The official handbook for the National Training School for Cookery

5. We put the soaked tapioca into a large saucepan, add the syrup, the lemon peel, and four cloves. 6. We put the saucepan on the fire and stir it well until it boils. N.B. — We should be careful not to let any stick to the bottom. 7. We let it boil for ten minutes, until the tapioca has become clear. 8. After that time we put the apples into the saucepan, Lessons on Puddings. — Tapioca and Apples. 331 arranging them at the bottom, so that they are covered with the tapioca. 9. We move the saucepan to the side of the fire and let the apples stew gently for from fifteen to thirty minutes r according to their size. 10. We must not let them boil, or they will break. 11. We now squeeze the juice of the half lemon over the apples, and stir carefully. 12. When they are stewed quite tender, we take them out of the saucepan and put them on a dish. 13. We take the lemon peel and the cloves out of the tapioca sauce, and colour the sauce (if liked) by adding half a teaspoonful of cochineal. 14. We now pour the tapioca sauce over the apples. It is then ready for serving. 33- National Training School for Cookery. Lesson No. 24. BOILED LEMON PUDDING. Average cost of a "Boiled Lemon Pudding" (in about 07ie pint basing d. J lb. of bread crumbs 2 J lb. of suet 2 V 2 oz. of flour oj 1 lb. of moist sugar 1 2 lemons 3 2 eggs 2 2 tablespoonsful of milk oj 7V;#£ required, about two hours* Now we will show you how to make a Lemon Pudding. 1. We put a large saucepan full of water on the fire to boil. 2. We put a quarter of a pound of suet on a board, cut away all the skin, and chop it up finely. 3. We put two ounces of flour vt\ a basin, and add to it the chopped suety and rub the suet well into the flour with our fingers. N.B. — We must be careful not to leave any lumps. 4. We place a wire sieve over a plate ; we take half a pound of the crumb of bread, and rub it through the sieve, we add these bread crttmbs to the flour and suet ; we also add a quarter of a poitnd of moist sugar. 5. We take tzvo lemons, wipe them clean with a cloth, and grate the rinds of them into the basin ; we then cut the lemons in half, and squeeze in the juice of both the lemons; we must be careful not to let the pips fall into the basin : we mix all these ingredients well together. 6. We break two eggs into a basin ; and add to them two tablespoonsful of milk and beat them together. Lessons on Puddings. — Boiled Lemon Pudding. 333 7. We now pour the eggs and milk on to the other ingredients, and mix them well together. 8. We take a small pint basin, and butter it well inside, we pour the mixture into the basin ; we take a clean cloth, wring it out in hot, and then in cold water, sprinkle a little flour over it, and tie it over the top of the basin, with a piece of string. 9. When the water in the saucepan is .quite boiling, we put in the pudding, and let it boil, for one hour and a half. 10. For serving we take the pudding out of the saucepan, take off the cloth, and turn the pudding carefully out on to* a hot dish. 334 National Training School for Cookery. Average cost of " Se7nolina Pudding? J pint milk i tablespoonful semolina * egg i dessertspoonful moist sugar Butter and nutmeg