The official handbook for the National Training School for Cookery

N.B. — We should keep a kettle of boiling water and fill up the saucepan as the water in it boils away. 9. For serving, we take the pudding out of the saucepan, take off the cloth, and turn it on to a hot dish. N.B. — This pudding can be eaten with meat, or it can be eaten with sugar, jam, or treacle. Y 2 34 o National Training School for Cookery. Lesson No. 29. YORKSHIRE PUDDING. Average cost of a " Yorkshire Pudding " (about one pint). d. 8 oz. of flour i\ 1 pint of milk 2^ Salt \ 2 2 eggs j JL Time required, one hour. Now we will show you how to make a Yorkshire Pudding. 1. We put eight ounces of flour into a basin, and mix into it half a salt-spoonful of salt. 2. We break two eggs into the flour and stir it well. 3. We now add by degrees a pint of milk, beating all the time with a wooden spoon to make the batter as smooth and as light as possible. 4. We take a pudding tin (about a pint), place it under the meat that is roasting in front of the fire, to catch some dripping to grease the tin. 5. We then pour the batter into the tin and let it cook under the meat for half an hour, or put it in the oven to hake for twenty minutes. 6. We must watch it, and turn the tin, so that the pudding does not get burnt. N.B. — A commoner and more substantial Yorkshire pudding can be made in the same way as above, only with 6 oz. of flour, 1 egg, 1 pint of milk, and 1 tablespoonfiil of chopped suet sprinkled over the batter when it is poured into the tin. 7. When the pudding is sufficiently cooked, we turn it carefully out of the tin on to a hot dish, and it is then readv for serving with the roast meat. Lessons on Making Puddings. — Fig Pudding. 34.1 Lesson No. 30. FIG PUDDING. Average cost of u Fig Pudding" {about I pound). s. d. \ lb of dried figs , o 6 | lb of moist sugar o r 6 oz. of suet o 3 \ \ lb. of bread crumbs | x Jib. of flour i 3 2 eggs o 2 2 tablespoonsful of milk ( s Salt j 5 77*»£ required, about three hours and a half. Now we will show you how to make a Fig Pudding. 1. We put a large saucepan of warm water on the fire to boil. 2. We put six ounces of suet on a board, cut away all the skin, and chop up the suet as finely as possible. 3. We take half a pound of dried fgs, and chop them up finely with a sharp knife. 4. We place a wire sieve on the board, take some crumb of bread and rub it through, there should be a quarter of a pound of bread crumbs. 5. We put a quarter of a pound of flour into a basin, and add to it the chopped suet, and half a saltspoonful of salt. 6. We rub the suet well into the flour with our hands. N.B. — We should be careful not to leave any lumps. 7. We now add the bread crumbs, the flgsy sl quarter of a pound of moist sugar, and about a qitarter of a nutmeg grated, and mix them all well together. 8. We break two eggs into a basin, and add two table- 342 National Training School for Cookery. spoonsful of milky we stir this into the ingredients in the basin, and mix all well together. 9. We take a pudding cloth, lay it in a basin, and sprinkle about a teaspoonful of flour over it. 10. We turn the mixture into the centre of the floured cloth, and tie it up in the cloth, with a piece of string.