The official handbook for the National Training School for Cookery

5 oz. of bread crumb.5; i£ 7 oz. of flour o| J lb. of suet 2 5 lb. of raisins ik \ lb. of currants 2 oz. of moist sugar ok, 1 teaspoonful of baking powder o\ 2 eggs 2 1 gill ( J pint) of milk ok 10 • Time required, two and a half hours. Now we will show you how to make a Plum Pudding. 1. We put a large saucepan of warm water on the fire to boil. 2. We stand a grater on a piece of paper, and grate some bread crumbs ; there should be five ounces. 3. We take a quarter of a pound of suet and put it on a board. 4. We take a knife, cut away all the skin, and chop up the suet as finely as possible. 5. We should sprinkle flour over the suet to prevent it sticking to the board or knife. 6. We take a quarter of a pound of currants, wash them well in cold water, and rub them dry in a cloth. 7. We take up the currants in handsful and drop them, a few at a time, on to a plate, so as to find out if there are any stones mixed with the currants. 8. We take a quarter of a pound of large raisins and stone them. Lessons on Making Puddings. — Phim Pudding. 329 9. We put seven ounces of flour into a basin, and add to it the chopped suet, quarter of a saltspoonful of salt, and a teaspoonfid of baking powder. 10. We rub the suet well into the flour with our hands. N.B. — We should be careful not to leave any lumps. 11. We now add the bread crumbs, the currants and raisins, two ounces of moist sugar, and mix all well with a wooden spoon. N.B. — If preferred, treacle may be used instead of sugar. 12. We break two eggs into a basin, add to them one gill (a quarter of a pint) of milk and beat them up. 13. We now stir the milk and eggs into the pudding and mix all well together. 14. We take a cloth, wring it out of hot water, flour it, and lay it over a quart basin. N.B. — We should be careful that the cloth is strong and that there are no holes in it. 15. We turn the mixture from the basin into the centre of the floured cloth. 16. We hold up the four corners of the cloth and tie up the pudding tightly with a piece of string. 17. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil for two hours. N.B. — The lid should be on the saucepan. 18. For serving, we take the pudding out of the cloth and turn it on to a hot dish. 33° National Training School for Cookery. Lesson No. 23. TAPIOCA AND APPLES. Average cost of "Stewed Tapioca and Apples? d. 2 tablespoonsful of Tapioca o-J 6 apples 4 4 cloves and the peel and juice of half a lemon i 3 tablespoonsful of sugar oj Time required {after the tapioca has soaked twelve hours), about threequarters of an hour. Now we will show you how to make a stew of Tapioca and Apples. 1. We put two tablespoonsful of tapioca into a basin with one pint of water, and let it soak for twelve hours. N.B.— This should be done over-night. 2. We take six apples, peel, quarter, and core them. 3. We put three tablespoonsful of sugar into a saucepan with half a pint of cold water, put it over the fire and stir, until it has reduced and become a thick syrup. 4. We take half a lemon, wipe it clean with a cloth, and peel it very thinly with a sharp knife. N.B. — We must be careful not to cut any of the white, as it is very bitter.