N.B. — We must be careful that it does not get lumpy. 4. We now add to it four lumps of sugar, put the sauce- pan on the fire and stir smoothly until it boils ; it will take about ten minutes. 5. We then move the saucepan to the side of the fire. 6. We break one egg into the saucepan, and beat it up until it is all well mixed. N.B. — If liked, the pudding can be flavoured with essence of vanilla, about five drops should be added. 7. We take a cup (just large enough to hold the pudding), and grease it inside with a piece of butter. 8. We pour the mixture out of the saucepan into the cup. Lessons on Making Puddings. — Cornflour. 319 9. When the water in the saucepan is quite boiling, we stand in the cup (but we must be careful that the water only comes halfway up the cup, or it will boil over and get into the cup), and let it steam for twenty-five minutes, 10. For serving, we take out the cup, and the pudding may be turned out or not, according to taste. 4 320 National Training School for Cookery. PUDDINGS. Lesson No. 16. BATTER PUDDING. Average cost of a " Baiter Pudding " (in a cup). INGREDIENTS. d. i egg i i dessertspoonful of flour J i teacupful of milk I x Salt ) 2 ~ Time required, about thirty-five minutes to make and thirty minutes to stand. Now we will show you how to make Batter Pudding (in a cup for infants or invalids). 1. We put a saucepan half full of warm water on the fire to boil. 2. We put a dessertspoonful of flour ✪ Batter Pudding into a ibasin with a few grains of salt. 3. We break one egg into the basin and mix it well into the flour. 4. We now add by degrees a teacupful of milk, stirring vigorously with a wooden spoon. 5. We let the batter stand for half an hour. 6. After that time we take a cup (just large enough to hold the batter) and grease it well inside with a piece of butter. 7. We stir the battery and then pour it into the cup. 8. We take a small cloth, wring it out in boiling water, flour it well, and tie it over the top of the cup, with a piece of string. N.B. — We tie the four corners of the cloth together over the top of the cup. 9. When the water in the saucepan is quite boiling, we put in the cup, and let it boil for three quai'ters of an hour. 10. For serving, we take the cloth off the cup, and the pudding may be turned out or not, according to taste. Now it is finished. Lessons on Making Pztddings. — Cornflour. 321 PUDDINGS. Lesson No. 17. CORNFLOUR PUDDING. Average cost of a " Cornflour Pudding" (about one quart;. INGREDIENTS. d. 4 tablespoonsful of cornflour i 1 quart of milk 5 3 tablespoonsful of pounded sugar 1 2 eggs 2 1 inch of the stick of cinnamon or a bay leaf I x Grated nutmeg ) 0i Time required, about half an hour. Now we will show you how to make a Cornflour Puddifig. 1. We put four tablespoons/id of cornflour into a basin, and mix it quite smooth with a tablespoonful of cold milk. 2. We put the remainder of the quart of milk into a saucepan with three tablespoonsful of pounded sugar and 07ie inch of the stick of cinnamon or a bay -leaf. 3. We put the saucepan on the fire to boil. 4. When the milk boils we pour it on to the mixture^ stirring it smoothly all the time. 5. We break two eggs into the cornflour, and beat it up lightly.

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N.B. — We must be careful that it does not get lumpy. 4. We now add to it four lumps of sugar, put the sauce- pan on the fire and stir smoothly until it boils ; it will take about ten minutes. 5. We then move the saucepan to the side of the fire. 6. We break one egg into the saucepan, and beat it up until it is all well mixed. N.B. — If liked, the pudding can be flavoured with essence of vanilla, about five drops should be added. 7. We take a cup (just large enough to hold the pudding), and grease it inside with a piece of butter. 8. We pour the mixture out of the saucepan into the cup. Lessons on Making Puddings. — Cornflour. 319 9. When the water in the saucepan is quite boiling, we stand in the cup (but we must be careful that the water only comes halfway up the cup, or it will boil over and get into the cup), and let it steam for twenty-five minutes, 10. For serving, we take out the cup, and the pudding may be turned out or not, according to taste. 4 320 National Training School for Cookery. PUDDINGS. Lesson No. 16. BATTER PUDDING. Average cost of a " Baiter Pudding " (in a cup). INGREDIENTS. d. i egg i i dessertspoonful of flour J i teacupful of milk I x Salt ) 2 ~ Time required, about thirty-five minutes to make and thirty minutes to stand. Now we will show you how to make Batter Pudding (in a cup for infants or invalids). 1. We put a saucepan half full of warm water on the fire to boil. 2. We put a dessertspoonful of flour into a ibasin with a few grains of salt. 3. We break one egg into the basin and mix it well into the flour. 4. We now add by degrees a teacupful of milk, stirring vigorously with a wooden spoon. 5. We let the batter stand for half an hour. 6. After that time we take a cup (just large enough to hold the batter) and grease it well inside with a piece of butter. 7. We stir the battery and then pour it into the cup. 8. We take a small cloth, wring it out in boiling water, flour it well, and tie it over the top of the cup, with a piece of string. N.B. — We tie the four corners of the cloth together over the top of the cup. 9. When the water in the saucepan is quite boiling, we put in the cup, and let it boil for three quai'ters of an hour. 10. For serving, we take the cloth off the cup, and the pudding may be turned out or not, according to taste. Now it is finished. Lessons on Making Pztddings. — Cornflour. 321 PUDDINGS. Lesson No. 17. CORNFLOUR PUDDING. Average cost of a " Cornflour Pudding" (about one quart;. INGREDIENTS. d. 4 tablespoonsful of cornflour i 1 quart of milk 5 3 tablespoonsful of pounded sugar 1 2 eggs 2 1 inch of the stick of cinnamon or a bay leaf I x Grated nutmeg ) 0i Time required, about half an hour. Now we will show you how to make a Cornflour Puddifig. 1. We put four tablespoons/id of cornflour into a basin, and mix it quite smooth with a tablespoonful of cold milk. 2. We put the remainder of the quart of milk into a saucepan with three tablespoonsful of pounded sugar and 07ie inch of the stick of cinnamon or a bay -leaf. 3. We put the saucepan on the fire to boil. 4. When the milk boils we pour it on to the mixture^ stirring it smoothly all the time. 5. We break two eggs into the cornflour, and beat it up lightly.

The official handbook for the National Training School for Cookery