Most for your money cookbook

4 TABLESPOONS MOLASSES iy2 CUPS FLOUR I TEASPOON CINNAMON 1 TEASPOON SODA 1}4 CUPS HOT WATER yi CUP RAISINS, FLOURED 2 TABLESPOONS SHORTENING, MELTED RUM SAUCE Stir sugar and molasses into beaten egg, sift in flour, salt and cinnamon. Dissolve soda in a little hot water and beat in. Add shortening and raisins. Grease pudding mold and fill within an inch of top, cover closely and steam i>^ hours. Serve with rum or lemon sauce. POOR MAN'S PUDDING (2) Cut a roll into thin slices, leaving the crust on; pour over them i pint of milk mixed with two beaten eggs and a small quantity of sugar and grated nutmeg. Let the slices soak in this custard for an hour, pour it off, and let them drain for an hour; then fry them brown, and serve hot with wine sauce. POOR MAN'S PUDDING (3) Take some stale bread; pour over it some hot water, till it is well soaked; then press out the water and wash the bread; add some powdered ginger, nutmeg grated, and a little salt; some rose water or sack, some sugar, and some currants; mix them well together, and lay it in a pan well buttered on the sides; and when it is well flatted with a spoon, lay some pieces of butter on top; bake it in a gentle oven, and serve it hot. You may turn it out of the pan when it is cold, and it will eat like a fine cheesecake. (For A Poor Boy Sandwich, see chapter on Sandwiches.) AN UMBLE PIE Take the humbles of a buck, boil them, chop them as small as meat for minced pies and put to them as much beef suet, eight apples, half a pound of sugar, a pound and a half of currants, a little salt, some mace, cloves, nutmeg, and a little pepper; then mix them together into a paste; add half a pint of sack, the juice of one lemon and orange, close the pie, and when it is baked, serve it up. POOR MAN'S SAUCE (i) Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt; shred fine half a dozen young green onions, add these to the parsley, and put them in a sauceboat, with three tablespoon fuls of oil, and five of vinegar; add some ground black pepper and salt; stir together and send it up. Pickled French beans or gherkins, cut fine, may be added, or a little horseradish. This recipe, from Dr. Kitchiner*s Cook*s Oracle^ more than a century old, has the added observation: "This sauce is in much esteem in France, where people of taste, weary of rich dishes, to obtain the charm of variety, occasionally order the plain fare of the peasant." In Dr. Kitchiner's day the rich were supposed to have different tasters from the poor and that swanky line of his — "and send it up'* refers to the wife or slavy who cooked in a basement scullery and "sent it up" to master or husband by some under-slavy, usually a child, to the dining room on the main floor. And even today England clings to the scullery and slavy, which sharply divides both the sexes and the "clawses." Indeed, an English woman of any "rank" is supposed to shine her husband's shoes. POOR MAN'S SAUCE (2) 2 TEASPOONS CHOPPED SHALLOTS 3 TABLESPOONS VINEGAR I TEASPOON MINCED PARSLEY 2 TABLESPOONS BROTH I TEASPOON MINCED TARRAGON PEPPER Put everything in a saucepan and boil a few minutes. POOR MAN'S SAUCE (3) I CUP BROTH I TABLESPOON CHOPPED ONIONS 1 SLICE LEMON