Cookery for every household

1766. Date Pudding J lb. dates. 2 oz. sugar. 3 oz. suet. 2 oz. bread-crumbs. 2 oz. flour. 1 egg. | tea-sp. mixed spice. £ tea-sp. baking powder. A little milk. A pinch of salt. 1 table-sp. treacle. Stone the dates and cut them in small pieces. Remove all skin from the suet, shred it finely and then weigh it. Chop it finely with a knife, sprinkling it with the flour to prevent its sticking to the board. Then mix all the dry ingredients together in a basin, and make a well in the centre. Add the egg well beaten, the treacle slightly warmed, and enough milk to make all of a softish consistency. Pour the mixture into a well-greased mould, cover with greased paper, and steam steadily the required time. Turn out on a hot dish, and serve with lemon or any other suitable sauce. Time to steam, 2 to 3 hours. Sufficient for 3 or 4 persons. Probable cost, 6 d. 1767. Delaware Pudding Suet crust. 1 or 2 apples. 1 oz. currants. 1 oz. candied peel. i lemon. 1 oz. butter. 1 tea-sp. mixed spice. 2 oz. Demerara sugar. First prepare the mixture. Peel, core, and chop the apples finely. Clean the currants and shred the peel. Mix all these together in a basin with the spice. Put the sugar and butter on to a plate, grate the lemon rind over, and work them well together with a knife. Then add them to the other ingredients in the basin, strain the lemon juice over, and mix again. Grease a If pt. basin and make some suet crust according to directions given on p. 333. Roll out the pastry rather thinly, and cut it out in rounds to fit the basin with a cutter or saucepan lid. Put first a round of pastry into the basin, then a spoonful of the mixture, another round of pastry, and so on until the basin is full. Make the last layer pastry, covering well over. Cover the basin with a scalded and floured cloth, and tie it firmly on. Plunge the pudding into a saucepan of fast-boiling water, and boil quickly the required time. When ready, turn out carefully on to a hot dish, and serve with or without sauce. Note. — This pudding may be steamed instead of boiled, but longer time must be allowed to cook it. Time to boil, at least 2 hours. Sufficient for 3 or 4 persons. Probable cost, 6 d. to 8c?. 1768. Dough Dumplings Take any bread dough left over from baking, and divide it in pieces the size of a small egg. Drop these into a saucepan of boiling water, slightly salted, and allow them to boil quickly for \ an hour, or until the dough is thoroughly cooked. Lift them out with a draining spoon, and arrange them neatly on a hot dish. Serve with syrup or jam. $ lb. figs. 6 oz. suet. £ lb. bread-crumbs, | lb. flour. | lb. sugar. 1769. Fig Pudding, 1 1 or 2 eggs. 1 tea-sp. mixed spice. A pinch of salt. \ tea-sp. baking powder. £ pt. milk.