Cookery book

Method.—Sift the flour and spice and rub in the suet. Add the other dry ingredients and mix well. Warm the milk (this helps to swell the crumbs) and add to the beaten egg, and stir into the dry ingredients. Half fill a greased pie dish and bake in a moderate oven. ‘Turn out and serve with custard sauce. Cornflour Blancmange 1+ ozs. cornflour. 4 oz. butter. 1 pint milk. Flavouring to taste. I Oz. sugar. Method.—Mix the cornflour to a smooth paste with a little cold water. Bring the milk and flavouring to boiling-point and pour on to cornflour, stirring well. Add the sugar and return to saucepan and boil gently for at least 6 minutes, stirring constantly. Add the butter (this makes the blancmange glossy) and just before pouring into a wet mould, a tablespoonful of cold milk which helps to prevent a thick skin forming. To Turn Out Shake gently till blancmange leaves edges of mould and then turn mould on to a dish. Chocolate Blancmange 2 ozs. grated chocolate. Ingredients for Cornflour Blancmange. Method.—Melt chocolate in the milk and continue as for cornflour blancmange. Note.—If 1 oz. cocoa is used instead of chocolate add extra sugar and another 4 oz. butter. Mix the cocoa with the cornflour. Lemon Pudding 4 ozs. white breadcrumbs. I egg. 2 ozs. shredded suet. 1 oz. flour. 2 ozs. sugar. A little milk. 1 lemon (rind and juice). Method.—Rub the suet into the flour and add the breadcrumbs, sugar, grated lemon rind and juice. Beat the egg with about 2 tablespoonsful of milk and mix into the dry ingredients. Put into a greased basin or half fill 6 small dariole moulds, cover with a greased paper and steam for 2 hours, or for about 50 minutes in small moulds. Queen of Puddings Number 4. Time 30 minutes. Shelf 3rd. 4 pint milk. 2 tablespoonsful jam. 2 eggs. Vanilla essence. 2 ozs. bread or cake crumbs. A few glacé cherries. 3 ozs. castor sugar. Method.—Heat the milk. Divide the whites and yolks of the eggs. Beat up the yolks of eggs and 1 oz. of sugar and add to the ~ milk, which should be just off the boil. Strain all on to the crumbs, mix well, and flavour with vanilla. Pour the pudding into a greased pie dish and bake in a moderate oven until it is set. This will take about 15 minutes. Whisk the whites of eggs stiffly and fold into them 2 ozs. of castor sugar to make a meringue. Spread the jam over the pudding, cover it with the meringue. Dredge with castor sugar and decorate with glacé cherries. Return to a very cool oven to brown and set the meringue. Turn the dial to 2 for setting the meringue. V ARIATIONS Queen of puddings may be varied by flavouring it with orange, lemon or chocolate. ORANGE OR LEMON QUEEN OF PUDDINGS Leave out the jam and vanilla and put the grated rind of an orange or lemon into the milk before heating it. | Decorate the meringue with candied orange or lemon peel, or slices of crystallised orange or lemon. CHOCOLATE QUEEN OF PUDDINGS Leave out the jam and dissolve 2 ozs. of chocolate powder in the milk before making the custard. Rhubarb Pudding Number 5. Time 14-2 hours. Shelf 5th. 4 lb. suet pastry (see recipe, p. 52). 2 Ibs. rhubarb. 6 ozs. brown sugar. 2 ozs. butter or margarine. Method.—Grease a pudding basin thoroughly and press on 2 ozs. brown sugar to coat the basin. Then line the basin with suet pastry. Add half the rhubarb cut up into small pieces. Add the sugar and 4 gill of water. Pile in the rest of the rhubarb and then cover over with the edges of the pastry. Cover with greaseproof paper. Bake in a moderately hot oven, then turn out for serving. Rice Pudding Number 2. Time 2-24 hours. 13 ozs Carolina rice. Salt. I pint milk. Sugar to taste. 1 oz. butter or shredded suet.