The victory cookery book

Method.—Boil the milk, sugar, coco-nut and rice together, add the flavouring, place into a pie-dish with the fat on top and bake to a light brown. Caramel Pudding Materials.—1 pint of milk, 2 oz. sugar, 4 oz. semolina, 1 egg. Method.—Boil the milk, 1 oz. of sugar and semolina together, and add the egg. Caramelise the remaining ounce of sugar, add a. teaspoonful of water, then cook to a thick syrup. Run this into a mould; when set fill in with the mixture and place the mould in boiling water to come to within half the top of the mould, and cook slowly till set—about one hour. Cool and | ; | then turn out. The caramel will serve as sauce. If all the caramel is not dissolved, add a little water and boil it out. Maize Batter Pudding _ Materials.—2 oz. maize meal, 3 pint water, 8 oz. rice flour, 2 oz. suet, half-teaspoonful baking powder, 1 egg, 1 gill of milk, 1 oz. sugar, 1 oz. coco-nut, flavouring. Method.—Boil the water and suet, add the maize, and cook till the moisture is absorbed. Add sugar, milk, coco-nut and egg; work well. Mix the rice flour and baking powder together and add to the other ingredients. Grease a pudding basin, fill in the material and steam for 2 hours, or divided into four smaller shapes 1 hour would be enough. Serve with jam or custard. Monkeys Materials.—4 oz. dates or chopped dried fruit of any kind, a little lemon or orange peel, spice to taste, 1 0z. coco-nut, a little jam to bind, some potato paste or shortbread (see pp. 181 and 192). Method.—Boil the orange or lemon peel till tender, then mix with the dates or fruit, adding spice to taste, and the coco-nut, and mix with a little jam to bind. Place between two layers of potato paste or potato shortbread, press together with the blunt side of a pastry cutter, make a hole in the centre, and bake in a good oven till the paste is cooked—about 15 minutes or more. Rhubarb and Rice Cakes Materials.—1 gill of rice, 1 pint of milk, 1 bunch of forced rhubarb or 2 sticks of natural, 1 or 2 tablespoonfuls of golden syrup, a few drops of almond essence, sugar to taste, short paste (see p. 188). Method.—Boil the rice and milk together for 80 minutes, then add the golden syrup and almond essence. Shred the rhubarb and stew till it forms a pulp. Sweeten to taste. Line a dish with short paste, prick the bottom. Spread with rhubarb, cover with the rice, and then wet the edges. Cut the short paste into strips and arrange trellis fashion on the top. Bake for 80 minutes. Serve hot or cold. The rhubarb may be replaced by apple or jam. Yorkshire Pudding with Fruit Materials —Yorkshire pudding mixture, ——— fruit to garnish, little spiced sugar or other sweet substance. : Method.— When the usual Yorkshire pudding mixture is half baked, garnish it . with fruit, such as damsons, bullaces or any other variety or mixture available. Finish it by baking, and then sprinkle it with spiced sugar or any other sweet substance which may be acceptable, such as honey or fruit sauce. Apple Suet Pudding Materials.—Some sliced apples, sprinkling of moist sugar and spice, suet paste (see p. 183). - Method.—Roll the paste out thinly and line it three-quarters with sliced apples. Sprinkle with moist sugar and spice. Now roll the paste up—the part which has not been spread with apples will form a double cover. The pudding is then cooked in the usual way. Of course all kinds of fruit can be used in this recipe. Plums must be stoned and dried fruit soaked before use. Bread Dough Galette Materials—Bread dough, jam or grated carrot, some apples or other fruit, sugar and spice to taste.