The official handbook for the National Training School for Cookery

Time required, about twenty-five minutes. Now we will show you how to make a Semolina Pudding. 1. We put half a pint of milk and one tablespoonful of semolina into a saucepan. 2. We put the saucepan on the fire and stir occasionally until it boils and swells, then we set it by the side of the fire. 3. We break one egg into a basin and add to it a dessertspoonful of moist sugar and beat them lightly together with a fork. 4. We take a three-quarters of a pint pie-dish and grease It inside with a piece of butter. 5. When the semolina is sufficiently cool, we stir in lightly the sweetened egg. 6. We pour this mixture into the pie-dish. 7. We take a grater and a nutmeg and grate a quarter of a teaspoonful over the mixture. 8. We put the dish into the oven (the thermometer at the oven door should rise to 2200) to bake for a quarter of an hour, and it is ready for serving. N.B. Puddings can be made in the same way with sago, tapioca, or rice. Lessons on Puddings. — Baked Batter. 335 Lesson No. 26. BAKED BATTER PUDDING WITH FRUIT. Average cost of " Batter and Fruit Pudding" (one pint and a half). d. \ lb. of flour of Salt ! _i \ pint milk / 4 2 eggs 2 \ lb. fruit of \ oz. butter o| Sugar o\ Time required, about forty minutes. Now we will show you how to make a Batter Pudding with fruit in it. 1. We take a quarter of a pound of flour and put it in a basin. 2. We add a quarter of a teaspoonfid of salt. 3. We stir in gradually half a pint of milk. 4. When it has become sufficiently liquid, we should beat it with a spoon instead of stirring it, as that will make it lighter. 5. We break an egg into a cup, and then add it to the batter, beating it up lightly all the time, until it is thoroughly mixed. 6. We then break a second egg into the cup and add it to the batter, mixing it thoroughly as before. N.B. — Eggs should always be broken separately into a cup to see if they are good before cooking. The more the batter is beaten the lighter it becomes. 7. We take a pint and a half pie-dish and grease it well inside with butter. 8. We pour the batter into the pie-dish. 336 National Training School for Cookery. 9. We take a quarter of a pound of damsons (or any other fruit), and wipe them with a cloth to be sure that they are quite clean. 10. We sprinkle the fruit into the batter, and put two or three bits of butter on the top to prevent its being dry. N.B. — If preferred the fruit can be omitted. 11. We put the pie-dish into the oven (the thermometer at the oven door should rise to 2200) to bake for half an hour. 12. After that time we take the pie-dish out of the oven and sprinkle some sugar over the top, and it is ready for serving. N.B. — Sugar should, of course, be eaten with the batter pudding. N.B. — If sugar were added to the batter before it was baked it would make it heavy. Lessons on Making Puddings. — Cold Cabinet. 337 Lesson No. 27. COLD CABINET PUDDING. Average cost of a " Cold Cabinet Pudding" (one pint mould). s. d. 6 sponge finger biscuits o 3 2 oz. ratafias o 2 2 pint of milk o 1^ \ oz. of best gelatine o i| The yolks of 4 eggs o 4 2 oz. of dried cherries I , Two or three pieces of angeLca j J* J a gill of cream o 3