The victory cookery book

Method.—Boil } lb. prunes in 1 quart of water, with the bay leaf and cloves, till tender. When done, remove 1 pint of the liquid remaining, and slowly boil this with the sago until the liquid is clear, none of the sago being visible. Colour with a few drops of cochineal and caramel to deepen the prune colour, also a few drops of almond essence. Pour it, when boiling, into a wetted mould to set, and dish up garnished with the remainder of the prunes. The liquid remaining should be slightly thickened with diluted corn or potato flour and poured round the mould. The same method can be used with any kind of fruit or fruit juice, and can be served without the fruit, adding a custard sauce. Potato Pudding Materials.—1 oz. fat, 2 oz. sugar, 2 eggs, 1 gill of milk, 1 lb. dry mashed potato, 2 oz. dried fruit, 8 oz. self-raising flour, custard sauce. | ‘ Method.—Cream the fat, sugar and eggs together, add the remaining ingredients, and mix well. Steam for 2 hours, and serve with custard sauce (see p. 46). Potato Soufflé Pudding (No fat except for greasing the mould) Materials—1 lb. dry mashed potatoes, 2 oz. sugar, $ pint milk, 2 oz. flour, 2 oz. mixed fruit, a little grated lemon rind, 8 eggs, a little sugar and crushed coco-nut, a, pinch of salt. _ Method.—Mix the potatoes, sugar, milk, the flour, fruit and lemon rind together, adding a pinch of salt. Stir over the fire till creamy, then add 1 whole egg and 2 yolks of egg, and mix well. Beat to a firm froth the 2 whites remaining, add these to the pudding mixture, folding the mixture over to blend the whites without too much ‘working. Grease a quart pudding-mould, or two pint moulds or smaller sizes, as the case may be. Next line with sugar or crushed coco-nut, and fill three-quarters full with the mixture. Then place the mould in a saucepan of boiling water (the water should reach to half the height of the mould), bring the water to the boil again, _ boiling until the mixture has risen nearly to the edge of the mould. Place the saucepan (without the lid) in a moderate oven, and cook. Small moulds require 20 minutes, pints 30 to 40 minutes, quarts 1 hour to 14 hour. Serve with custard or fruit sauce (see p. 46). Apple Charlotte Materials.—4 oz. fat, 4 oz. sugar, 4 oz. dried apples, a little clove or cinnamon and lemon rind to flavour, potato short crust (see p. 188). Method.—Fry the fat and sugar till toffee is formed; add the apples, and cover with water (about 1 pint). Cook slowly until the apples break up, then add the flavouring. Line timbale moulds with potato short crust, fill with the mixture, and bake for 20 to 30 minutes. Baked Maize and Apple Pudding Materials.—8 0z. maize semolina, 1 Ib. apples peeled and chopped, 2 0z. sugar or syrup, 2 beaten eggs (dried), a little fat and crumbs, 1 clove or little lemon rind, jam or parsnip sauce. Method.—Cook the maize semolina in 1 pint and 1 gill of water until dry (about 15 to 20 minutes). Add the apples, sugar and eggs, and mix all well together. Line small timbale moulds with fat and crumbs, fill the mould nearly full with the mixture, and bake in a moderate oven for 25 to 30 minutes. Serve with jam or parsnip sauce to which the peelings and the cores of the apples have been added. A clove can be placed at the bottom of the mould, or a little lemon flavour added to the mixture. Orange Pudding Materials.—8 oz. stale bread, 2 oz. chopped suet, 1 orange, 2 oz. sugar, custard. Method.—Soak the bread; squeeze all the moisture out and mix with the suet. A dust of flour is used while chopping the suet, as it prevents it from sticking to the chopper. Peel the orange, and shred or