Cookery book

Method.—When frying a number of pancakes it is convenient to have a small pan of melted lard on the side of the cooker. Put a little melted lard in the frying-pan and heat it until it smokes. Pour in just enough batter to cover the bottom of the pan. Cook until it is a light brown on one side, toss and cook the other side, turn the pancake on to sugared paper, roll up, serve with quartered lemon. Half a pint of milk should make sufficient batter for 10-12 pancakes. E To Cook YORKSHIRE PUDDING Number 7. Time 40 minutes. Shelf 3rd. Method.—Put about 2 ozs. dripping in the baking tin and put it into the oven to get smoking hot. Pour in the batter and bake ina hot oven for about 40 minutes. Bread and Butter Pudding Number 4. Time 30 minutes. Shelf 3rd. 3 slices of thin bread ‘1 tablespoonful sugar. and butter. 2 tablespoonsful sultanas $ pint milk. or currants. 1 egg or 2 yolks. Nutmeg (if liked). Method.—Grease a pie dish and put the bread and butter in it with the sultanas between the layers. Beat the egg and sugar together and add the milk. Strain carefully into the pie dish. Grate a little nutmeg on the top and put on a few small pats of butter. Bake in a slow oven for about 30 minutes to set the custard. Brown Pudding 1 ib. four. Pinch: of salt. 4 lb. brown sugar. 2 teaspoonsful (flat) 6 ozs. sultanas. bicarbonate of soda. 3 ozs. Clarified beef dripping. #? pint boiling water. Little nutmeg or spice. | Method.—Mix all dry ingredients and pour in the boiling water. Beat well and let it stand all night. Next day place in a greased basin and let it boil for 4 hours. en Castle Puddings Number 5. Time 20-25 minutes. Shelf 3rd. I egg. 5 ozs. self-raising flour. 3 ozs. Margarine or butter. Grated rind of $ lemon. 4 Ozs. sugar. A little milk or water. Method.—Cream the butter and sugar in a warm basin. When soft and white beat in the egg and add the lemon rind. Sift in the flour, and add milk to make a soft, smooth mixture. Grease 6 small moulds and bake the mixture. Turn out and serve with jam sauce. For Bakewell Tarts Number 6. Time 35 minutes. Shelf 4th. Method.—Roll out some trimmings of pastry thinly and line an — enamel plate. Prick the pastry and spread a little jam in it. Fill with Castle Pudding mixture (the quantity given is sufficient for two tarts). Sprinkle a little sugar on the top. Bake on a heated cake tray. Canary Pudding Number 5. Time 4o minutes. Shelf gth. Method.—The mixture may be put into a greased 1 4-pint pudding basin and covered with greased paper. It may then be baked or steamed for 45 minutes. Christmas Pudding + Ib. plain flour. + lb. mixed peel. + Ib. fresh breadcrumbs. Pinch of salt. 4 Ib. sultanas. Rind of $ lemon. 34 Ib. raisins. 2 ozs. chopped almonds. + lb. currants. A little grated nutmeg. 4 Ib. Demerara sugar. 4 eggs. 4 lb. beef suet. A wineglassful of brandy. Method.—Clean and prepare the fruit. Chop the suet and peel. Sift the flour with the salt and mix with breadcrumbs and suet. Add all other dry ingredients with the grated lemon rind and nutmeg. Beat up the eggs and stir into the dry ingredients with the brandy. Mix well but do not beat. Fill greased basins with the mixture. Tie a prepared cloth over and boil for 5 or 6 hours. Serve with hot or cold brandy sauce. (See Sauces.) NV.B.—The water must not be allowed to fall below boilingpoint during the whole process of cooking. The pudding-cloth should be prepared by wringing it out in boiling water and dredging the inner side with flour. College Pudding Number 5. Time 45 minutes. Shelf 4th. 4 ozs. self-raising flour. 1 level teaspoonful mixed spice. 4 ozs. fresh white bread- 1 egg. crumbs. + pint milk. 3 ozs. finely chopped suet. Grated rind of a lemon. 3 ozs. brown sugar. 3 ozs. Currants.