Simple recipes

Sift the flour and “ Raisley ” together into a bowl. Chop the suet finely and add to the flour with the sugar. Make a well in the centre and mix to a nice dough with the milk and water. Turn on to a floured board, roll out to oblong shape, spread with jam, roll up, seal the ends firmly, place in a floured cloth, secure the ends, and plunge at once into a saucepan of boiling water. Boil for two or two and a half hours, being careful that the pudding does not stop boiling the whole time. Marmalade Sauce 3 0z. Brown & Polson’s “‘ Patent ” Corn Flour, % pint Water. 1 table-spoonful Marmalade. 1 lemon. 2 oz. Sugar. ' Peel the lemon thinly and boil the rind with the water. Mix the Corn Flour with the lemon juice. Strain the liquid on to the mixed Corn Flour. Stir in the sugar and marmalade and boil for a few minutes. Simple Plum Pudding For 6 to 8 persons. Time 3 to 4 hrs. 1 oz. Brown & Polson’s “‘ Raisley.” 6 oz. Flour. 2 oz. Mixed Peel. 2 oz. Bread Crumbs. 1 tea-spoonful each Cinna- 4 oz. Suet. mon, Ground Ginger, Spice. 2 oz. Brown Sugar. 2 table-spoonfuls Syrup. 4 oz. Currants. 1 Egg. 4 oz. Raisins. Milk to mix. Sift the flour and “ Raisley ” well together ; clean the currants, stone the raisins, chop the peel and suet. Mix all the dry ingredients in a basin. Heat the syrup slightly and add it. Beat the egg well and stir in with sufficient milk to moisten. Turn into a well-buttered basin and steam for three or four hours. Page 15 Hot Milk Pudding Castle Puddings 6 to 8 puddings. ‘T'ime 30 mins. + oz. Brown & Polson’s *‘ Raisley.”’ 2 Eggs, and their weight in Butter. Sugar and Flour. Cream together the butter and sugar, beat in the eggs alternately with a little flour. Add the rest of the flour and “ Raisley ’’ well mixed. Half fill greased Dariel tins, and bake twenty minutes. Turn out on a hot dish, and pour Jam Sauce round (see page 14). Apple Tart For 4 to 6 persons. Time 1 hour. 6 or 8 Apples. 1 to 2 oz. Castor Sugar, and a little water. Cloves. Peel and core the apples. Slice them and pile high in a pie dish with the sugar, water, and cloves. FOR THE CRUST. 2 oz. Brown & Polson’s ‘“‘ Patent ”’? Corn Flour. 1 oz. - + “ Raisley.”’ 4 oz. Flour. 1 tea-spoonful Sifted Sugar. 4 oz Butter. Pinch Salt, and cold Water to mix. Mix the Corn Flour and the flour together. Rub in the butter. Add the “Raisley,” sugar and salt. Mix thoroughly. Make into a stiff paste with cold water. Roll out on a floured board till rather larger than the pie dish. Cut a strip of paste and lay it on the rim of the pie dish. Wet the strip and lay on the cover. Trim off the rough edges, notch, and bake in a quick oven for about forty or fifty minutes. ; Caramel Custards For 4 to 6 persons. Time 40 mins. 14 oz. Brown & Polson’s ‘‘ Patent’ Corn Flour. 4 oz. Loaf Sugar. + pint Water. 1 pint Milk. 2 Eggs. 4 oz. Castor Sugar. } tea-spoonful Lemon Essence. Measure out the ingredients. Boil the loaf sugar and water together until it becomes a rich brown colour. Quickly coat half a dozen dariole moulds with it. Blend the Corn Flour with a little of the milk and bring the remainder of the milk to the boil. Stir in the blended Corn Flour, add the beaten eggs, and boil for three minutes, stirring all the time. Allow it to cool slightly. Stir in the sugar and flavouring. Half fill the coated moulds with the custard and steam gently for half an hour. Turn out and serve hot or cold. Page 16 Hot Milk Puddings Corn Flour Custard Pudding Tor 4 to 6 persons. Time hour. 3 oz. Brown & Polson’s “‘ Patent ’”? Corn Flour. 2 pints best Milk. 3 oz. Castor Sugar. 3 Eggs. A piece of Lemon Peel, Cinnamon, Bay Leaf, or Vauilla, etc.