mix all together, and boil three- quarters of an hour. No. 339. APRICOT PUDDING. INGREDIENTS. Slices of thin bread and butter | 3 eggs Apricot jam | l tablespoonful of sugar 1 pint of milk j 4 drops of essence of almonds METHOD. Spread the jam on one slice of bread and butter, place another slice on the top ; line the inside of a greased basin with the slices of bread and butter and jam, and fill up the basin. Cover with the custard mixture. Serve with sauce made with apricot jam, sherry, and sugar. No. 340. APPLE MERINGUE TART. Rich short paste 1 lb. of apples i lb. of sugar INGREDIENTS. Rind of half a lemon 2 eggs 1 teaspoonful of pink sugar METHOD. Line a tart dish with the pastry, and decorate the edge. 138 Peel, core, and cut the apples in slices, boil with the sugar and lemon rind until quite tender, pass through a fine sieve, add the yolks of the eggs, mix thoroughly ; put into the lined dish, bake 20 to 30 minutes. Whip the whites of the eggs to a stiff froth and mix with it the pink sugar : place this on the top of the apples, put into a hot oven to brown slightly. No. 341. ROSS PUDDING. 4 lb. of castor sugar 3 ozs. of cake crumbs 4 eggs INGREDIENTS. 2 lemons 4 pint of milk or cream Puff pastry METHOD. Line a pie dish with the pastry, and decorate the edge. Put the cake crumbs, sugar, yolks of eggs, cream, and the grated rind and juice of the lemons into a basin ; mix these all together, pour into the lined pie dish, and bake 20 minutes. Whip the whites of the eggs to a stiff' froth ; place on top of the pudding, with a little castor sugar; decorate with pistachio kernels, finely chopped. Serve cold. No. 342. MARMALADE PUDDING. INGREDIENTS. 6 ozs. of bread crumbs | b ozs. of sugar 6 ozs. of suet | 4 eggs 6 ozs. of marmalade METHOD. Chop the suet finely, and mix with the bread crumbs, sugar, and marmalade. Beat and strain the eggs, and mix them thoroughly with the other ingredients. Boil for two hours. For a plainer pudding use two eggs and a little milk. 139 No. 343. BOILED JAM PUDDING. Make like marmalade pudding, using any suitable jam in place of the marmalade. No. 344. CHILDREN S PLUM PUDDING. INGREDIENTS. i lb. of flour | £ lb. of moist sugar | lb. of bread crumbs | A little grated lemon peel \ lb. of currants i A little milk ^ lb. of suet METHOD. Prepare all the ingredients. Then mix with a little milk, and boil for three hours. No. 345. APPLE SNOWBALLS. INGREDIENTS. Large cooking apples | Sugar Rice METHOD. Well wash some rice, and boil it for ten minutes. Well drain it, and spread on small floured pudding cloths. Peel and core the apples and fill the centre with sugar. Place them on the rice and tie them in the cloths. Boil for 20 minutes. No. 346. GRAVESEND PUDDING. INGREDIENTS. Stale sponge cake | Stewed fruit 1 pint of Bird’s custard METHOD. Dip a pudding basin, or mould, into cold water, then line it carefully with sponge cake, about half an inch in thickness. Then fill the mould with hot stewed fruit nicely 140