Evans' recipe cookery book

4 Ozs. Bread Crumbs. * i Egg. i Teacupful Milk, i Lemon. Method. Put flour, bread crumbs, sugar and baking powder into a basin ; add suet ; grate rind of lemon and add ; squeeze and strain juice into cup ; whisk egg and add syrup to it ; add milk and lemon juice to egg and stir ; mix all together ; pour into greased and floured basin ; cover with greased paper ; steam for two hours. Serve with sweet sauce. To make Sauce. — Ingredients — i oz. flour, i oz. butter, i oz. sugar, i breakfast -cupful milk, I egg. Method — Melt butter in saucepan ; stir in flour ; add milk and sugar, and stir till it boils ; whisk egg and stir in when taking from fire. 4 Ozs. Suet. 4 Ozs. Castor Sugar, i Dessert -spoonful Syrup. | Teaspoonful Baking Powder. GRASMERE PUDDING* Ingredients. 2 Penny Sponge Cakes. i Packet Raspberry Jelly, i Pint Liquid Custard. i Pint Whipped Cream. A Little Raspberry Jam. Method. Cut up sponge cakes ; spread with raspberry jam and place in bottom of glass dish ; dissolve jelly ; when half set, pour over sponge cakes ; leave till cold ; pour custard (cold) over cakes ; heap whipped cream high ©n dish ; sprinkle with a little pink sugar. 12? WELCOME GUEST PUDDING. Ingredients. 4 Ozs, Bread Crumbs. 2 Ozs. Sugar. ij Oz. Candied Lemon Peel, i GiU Milk. Method. . Chop suet very fine ; blanch almonds and chop (not very fine) • mix bread crumbs, suet, sugar, almonds and half the lemon peel * beat eggs well and stir in milk ; mix with dry ingredients and add vanilla • grease mould and place rest of lemon peel (cut into strips) inside so as to ornament pudding ; pour in mixture ; cover with buttered paper ; steam for one hour and twenty minutes. Serve with sweet sauce. 2 Ozs. Suet. 1 1 Oz. Almonds. 2 Eggs. i Teaspoonful Vanilla. 12$ BOILED BATTER PUDDING. Ingredients. J Teaspoonful Baking Powder. 4 Ozs. Flour. 3 Eggs, i Pint Milk. Method. Mix flour and baking powder; thoroughly beat the eggs and stir in with a little of the milk (cold) until a perfectly smooth and rather thin paste is obtained ; heat remainder of milk and stir in to the batter ; pour into a greased pudding basin, and boil hard for two hours. Serve with raspberry jam, or sweet sauce, or butter and sugar, as preferred. BOLTON PUDDING. ingredients. 3 Ozs. Flour. i Tablespoonful Lemon ij Oz. Butter. Marmalade, i Teaspoonful Baking i Oz. Castor Sugar. Powder. i Egg. 3 Tablespoonfuls Milk. Method. Mix dry ingredients ; beat butter to a cream ; beat egg and mix with milk ; mix all the ingredients except the lemon mar¬ malade ; put lemon marmalade at bottom of buttered basin ; pour in mixture, and steam for one hour and a half. Serve with sweet sauce. i.3Q A GRUMPY PUDDING (ECONOMICAL). Ingredients. 1 Lb. ^lour. i Teaspoonful Baking 2 Ozs. Suet. Powder. 2 Ozs. Castor Sugar. 4 Ozs. Currants. A Little Milk. 1 Egg. A Little Nutmeg. Method. Chop suet and mix with dry ingredients ; beat egg and add nearly breakfast-cupful skimmed milk ; pour gradually into dry mixture, and thoroughly stir — it should be rather thinner than a cake mixture % grease a pie dish ; dust over with sugar ; pour all in and bake for one hour and a half or a little longer. Turn out of dish ; dust over with sugar ; serve hot. FIG PUDDING. ingredients. J Lb. Figs. 4 Ozs. Flour.