Household cookery

2. Puddings should be covered with a greased paper, and not with a cloth. 3. Puddings are much lighter steamed than boiled. ^ 4. Keep on the pan-lid, and add more boiling water as the water in the pan boils down. Marmalade Pudding 3 oz. flour. 3 oz. sugar, I large egg. Milk. Grated rind of \ lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. 2 large table-spoonfuls marmalade. I tea-spoonful Miller's bakingpowder. \ tea-spoonful salt. Method. — Mix flour, bread-crumbs, suet, baking-powder, lemon-rind, sugar, and salt in a bowl. Beat up egg, add marmalade, mix well, then pour into the flour, sugar, etc., and mix to a soft dough, adding milk if necessary. Pour into a wellgreased pudding-basin; cover with greased paper. Steam for 2 hours. Serve with sweet sauce. Raisin Pudding \ lb. valencias. i pint milk. 2 oz. sugar. 2 eggs. Pieces of stale bread. Vanilla essence. Method. — Stone the valencias, cut in half. Put milk and sugar in a pan, boil. Well grease a pudding-basin, decorate with the valencias ; fill with the bread, broken into small pieces, with layers of valencias between. Beat up eggs. Add to milk with vanilla, and pour over the bread. Cover with greased paper, and steam for i hour. Serve with jam sauce. \ lb. butter. 4 oz. cake-crumbs. \ lb. glace cherries. Grated rind of i lemon. Cherry Pudding J lb. sugar. 2 oz. flour. 3 yolks and whites separated. Method, — Decorate a well-buttered plain or fancy mould with I oz. of the cherries cut in small pieces. Cream the butter and sugar, add yolks of eggs, beat well, then add lemon-rind, cake-crumbs, flour, and remainder of cherries cut up ; lastly, stir in the whites of eggs, stiffly whipped. Pour mixture into the mould; cover with a double fold of well-buttered paper. Steam for 2 hours. Turn out carefully. Serve with wine sauce. \ tea-spoonful salt. Method, — Mix flour, crumbs, sugar, salt, and baking-powder in a bowl ; chop figs and suet, add to flour and crumbs. Beat up egg, add with a little milk, and mix to a soft dough with a wooden spoon. Put into a well-greased pudding-mould, cover with a greased paper. Steam for 2 hours. Serve with sweet sauce. Fig Pudding 3 oz. bread-crumbs. 6 oz. figs. I egg (large). A little milk. 3 oz. flour. 3 oz. sugar. 3 oz. finely chopped suet. I tea-spoonful baking-powder. Lemon Pudding 3 oz. flour. 3 oz. sugar. A little milk. \ tea-spoonful salt. I large egg or 2 small ones. 3 oz. finely chopped beef suet. Grated rind of i large lemon. I tea-spoonful baking-powder. 3 oz. bread-crumbs. Method, — Mix flour, bread-crumbs, sugar, suet, salt, and baking-powder in a bowl ; add grated rind and strained juice of lemon. Beat eggs, add with a little milk, and mix to a soft dough. Pour into a well-greased pudding-mould or basin. Cover with greased paper and steam 2 hours. Serve with sweet sauce. Superior Treacle Pudding 3 oz. flour. 3 oz. sugar, oz. currants. 2 small eggs. A little milk. Grated rind of i lemon. 3 oz. bread-crumbs. 3 oz. chopped suet. \ tea-spoonful ground ginger. J tea-spoonful salt. I tea-spoonful baking-powder. I table-spoonful treacle. I table-spoonful syrup. Method. — Mix all dry ingredients well together, add lemonjuice, treacle, eggs, and milk, mix to a soft dough. Pour into a well-greased mould. Cover with greased paper and steam 2 hours.