Mrs. Maclurcan's cookery book

Mode. — Chop the suet very fine, rub well into the flour, add the sugar and a teaspoonful of salt, beat up the egg and add to the other ingredients, then pour on the milk or water (whichever you are using) ; have it moist enough to drop from a spoon, if too dry it will be heavy, dip the cloth in boiling water and sprinkle a little flour over it, put the pudding in this and tie securely ; drop into boiling water and boil from two to two and a half hours. Serve with jam, treacle or custard sauce. 539— CUSTARD TARTS. Puff paste Sugar 5 eggs Essence of lemon 1 pt. milk Sultanas. Mode. — Line some patty pans with a good puff paste, put about half a dozen sultanas in, then fill up with the custard, grate a little nutmeg over each and bake for about twenty minutes. To make the custard, beat up the eggs with the sugar, and add the milk and essence of lemon. 540— CAPE GOOSEBERRY FOOL. 1 qt. cape gooseberries 1 pt. boiled custard 1 cupful sugar. Mode. — Put the gooseberries into a saucepan with the sugar, but no water, allow them to boil for half an hour ; Pastry, Pies and Puddings. (be careful they do not boil too fast or the berries will burst). Allow to get cold and place in a glass dish, pour over them the boiled custard. Skinner's cape gooseberries in tins are quite as good as fresh ones. 541 —BISCUIT PUDDING. J lb. sweet biscuits Essence of vanilla 1 pt. milk 3 eggs Sugar. Mode, — Pound up the biscuits in a mortar ; into them stir the milk gradually so that they do not get lumpy, add two tablespoonfuls of sugar and a few drops of essence of vanilla ; beat up the eggs, mix altogether, pour into a buttered pie-dish and bake for twenty minutes. 542— APPLE BATTER PUDDING, 1 lb. apples ^ cupful flour 3 eggs 1 pt. milk cupful sugar. Mode. — Peel and core the apples, cut in very thin slices, place them in a pie-dish. Beat up the eggs well, then dredge in the flour and sugar, when they are quite smooth add the milk, pour over the apples and bake in a smart oven Serve very hot. 543— APPLE CHARLOTTE. Stale bread ^ glass sherry 1 doz. apples Butter 1 lemon Sugar. Mode. — Peel and core the apples, cut in thin slices, put into a saucepan with half a cupful of sugar and the lemon, allow to cook until it is a pulp, line a buttered basin with slices of bread and butter, put a round piece at the bottom, and pieces shaped in the basin round the sides, allowing each piece to overlap so that the apple juice does not escape, brush over with the white of an egg ; fill it up Pastry, Pies and Puddings. with, the apple pulp and the sherry, put a piece of bread and butter on the top, the shape of the basin and press it down, place a plate on top of the basin and bake in a brisk oven. 544—SURPRISE PUDDING, 1 pt. sponge cake 1 pt. ice cream 1 gill best brandy : ^ Mode. — A stale sponge cake is the best for this ; scoop out all the centre and fill with ice cream, turn over into an entree dish, then pour the brandy over it, and just before putting on the table light the brandy and allow to blaze. 545— COCOA PUDDING. 3 tablespoonfals Van 1 pt. milk Houten's cocoa 3 ozs. gelatine J cupful sugar. " i