Recipes for cakes and puddings

Rub the butter into the sieved CAKEOMA. Peel and slice the apples and with the chopped ginger mix into the CAKEOMA. Separate the whites from the yolks of the eggs, and beat the yolks. Then add the yolks and the warmed milk and syrup to make a batter. Steam for three hours. Serve with “‘ Foamy ) sauce.” (page. 27) CAKEOMA PUDDINGS. a (See General Directions on page 18.) MARMALADE SPONGE PUDDING. 16-0zs CAKEOMA Cake Mixture. 2 eggs. 2 tablespoonfuls butter. 2 tablespoonfuls marmalade. Rub the butter into the sieved CAKEOMA. Add the beaten eggs together with the marmalade and a little milk and mix well. Steam for two hours. Serve with (page 27). served hot or cold. ”? ““ Sweet Sauce This pudding may be GINGER PUDDING. 16-ozs. CAKEOMA Cake Mixture. 6-ozs. Suet (finely chopped). Pinch salt. 1 or 2 teaspoonfuls ground ginger. 2 eggs. 4-3} glass milk. Mix the suet into the sieved CAKEOMA and ginger and mix well. Add the well-beaten eggs and milk. Steam for three hours and serve with ‘‘ Sweet Sauce.”’ CHOCOLATE PUDDING. As for “ Ginger Pudding,” given above, except that one to two ozs. cocoa should be substituted for the ginger. CLEVELEYS PUDDING. 16-0zs. CAKEOMA Cake Mixture. 6-o0zs. suet (finely chopped). 3 tablespoonfuls bread crumbs. 3 tablespoonfuls syrup. Pinch salt. 2 teaspoonfuls ground ginger. 2 eggs. + glass milk. Mix the suet into the sieved CAKEOMA. Beat the eggs and add with the slightly warmed syrup and milk and mix well. Steam for two hours. Serve with ‘“‘ Sweet Sauce ”’ (page! 27). SYBIL’S PUDDING. 16-0zs. CAKEOMA Cake Mixture. 6-ozs. butter or lard. 2 eggs. Milk as required. 1 dessertspoonful brandy. Pinch salt. 6-o0zs. preserved ginger (diced). Rub the fat into the sieved CAKEOMA and salt. Add the ginger and mix well. Beat the eggs and add together with the milk. Boil for three hours and serve with “ Sybil’s Sauce ’”’ (page 28). (See General Directions on page 18.) SYRUP AND GINGER SPONGE. 4-ozs. CAKEOMA Cake Mixture. 1 tablespoonful syrup. 1 egg. Pinch salt. 2-ozs. butter. 1 teaspoonful ginger. % pint milk. Pour the syrup into a greased basin. Sieve the dry ingredients into a bowl (except the ginger) and rub in the fat. Halve the mixture and to one-half add the ginger. Add sufficient milk to make a soft consistency. Drop the plain mixture into the basin first and then the ginger on top. Steam for two hours. BAKED APPLE PUDDING. Stew sufficient apples (sweetened and flavoured with nutmeg) to cover the bottom of a large pie dish to a depth of one inch. Make a batter of 8-ozs. CAKEOMA Cake Mixture, 2-ozs. butter, one egg and a little milk and pour over the apples while still hot. Bake in a moderately hot oven. Dust with fine sugar before serving. WINDSOR PUDDING. 16-ozs. CAKEOMA Cake Mixture. 5 apples. 1 lemon. 2 eggs. 4-ozs. finely-chopped suet. Pinch salt. 4 glass milk. Peel and core the apples and chop small. Grate the lemon rind and squeeze out the juice. Mix the suet into the sieved CAKEOMA and salt. Beat the eggs and add to the other ingredients with the milk. Mix all well together. Steam for three hours and serve with CAKEOMA Custard. LEMON PUDDING. 16-ozs. CAKEOMA Cake Mixture. 6-ozs. finely-chopped suet. Pinch salt. 2 egss. 4-4 glass milk. The grated rinds of 2 and the juice of 1 lemon. Mix the suet and grated lemon rind to the sieved CAKEOMA and salt. Beat the eggs with the lemon juice and with the milk add to other ingredients and mix well. Steam or boil for three hours and serve with “Sweet Sauce’’ (page 27). (See General Directions on page 18.) WHOLE LEMON PUDDING. 4-0zs. CAKEOMA Cake Suet Mixture na Pudding 2-OZS. suet. Pinch salt. 1 lemon. 1 tablespoonful sugar. 1 tablespoonful water.