Cheese Straws
For 4 to 6 persons. Time 20 mins.
2 oz. Brown & Polson’s “‘ Patent’? Corn Flour.
2 oz. Flour. 2 oz. Butter.
2 oz. grated Parmesan Cheese.
1 oz. » Cheddar as
A pinch of Salt, Pepper, and Cayenne.
1 yolk of Egg✪ Cheese Straws.
Measure out the ingredients. Mix together the flour
and the Corn Flour. Rub the butter lightly in. Add the
grated cheese and the seasonings. Make it into a smooth
paste with the yolk of egg. Roll this out } inch thick
and 6 inches broad. Cut it up into straws + inch broad.
Put them on a greased oven shelf and bake till a light
yellow colour. Serve neatly on a folded napkin.
Page 12
Hot Suet Puddings
Foundation for Suet Puddings
For 4 to € persons. Time 2 to 3 hrs.
13 oz. Brown & Polson’s “ Raisley.”’
8 oz. Flour.
4 oz. Suet.
4 oz. Sugar.
Milk to mix✪ Foundation for Suet Puddings.
Mix the flour and “ Raisley,”’ chop the suet with them,
add the sugar, and mix well together. Vary in the follow-
ing manner :—
For Brown Puppine.—Add to the above a teaspoonful
of ground ginger, and a quarter pound of treacle.
Then stir in sufficient milk to mix.
For Suttana Puppine.—Add three ounces of sultanas
or raisins, one ounce of citron, and the grated rind
ofa lemon. Mix with milk.
Yor MarmatapE Pupping.—Add a quarter of a pound
of marmalade and sufficient milk to mix.
For Fic Puppine.—Add half a pound of chopped fig,
and milk to mix.
For Lemon Puppine.—Add the grated rind and juice
of two lemons and sufficient milk to mix.
Any of the above puddings can be steamed in a well-
greased pudding basin, and served with sweet sauce.
Fig Pudding
For 4to 6 persons. Time 4 to 5 hrs.
1 oz. Brown & Polson’s “ Patent ” Corn Flour.
SOKA yas se mekalsiey..
8 oz. Figs.
3 oz. Brown Sugar.
$ pint Milk.
1 oz. Flour.
4 oz. Bread Crumbs.
Grate of Nutmeg.
4 oz. Suet, chopped.
2 Eggs.✪ Fig Pudding
Chop the figs and sugar together, and stew gently
in the milk for fifteen minutes. Sift flour, Corn Flour,
and “ Raisley ”’ well together, put into a basin with the
bread crumbs, suet and nutmeg, and mix all together.
Stir in the stewed fig mixture, and add the eggs well
beaten. If more moisture is required add a little milk.
Put into a well-buttered basin, and steam or boil for four
hours. Serve with custard sauce round the pudding
(see page 36).
Page 13
Hot Suet Puddings
Marmalade Pudding
For 4 to 6 persons. Time 23 hrs.
1 oz. Brown & Polson’s “ Raisley.”’
4 oz. Flour. Grated rind of 1 Lemon.
4 oz. Breadcrumbs. 4 lb. Marmalade.
4 oz. chopped Suet. 1 Egg.
2 oz. Sugar. $ pint Milk.✪ Marmalade Pudding
Mix the dry ingredients together. Add the
marmalade and beaten egg and milk. Put in a
greased basin, cover with greased paper, and
steam for two and a half hours. Serve with
Marmalade Sauce (see page 15).
Melrose Pudding
For 4 to 6 persons. Time 2 hrs.
oz. Brown & Polson’s “ Raisley.”
3 oz. Castor Sugar.
A few preserved Cherries or Raisins.
2 oz. Butter.
2 Eggs. 3 oz. Flour.
1 oz. Ground Almonds.✪ Melrose Pudding
Measure out the ingredients. Butter a plain
mould, dust it with sugar and decorate with a few
cherries or raisins. Beat the butter and sugar to
a cream, beat up the eggs and add them. Stir in
the flour, almonds and “ Raisley,” and mix
thoroughly. Pour at once into the prepared
mould, cover with a piece of buttered paper and
steam for 14 hours. Turn out and serve hot with
Jam Sauce :—
Whe
Jam Sauce
1 tea-spoonful Brown & Polson’s “ Patent ”? Corn Flour.
1 table-spoonful Red Jam.
1 gill Water.
Juice of 4 Lemon.
4 oz. Sugar.
Put the jam into a saucepan with the water and
sugar, and simmer for ten minutes. Mix the Corn
Flour with the lemon juice. Strain the syrup,
add the mixed Corn Flour, and stir until boiling.
Page 14
Hot Suet Puddings
Roly Jam Pudding
For 8 persons.
13 0z. Brown & Polson’s “ Raisley.”
8 oz. Flour. Milk or Milk and Water
4 oz. Suet. to mix.
3 0z. Sugar. Jam.✪ Roly Jam Pudding
Simple recipes
1930Page 5 · 8 recipe records on this page
Presented as published in 1930. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Cheese Straws
For 4 to 6 persons. Time 20 mins.
2 oz. Brown & Polson’s “‘ Patent’? Corn Flour.
2 oz. Flour. 2 oz. Butter.
2 oz. grated Parmesan Cheese.
1 oz. » Cheddar as
A pinch of Salt, Pepper, and Cayenne.
1 yolk of Egg.
Measure out the ingredients. Mix together the flour
and the Corn Flour. Rub the butter lightly in. Add the
grated cheese and the seasonings. Make it into a smooth
paste with the yolk of egg. Roll this out } inch thick
and 6 inches broad. Cut it up into straws + inch broad.
Put them on a greased oven shelf and bake till a light
yellow colour. Serve neatly on a folded napkin.
Page 12
Hot Suet Puddings
Foundation for Suet Puddings
For 4 to € persons. Time 2 to 3 hrs.
13 oz. Brown & Polson’s “ Raisley.”’
8 oz. Flour.
4 oz. Suet.
4 oz. Sugar.
Milk to mix.
Mix the flour and “ Raisley,”’ chop the suet with them,
add the sugar, and mix well together. Vary in the follow-
ing manner :—
For Brown Puppine.—Add to the above a teaspoonful
of ground ginger, and a quarter pound of treacle.
Then stir in sufficient milk to mix.
For Suttana Puppine.—Add three ounces of sultanas
or raisins, one ounce of citron, and the grated rind
ofa lemon. Mix with milk.
Yor MarmatapE Pupping.—Add a quarter of a pound
of marmalade and sufficient milk to mix.
For Fic Puppine.—Add half a pound of chopped fig,
and milk to mix.
For Lemon Puppine.—Add the grated rind and juice
of two lemons and sufficient milk to mix.
Any of the above puddings can be steamed in a well-
greased pudding basin, and served with sweet sauce.
Fig Pudding
For 4to 6 persons. Time 4 to 5 hrs.
1 oz. Brown & Polson’s “ Patent ” Corn Flour.
SOKA yas se mekalsiey..
8 oz. Figs.
3 oz. Brown Sugar.
$ pint Milk.
1 oz. Flour.
4 oz. Bread Crumbs.
Grate of Nutmeg.
4 oz. Suet, chopped.
2 Eggs.
Chop the figs and sugar together, and stew gently
in the milk for fifteen minutes. Sift flour, Corn Flour,
and “ Raisley ”’ well together, put into a basin with the
bread crumbs, suet and nutmeg, and mix all together.
Stir in the stewed fig mixture, and add the eggs well
beaten. If more moisture is required add a little milk.
Put into a well-buttered basin, and steam or boil for four
hours. Serve with custard sauce round the pudding
(see page 36).
Page 13
Hot Suet Puddings
Marmalade Pudding
For 4 to 6 persons. Time 23 hrs.
1 oz. Brown & Polson’s “ Raisley.”’
4 oz. Flour. Grated rind of 1 Lemon.
4 oz. Breadcrumbs. 4 lb. Marmalade.
4 oz. chopped Suet. 1 Egg.
2 oz. Sugar. $ pint Milk.
Mix the dry ingredients together. Add the
marmalade and beaten egg and milk. Put in a
greased basin, cover with greased paper, and
steam for two and a half hours. Serve with
Marmalade Sauce (see page 15).
Melrose Pudding
For 4 to 6 persons. Time 2 hrs.
oz. Brown & Polson’s “ Raisley.”
3 oz. Castor Sugar.
A few preserved Cherries or Raisins.
2 oz. Butter.
2 Eggs. 3 oz. Flour.
1 oz. Ground Almonds.
Measure out the ingredients. Butter a plain
mould, dust it with sugar and decorate with a few
cherries or raisins. Beat the butter and sugar to
a cream, beat up the eggs and add them. Stir in
the flour, almonds and “ Raisley,” and mix
thoroughly. Pour at once into the prepared
mould, cover with a piece of buttered paper and
steam for 14 hours. Turn out and serve hot with
Jam Sauce :—
Whe
Jam Sauce
1 tea-spoonful Brown & Polson’s “ Patent ”? Corn Flour.
1 table-spoonful Red Jam.
1 gill Water.
Juice of 4 Lemon.
4 oz. Sugar.
Put the jam into a saucepan with the water and
sugar, and simmer for ten minutes. Mix the Corn
Flour with the lemon juice. Strain the syrup,
add the mixed Corn Flour, and stir until boiling.
Page 14
Hot Suet Puddings
Roly Jam Pudding
For 8 persons.
13 0z. Brown & Polson’s “ Raisley.”
8 oz. Flour. Milk or Milk and Water
4 oz. Suet. to mix.
3 0z. Sugar. Jam.