Mrs. Maclurcan's cookery book

Mode. — Soak the bread in a little water, squeeze into a basin, then add the suet chopped up very fine, tbe currants, sultanas, sugar and a little nutmeg ; mix these altogether, then put in the eggs and flour, if not moist enough add another egg, or a little milk ; put into a pudding cloth (previously dipped into boiling water and sprinkled with flour) ; tie up securely and boil for three or four hours. This is a good pudding for using up scraps of bread or crusts. Serve with sweet white sauce. 564—VICTORIA PUDDING. Bread J am 4 eggs ^ pt. milk J- cupful of sugar Essence of lemon. Mode. — Butter a mould, then cut thin slices of bread and jam ; fill the mould with these lightly laid in lengthways, then beat up the eggs with the milk sugar and essence of lemon, pour over the bread, steam for two hours ; turn out and serve with custard sauce. 565— SWISS PUDDING. Swiss roll 4 eggs J pt. milk Sugar Essence of lemon. Mode. — The remains of stale Swiss roll ; cut it in slices and place around the sides of a buttered mould, then fill up the centre with pieces ; beat up the eggs with the milk, sugar and essence of lemon ; pour these into the mould, steam for one hour. Serve with sweet white sauce. Pastry, Pies and Puddings. 566-SWISS PUDDING (Another Way). 6 eggs Swiss roll Sugar Jam J- pt. milk Essence vanilla Mode. — Cut up the Swiss roll into thin slices, place in a pie-dish ; beat up four eggs and the yolks of the other two, with the milk, sugar and essence of vanilla ; pour into the pie-dish and bake. Whisk the whites of the eggs to a stiff froth ; take out the pudding and put on a thick layer of jam, and spread the whites of the eggs over it and brown. 567—YORKSHIRE PUDDING. 3 eggs 1 lb. flour A quart of milk Salt. Mode. — Make a nice smooth batter with the eggs (well beaten) and the flour, put in a little salt, then add the milk, a little at a time, and beat well ; butter the tin pan made for the purpose ; pour in the batter, and set it under the beef while roasting. A pudding of this size will take an hour to bake. 568—YORKSHIRE PUDDING (Another Way). 3 eggs 4 tablespoonfuls flour Teaspoonful Elliot's Queensland A little salt baking powder J pt. milk. Mode. — Break the eggs into a basin and beat well, dredge in the flour, baking powder and salt, then add the milk a little at a time ; beat all until smooth. Have ready a tin with a little dripping in it from the joint that is baking ; pour in the batter, then put into the oven for twenty minutes or so to set it. When set place it under the joint and bake for half an hour ; and when the meat is taken out the dripping can be poured off and the pudding served in a vegetable dish. Fasfrt/, Pies and Puddings . 569— LEMON PIE. Puff pastry 1 cup of sugar li cupfuls of breadcrumbs Eind of 2 lemons (grated) Juice of 2 lemons Yolks of 3 eggs Cupful of milk. Mode. — Line the bottom and sides of a pie-dish with puff pastry ; beat up the yolks of the eggs with the milk and sugar ; add the rind (grated) and juice of two lemons ; mix with the breadcrumbs and pour into the pie-dish ; bake in a moderate oven. Beat the whites to a stiff froth and ornament the pie with it. 570— NUNS' FEITTERS. Puff paste Jam Boiling lard.