Mrs. Maclurcan's cookery book

605— CHANDOS PUDDING. 1 cupful of raisins 1 cupful of currants 1^ cupfuls of breadcrumbs f cupful of hot milk Lemon peel 1 teaspoonful of spice 1^ cupfuls of flour J cupful of milk 1 teaspoonful of carbonate of soda 1 tablespoonful of dripping 1 cupful sugar. Mode. — Stone the raisins and mix with the other ingredients, then pour in the cold milk and stir well, and last, the hot miik. Mix these well and put into a buttered mould, tie up securely and boil or steam for three hours. 606— DEVONSHIRE DUMPLINGS. 6 large baking apples 1 tablespoonful of ground Sugar ginger Puff paste. Mode. — Scoop out the cores of the apples and peel; fill the centres with sugar (into which the ginger has been mixed). Cover with a light puff paste and bake in a hot oven. 607— GERMAN TOAST. 6 slices bread Ground cinnamon 2 eggs Sugar 3 tablespoonfuls of flour Boiling dripping. Pastry, Pies and Puddings.. Mode. — Make a nice light batter, cut the bread into slices, not too thick, and fry in boiling dripping until a nice light brown, then cover with the ground cinnamon and sugar and serve hot. This is very nice for children's breakfasts. 608— COMPOTE OF PINEAPPLE. 1 pineapple 6 cloves 1 cupful of sugar 4 tablespoonfuls of water Mode. — Peel and slice the pineapple into slices of about half an inch thick. Put the sugar and water into a saucepan and when boiling put in the slices of pineapple and cloves. Allow it to simmer gently for half an hour. Stand aside until cold, serve with boiled rice. 609— MOTZO PUDDING (Jewish). 2 eggs 2 tablespoonfuls meal J lb. chopped suet 2 motzos (soaked) 2 ozs. brown sugar ^ lb. dried fruit J teaspoonful cinnamon or other spices. Mode. — Squeeze the motzos very dry and prepare the fruit carefully, chop the suet, add with all the other dry ingredients and stir well together. Beat the eggs well, pour them in and mix thoroughly, put in a buttered piedish or basin and bake about half an hour, or steam or boil for three or four hours. A little rum is a great improvement. 610— MOTZO PANCAKES (Jewish). 1 teaspoonful motzo meal 1 pt. milk 2 eggs 3 ozs. brown sugar Rind of lemon (chopped finely) 1 tablespoonful of rum. Mode. — Put the meal into a basin with the sugar, beat the eggs well and mix altogether into a batter, add the milk, lemon peel and rum. Put a small piece of Pastry y Pies and Puddings. butter into a small frying-pan and pour in about half of the mixture (when the butter is bubbling), fry on one side, turn it over and cook a nice brown on the other. Serve with slices of lemon. 611— INDIAN PUDDING. 4 eggs 4 ozs. butter 1 small sponge cake 2 ozs. sugar 2 tablespoonfuls desiccated A few drops essence vanilla cocoanut Puff paste. Mode. — Beat the eggs with the butter and sponge cake crumbled, boil the cocoanut and sugar with the milk for ten minutes, let it get cool, then add to the eggs, beat well, and pour into a dish lined with puff paste ; bake for three-quarters of an hour in a moderate oven. 612— PEUNE PUDDING. 2 lbs. of puff paste 1 lb. prunes 4 ozs. lemon peel Dessertspoonful spice Large cup of sugar 2 ozs. almonds 1 pt. water.