The official handbook for the National Training School for Cookery

2. We put two ounces of flour into a basin. 3. We put four ounces of suet on a board, cut away the skin, and chop it up finely ; we add the chopped suet to the flour^ and rub them together with our fingers. N.B. — We must be careful not to leave any lumps. 4. We place a wire sieve over a board, take six ounces of the crumb of bread, and rub it through the sieve. 5. We take about three quarters of a pound of apples, peel them with a sharp knife, cut out the core, and chop up the apples ; there should be half a pound of chopped apples. 6. We now add the bread crumbs and two ounces of castor sugar to the flour and suet and mix them together, we alos add the chopped apples ; we take a lemon, wipe it clean, and 348 National Training School for Cookery. grate the rind of it into the basin, we also grate in about a quarter of a teaspoonful of nutmeg.. 7. We take three eggs, break them one by one, into another basin, and then add them to the other ingredients, and mix them all well together. 8. We take about a pint mould, or basin, butter it well inside, with half an ounce of butter y and then pour in the mixture. 9. We take a clean cloth, wring it out in hot, and then cold water, sprinkle a little flour over it, and place it over the top of the mould, and tie it on with string. 10. When the water in the saucepan is quite boiling, we put in the pudding, and let it boil for two hours and a half to three hours. 11. For serving, we take out the pudding, take off the cloth, and carefully turn the pudding out of the mould, on to a hot dish. Lessens on Puddings. — Baked Plum Pudding. 349 Lesson No. 35. BAKED PLUM PUDDING. Average cost for making a " Baked Plum Pudding" (2 lbs). d. J lb. of suet 2J £ lb. of flour 2 J lb. of large raisins ij 1 lb. of currants i| 2 oz. of candied peel i 2 oz. of moist sugar oh 1 teaspoonful of baking powder ) qL J of a teaspoonful of mixed spice ) 2 i egg i J pint of milk i Time required about one hour and a half. Now we will show you how to make a Baked Plum Pudding. 1. We put a quarter of a pound of suet on a board, cut away all the skin, and chop it up as finely as possible with a sharp knife. N.B. — We should sprinkle a little four over the suet to prevent it sticking ta the knife. 2. We put tlwee-quarters of a pound of flour into a basin, and mix into it a teaspoonful of baking powder. 3. We now add the chopped suet, and rub it well into the flour with our hands. 4. We take a quarter of a pound of large raisins and stone them. 5. We take a quarter of a pound of currants, wash them, and dry them in a cloth, and pick them over to see there are no stones mixed with them. 6. We take two ounces of mixed candied peel, and cut it up in small pieces on a board. 350 National Training School for Cookery. 7. We now add all these ingredients to the flour in the basin. 8. We also add two ounces of moist sugar, and sprinkle over a quarter of a teaspoonful of mixed spice. 9. We break I egg into a cup, and beat it up lightly with a gill of milk (a gill is a quarter of a pint). 10. We pour the egg and milk into the i7igredients in the basin, and mix them all well together into a stiff paste.