Cookery and housekeeping

spoonful of Yeatman's yeast powder, \ lb. of good dripping, lard, or butter, I lb. of moist sugar, i \ lbs. of apples, some lemon-peel, and \ lb. of currants. Mix the yeast powder well into the dry flour, rub the dripping in the flour until it is thoroughly well mixed, two-thirds of a breakfast-cup of water to make into a dough ; knead it and roll out. Have ready a basin tvell buttered, and as much sugar laid on as the butter will hold ; line this basin with the paste, put in a handful of apples chopped fine, a few currants, some lemon-peel, a little cinnamon, nutmeg, some sugar, a teaspoonful of water, and a layer of dough rolled out thin ; then some more apples, and other ingredients. Continue the same alternately until the basin is full ; then fold the dough over the top so as to completely cover it. Bake in a slow oven for one hour and a half. Turn it out on a flat dish, when it should look brown and glazed. This is a very economical pudding, and very nice for winter use Poor Man's Pudding. Half cupful of chopped suet, \ cupful of seeded raisins, \ cupful of currants, washed and picked, I \ cupfuls of grated bread, I cupful of flour, i teaspoonful of 'Yeatman's yeast powder, \ cupful of brown sugar, i pint of milk. Mix all well together, put into a well-buttered mould, set in a saucepan, with boiling water to reach half up the sides of the mould ; steam it two hours ; turn out on its dish carefully, and serve with butter and sugar. GATEAU DE PRUNES. 401 Black Currant Jelly as a Sweet Dish. Take one quart of ripe black currants, put them into a stewpan on the fire, with half a pint .of good syrup. Let them boil for five minutes, then pass them through a tamis cloth into a basin ; add one glass of brandy, and one ounce and a half of isinglass ; pour into a mould set in rough ice ready to receive it. Gateau de Prunes k la Creme. Stew the prunes in water for an hour and a half, then take out the prunes and remove the stones with a skewer. Meanwhile, dissolve some red currant jelly in the water in which the prunes have been stewed, add sugar, lemon juice, and a little gelatine, and simmer together. Fill a border mould with the syrup and prunes ; let it cool, turn out on a dish, and fill the centre with whipped cream ; or fill a solid mould and serve the cream separately. The stones may be cracked, the kernels blanched, and a few added to the prunes, if the flavour is approved. Prune Jelly for a Quart Mould. Take i^ lbs. of prunes and stew for an hour and a half, with the rind of i lemon, and 3 ozs. of sugar. Then pass through a sieve and add the juice of i lemon, a pot of red currant jelly, and i oz. of gelatine. Pour into a mould until cold. D D 402 ORANGE JELLY. Apple Jelly. I gallon of apples, cut in quarters. \ gallon of water. Simmer slowly till the mass can be rubbed through a sieve. To each quart put \\ lbs. of lump sugar, the juice of a lemon and its peel chopped small ; boil on a quick fire, pour into shapes, or jars, and serve with cream in a cream jug. Orange Jelly. Squeeze the juice of ten oranges and two lemons, taking care first to remove every pip, as, if a pip is allowed to remain in the orange, it will give a bitter flavour to the juice.