The official handbook for the National Training School for Cookery

2. We put one quart of milk into a saucepan, and put it on the fire to boil. 3. We put into the milk a piece of butter the size of a nut, to prevent it from burning. 4. We take the bread out of the basin and squeeze out all the water. 5. We empty the water out of the basin, and put back the bread. 6. When the milk boils we pour it over the bread, and let the bread soak until it is soft. 7. We break two eggs into a small basin, add to them two tablespoonsful of moist sugar, and beat them lightly together. 8. We take four ounces of large raisins and stone them, or, if currants are preferred, we should wash them, dry them in a cloth, and pick them over to see there are no stones with them. Lessons on Making Puddings. — Bread Pudding. 325 9. We take two ounces of suet, put it on a board, cut away the skin, and chop it up finely. 10. We now beat the bread up with a fork as smooth as possible. 11. We put in the raisins or currants, the chopped sitet, the eggs, and sugar, and mix them all well together. IS. We take a pint and a half pie dish and grease it well inside, and pour in the mixture. 13. We put it in the oven (the thermometer at the oven door should rise to 2200) to bake, for half an hour ; it will then be ready for serving. 326 National Training School for Cookery, Lesson No. 21. TREACLE PUDDING. Average cost of " Treacle Pudding" {one quart).. d. 1 lb. of flour 2 J J lb. of suet 2 1 teaspoonful of baking powder } Salt oi 1 teaspoonful of ground ginger ) About a J lb. of treacle i About 5 of a pint of milk o| 1 egg 1 Time required, tivo hours and a half. Now we will show you how to make a Treacle Pudding. 1. We put a large saucepan of warm water on the fire to boil. 2. We take a quarter of a pound of suet, put it on a board, cut away the skin, and chop up the suet as finely as possible. 3. We put one pound of flour into a basin with a little salt, and one teaspoonfid of baking powder. 4. We add the chopped suet and one teaspoonfid of ground ginger, and mix all well together with a spoon. 5. We put a quarter of a pound of t7'eacle into a basin with a quarter of a piiit of milk and one egg, and mix them together. N.B. — If liked, rather more treacle can be added. 6. We stir this into the mixture in the basin, and add more milk if required to make the pudding moist. N.B. — When the pudding is mixed it should be rather stiff. 7. We take a quart basin, grease it well inside, and pour the mixture into it. N.B. — We should be careful that the basin is full, for if not quite full the water will ge- into it and spoil the pudding. Lessons on Making Puddings. — Treacle. 327 8. We sprinkle some flour over the top of the pudding, put a cloth over it, and tie it tightly down with a piece of string, just below the rim of the basin, and tie the corners of the cloth together. 9. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil for two hours. 10. For serving, we take the pudding out of the saucepan, take off the cloth, place a hot dish over the puddingy and turn it carefully out of the basin. 328 National Training School for Cookery. Lesson No. 22. PLUM PUDDING. Average cost of " Plum Pudding" {about a pound), d.