Household cookery

Method. — Line a greased pudding-basin with suet pastry, reserving one-third for the cover. Cut meat into thin slices, cut fat in small pieces. Mix flour, salt, and pepper on a plate ; dip meat in this seasoning, put a piece of fat on the end of the meat, and roll up. Put into the basin and half fill with water. Wet the edges, place a cover of pastry on top. Cover with a greased paper. Steam 2 hours. Bakewell Pudding 2 oz. butter. 2 oz. sugar. 2 oz. ground almonds. 2 oz. bread-crumbs. Grated rind of \ lemon. 2 small eggs. Rough puff pastry (p. 49). Raspberry or apricot jam. Method, — Beat butter and sugar to a cream ; add eggs, beat well. Add lemon-rind, crumbs, and almonds ; mix well. Line a flat dish with the pastry, spread a layer of jam over the pastry, pour in the mixture. Bake in a quick oven from 20 to 30 minutes. Dust well with castor sugar. Serve hot or cold. Queen of Puddings I oz. sugar. 2 eggs, yolks and whites sepa- I pint milk. rated. A little jam. \ pint bread-crumbs. I oz. butter. A few drops vanilla. Method, — Put milk and butter in a pan, boil, then pour over bread-crumbs and sugar ; add yolks (beaten), also vanilla. Pour into a buttered pie-dish. Bake in a moderate oven till firm, then spread the jam over. Whip whites to a stiff froth, add a little sugar. Pile on top of the pudding. Put in the oven to harden and slightly brown. Metropole Pudding 1 oz. butter. \ oz. flour. 2 small eggs. 2 oz. savoy biscuits or stale I oz. sugar. sponge caike. \ pint milk. Vanilla flavouring. Some jam. Rough puff pastry (p. 49). Method, — Line a pie-dish with the pastry, spread over it a layer of jam ; over this put a layer of savoy biscuits or slices of stale sponge cake. Melt butter in a pan ; mix in flour, add milk slowly. Stir till it boils. Cool ; then add sugar and flavouring and yolks of eggs, well beaten. Pour this custard into the pie-dish, and bake in a moderate oven from 30 to 40 minutes. Cover with whites, stifliy whipped, and put in the oven to harden, and slightly brown. Manchester Pudding \ lb. butter. \ lb. sugar. 6 oz. flour. 2 preserved peaches or apricots. 3 eggs. Grated rind of i lemon. I tea-spoonful baking-powder. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time. Sieve flour and bakingpowder; add carefully to butter and sugar, with lemon-rind and fruit cut into small pieces. Pour into a well-buttered mould, or into small dariole moulds. Steam in a pan of boiling water, or bake in a moderate oven about 45 minutes. (If small tins are used, less time will be required for baking.) When cooked, turn out, and pour over a coloured syrup. Note. — If this pudding is steamed, it must be covered with a double fold of greased paper. Castle Puddings 4 oz. butter. 6 oz. flour. 2 large eggs. 4 oz. sugar. \ tea-spoonful baking-powder. Grated rind of \ lemon. Method, — Beat butter and sugar to a cream ; beat up eggs, add slowly, beating all the time with a wooden spoon. Sieve flour and baking-powder; stir carefully to butter and sugar. Half fill some well-greased dariole moulds wdth the mixture. Bake in a moderate oven from 15 to 20 minutes. Turn out on a dish, and serve with raspberry sauce. Lemon Pudding (Baked) Pastyy. 6 oz. flour. i tea-spoonful salt.