Domestic and economical cookery recipes

Chop the suet, peel, and almonds, and clean and chop the currants (this darkens the pudding) ; stone the raisins, and clean the sultanas ; grate the rind of the lemons and squeeze the juice. Put all the dry ingredients together into a basin and mix well with the eggs, brandy, and milk. Add the milk by degrees, because the pudding must not be too wet. Put the mixture into greased basins ; cover the top with a little greased paper ; tie a cloth tightly over the top and boil for six hours. No. 358. SWISS ROLL. 3 eggs | 3 tablespoonsful of castor sugar 3 tablespoonsful of Coomb’s j Jam, and half an ounce of fat flour | for greasing paper Beat the eggs and sugar to a cream. Add the flour by degrees. Mix lightly — pour into a baking tin lined with well-greased paper, and bake in a rather quick oven for about 10 minutes. Turn it out quickly on to a piece of paper with sugar spiinkled on it; spread the jam and roll it up. 4 lbs. of beef suet 3^ lbs. of flour 1^ lbs. of bread crumbs l| lbs. moist sugar J lb. of mixed peel 1^ dozen eggs 3 lbs. of raisins J No. 359. APPLE YORKSHIRE. 4 lb. of flour | 2 eggs 1 pint of milk j ^ teaspoonful of salt Put the flour into a basin, mix to a smooth paste with the milk, then add the remainder of milk, and eggs well beaten ; pour this batter into small round tins, well greased, and bake for half-an-hour ; when done, turn out into a dish and spread over the apple, which must previously be stewed with the sugar and a little water ; serve very hot. No. 360. CUP PUDDINGS. ^ lb. of Coomb’s flour | 1 tablespoonful of milk 1 oz. of sugar j 1 egg 1 oz. of butter Rub the butter in flour, add the other dry ingredients ; mix the egg and milk together, and add to the other ingredients, mixing all thoroughly. Bake in small cups or fancy moulds, and serve with sweet sauce. No. 361. EASTER TOKENS. 6 ozs. of butter | 6 ozs. of flour 4 ozs. of castor sugar 1 egg 2 ozs. of currants Cream the butter and sugar together, add the flour and currants (cleaned) gradually, and the egg ; roll it out to one-eighth of an inch in thickness, and cut it with a round cutter ; place the rounds on a well-greased baking-sheet, and bake in a moderate oven for twenty minutes. No. 362. HUNT PUDDING. i i|, G{ flour | 1 teacupful of raspberry jam 3 or 4 ozs. of suet I 1 teaspoonful of carbonate of 1 tablespoonful of sugar | soda 1 teaspoonful of ginger | Shred and chop the suet, mix with the flour, add all the dry ingredients, then the jam. Mix well. Stir in the soda dissolved in a little sour milk or buttermilk to form a stiff batter. Steam three hours. STEAMED LEMON PUDDING. No. 363. 6 ozs. of bread crumbs | 4 ozs. of suet 4 ozs. of flour j Rind and juice of a large lemon 4 ozs. of moist sugar | 1 egg 1 teaspoonful of baking powder | Milk or water Mix the dry ingredients first, add lemon rind and juice, egg and milk to form a stiff batter. Steam three hours. No. 364. FIVE MINUTES’ PUDDING. 2 ozs. of Coomb’s flour | 2 eggs ozs. of sugar | Raspberry jam, flavouring