Evans' recipe cookery book

2 Lbs. Brown Sugar. J Lb. Mixed Peel. 2 Ozs. Sweet Almonds. 2 Lemons, i Potato. 8 Eggs. A Little Mixed Spice. Method. Stone and slightly cut the Valencia raisins ; chop the suet and almonds very fine ; thoroughly beat the eggs and mix with dry ingredients ; if more moisture be needed, add a little milk ; thoroughly stir ; put in well-buttered moulds or basins; boil for five hours. When required for use, boil for a further two hours. This quantity will make four good-sized puddings which will keep good for months. GERMAN PUDDING. Ingredients. J Lb. Bread Crumbs. J Pint Milk. 2 Ozs. Castor Sugar. I Teaspoonful Butter. 2 Eggs. A Little Jam. A Few Drops Essence of Lemon. Method. Place bread crumbs in basin, and pour the milk (boiling) upon them ; cover with a plate and stand for five minutes ; add butter, and beat with a fork ; add sugar ; beat eggs well and add, with the essence of lemon ; beat all thoroughly ; grease a pudding basin and sprinkle sugar therein ; put in part of mixture ; then one dessertspoonful jam ; add more mixture and repeat jam ; finish with mixture ; cover with buttered paper ; steam for forty-five minutes. COCOANUT Ingredients. | Lb. Bread Crumbs. 3 Ozs. Castor Sugar. 3 Eggs. I Lemon (Rind PUDDING. 4 Ozs. Desiccated Cocoanut. 2 Ozs. Butter, i Gill Milk, only Grated). Method. Beat butter and sugar to a cream ; beat egg and add ; add dry ingredients; mix thoroughly; butter a basin and pour in mixture; steam for three hours. MARGUERITE OR IMPERIAL PUDDING, Also called Urney Pudding. Ingredients. J Lb. Flour. 4 Ozs. Butter. 4 Ozs. Castor Sugar. 2 Eggs. 6 Tablespoonfuls Milk. Apricot or Strawberry Jam. i Teaspoonful Baking Powder. Method. Rub butter into flour ; add sugar and baking powder ; beat egg with milk and stir in ; do not let mixture be too soft ; put four tablespoonfuls jam at bottom of well-buttered basin ; pour in mixture ; steam for two hours. ST. MUNGO PUDDING. J Lb. Flour. 4 Ozs. Sultanas. 2 Teaspoonfuls Baking Powder. i Egg- Nutmeg or Vanilla (for Flavouring). 4 Ozs. Butter. 4 Ozs. Castor Sugar. A Little Milk. Method. Rub butter into flour ; add sugar, baking powder and sultanas ; beat egg thoroughly and add milk (about a teacupful) ; add flavouring and mix with dry ingredients ; pour into a buttered mould ; cover with a buttered paper ; steam for two hours ; serve with sweet sauce. IRIS PUDDING. Ingredients. 4 Ozs. Butter. 5 Ozs. Flour. 2 Eggs. A Little Milk. 4 Ozs. Castor Sugar. $ Teaspoonful Baking Powder. 2 Teaspoonfuls Powdered Chocolate. Vanilla. Method. Beat butter and sugar to a cream ; add eggs (beaten), flavouring, flour and baking powder ; add milk ; divide mixture into three basins ; colour one pink (with cochineal) ; add chocolate to a second ; keep third plain ; put alternate spoonfuls in buttered mould and steam one hour. Turn out and serve with custard sauce. CORNISH JUNKET. Ingredients. 1 Quart Milk. 1 Oz. Castor Sugar. 2 Large Teaspoonfuls Rennet. A Little Nutmeg. Clotted Cream. Method. Warm the milk to ninety-eight degrees ; add the sugar, pour into a bowl, and add the rennet ; stir for three seconds ; put in a glass dish ; when set, sprinkle with nutmeg and serve with cream. If clotted cream is not obtainable, use ordinary double cream. LEMON PUDDING. Ingredients. 4 Ozs. Flour.