Domestic and economical cookery recipes

Take three parts of the paste and line a greased basin, pick the gooseberries, put into the basin with the sugar and two tablespoonsful water. Roll out the remainder of the paste, place it on the top of the basin, press the edges well together, cover with a floured cloth, place in a saucepan of boiling water, and boil two-and a-half hours, keeping the pudding well covered with water. This pudding may be steamed for three hours. No. 371. FIG PUDDING. 2 ozs. of chopped suet 3 ozs. of chopped figs 3 ozs. of bread crumbs 2 ozs. of sugar 2 ozs. of flour l egg h gill of milk Nutmeg Put all the dry ingredients into a basin and mix ; beat the egg in a separate basin, add to it the milk, pour to other ingredients and beat well, put into a greased mould and steam for two hours. Turn out and serve with custard sauce. No. 372. ANOTHER FIG PUDDING. 1 lb. of dried figs | 2 ozs. of suet 2 ozs. of moist sugar j 3 ozs. of bread crumbs 2 ozs. of flour j 2 eggs. Salt A little milk j Nutmeg Chop the figs and suet very finely and put it into a basin with the bread crumbs, sugar, flour, a grate of nutmeg and a pinch of salt. Mix the pudding with the eggs and about a tablespoonful of milk. Pour this into a well-greased basin and steam for three hours. This pudding may be put into small well -greased moulds or very small basins, when they will only take one hour to steam. In steaming them stand them in a saucepan with sufficient water to come half-way up the basin or mould. Place a piece of greased paper over the top, and be careful that the cover of the saucepan fits well. The water must boil all the time. No. 373. GROUND RICE CREAM. 4 tablespoonsful ground rice | 1 pint of new milk Yolks of eggs j 2 ozs. of loaf sugar Whites of eggs j Essence of almonds Mix the rice to a smooth paste with a little of the milk, add yolks of eggs well beaten, then the whites and sugar ; boil milk and pour over the mixture ; place all again in the pan and boil for three minutes, stirring well all "the time ; when done pour into a mould to cool, and serve with custard or preserve. No. 374. LUTTERWORTH PUDDING (For eating cold). Pare, slice, and core four or five good cooking apples, add a little water to them, and cook until they will beat up smoothly ; sweeten well and flavour. Put them into a well buttered pie-dish, and carefully pour on the top half a pint of custard, made from half a packet of custard powder (sweetened) ; grate a little nutmeg over, and let the pudding stand in a cool place. No. 375. HUGONS SUET PUDDING. \ lb. Coomb’s /Prated flour | Pinch of salt | lb. Hugon’s suet j Cold water 2 ozs. candied peel Put the flour into a basin, add the salt, the suet chopped finely, and the peel cut into small pieces ; mix these dry ingredients, add the water gradually, and mix to a smooth paste. Form into a long shape, put into a floured cloth, tie securely. No. 376. FLORADOR PUDDING. 1£ pints of milk | 3 ozs. sugar 2| ozs. Florador j 1 oz. butter 2 eggs |