Mrs. Maclurcan's cookery book

Mode. — Beat the butter and sugar together, add some grated lemon rind, gradually stir in the flour ; beat the eggs well, add these to the other ingredients, stirring all well until thoroughly blended, fill a well buttered basin or mould, boil for two hours, turn out and serve with jam sauce. 592— OEANGE PUDDING. 2 oranges 2 ozs. sugar 1 lemon 2 eggs 3 stale sponge cakes 1 tablespoonful of cornflour i pt. of milk 1 tablespoonful of butter. Pastry, Pies and Puddings. Mode. — Pour the milk on the cakes, beat the eggs and sugar together thoroughly, melt the butter and pour on the cakes, mix the cornflour with the eggs and sugar and stir in ; grate the rind of the oranges and lemon, add with the juice (strained) to the other ingredients, pour into a buttered mould or basin, boil an hour and serve with custard or clear sauce, flavored with orange or wine. 593—ROSELLA PIE. 2 lbs. rosellas 2 apples Puff paste 1 large cupful of sugar Mode. — Shell the rosellas and put into a saucepan with a little water, the apples cut up and the sugar, allow it to simmer gently for half an hour. Put into a pie-dish and cover with puff paste ; bake for fifteen to twenty minutes. 594—APPLE FRITTERS. 4 apples Batter 1 tablespoonful of brandy Sugar. Mode. — Pare and core the apples, cut them in slices of about a quarter of an inch thick, sprinkle with sugar and pour the brandy over them, and set them aside for half an hour. Dip each piece of apple into the batter and fry in boiling fat for five or six minutes Pineapple, oranges, or other fruits can be served the same way. 595—BREAD FRITTERS. 2 eggs i pt. milk Sufficient flour to make a 1 oz. of butter thick batter Pinch of salt Thin slices of stale bread J am. Pastry, Pies and Puddings. Mode. — Beat up the eggs and stir them into the milk, dissolve the butter over a slow fire and stir by degrees into the milk and egg, add the salt and dredge in the flour until it is a thick smooth paste. Cut very thin slices of bread about three inches squares, spread every alternate piece with jam, and place another piece on top. Dip each sandwich into the batter and fry in boiling fat. Sprinkle with sugar and serve very hot. 596—BREAD FRITTERS (Another way). 12 pieces of bread (about 2 eggs Mode. — Slice the bread about a quarter of an inch thick, spread every alternate piece with jam, aud then lay on the other piece. Make a batter of the egg and flour, add the sugar, dip each sandwich in and put into the boiling oil or dripping and fry for five minutes. Mode. Beat the eggs and stir into the milk ; add the pinch of salt and sufficient flour to make a smooth batter. Butter a frying-pan and pour in about a quarter of the mixture, loosen with a knife and turn it by tossing it from the pan, when nicely browned on both sides roll and place on a plate, sprinkle with sugar and a little nutmeg. Serve with slices of lemon. Cook the remainder the same way. Jam two inches square) 2 tablespoonfuls flour 1 teaspoonful of sugar Oil or dripping. 3 eggs Sufficient flour to make a batter 598— MINCE PIES Good puiff paste Mince meat from recipe No. 559. Pastry, Pies and Puddings.