Cookery for every household

Put the bread-crumbs and sugar into a basin with a little grated lemon rind. Heat the milk, and pour it over them. Toast the walnuts in the oven for a few minutes, then pound them in a mortar or chop them finely. Add them to the bread-crumbs, &c., with the yolks of eggs, and mix well. Whisk the whites of eggs to a stiff froth, and stir them in lightly at the last. Pour the mixture into a greased pie dish, and bake in a moderate oven until brown and well risen. Notes. — The pie dish may be lined with pastry before putting in the mixture (see p. 409). A little strawberry or any nice jam may be put into the dish first. Time to bake, 1/2 hour. Sufficient for 3 or 4 persons. Probable cost, 8 d. 1859. West Riding Pudding \ tea-sp. baking powder. A little flavouring. 2 table-sps. jam. Some scraps of pastry, dish and line it with 2 eggs. The weight of the eggs in butter, flour, and castor sugar. Take a lj-pint pie some scraps of pastry (see p. 409). Make the mix- tare according to directions given under Canary Pudding (Recipe 1748), flavouring it to taste. Put the jam at the bottom of the lined pie dish, and the mixture on the top. Bake in a good oven until the mixture is quite set and well risen, and the pastry a nice brown colour. Sprinkle with sugar before serving. Time to bake, about 1 hour. Sufficient for 4 or 5 persons. Probable cost, lOd. 1860. Yorkshire Pudding Batter. 2 or 3 table-sps. beef dripping. Make the batter according to directions given in Recipe 1889, and let it stand at least half an hour. Put the dripping (hot dripping from the roast is best) into a Yorkshire pudding tin, make it quite hot in the oven and run it over the tin. Then pour in the batter and bake in a quick oven until brown and crisp. Cut the pudding in six or eight pieces and serve with roast beef. Time to bake, about \ hour. SufiScient for 5 or 6 persons. Probable cost, 6 d. FRITTERS AND FRIED PUDDINGS The ordinary sweet fritter is composed of a light batter enclosing fruit, or some sweet mixture. When fruit is used it is previously sprinkled with sugar and a little flavouring if liked, and sometimes it is soaked in wine, brandy, or liqueur as well. Small slices of stale cake, which have been soaked in wine or a flavoured syrup, remains of cold puddings of different kinds cut into small pieces, can also be utilised for fritter-making, and many a dainty little dessert can in this way be produced from the veriest scraps. The ingredient used may either be coated only with the batter, or it may be chopped, and mixed with the batter itself. The batter used must be smooth and light, and thick enough to coat the article to be fried without running ofif. At the same time it must not be too thick and stodgy. There are several ways of making this batter, and it is always well to make it some little time before it is required, ' as it becomes lighter with standing. Other fritters are made of a dough-like mixture to which some sweet ingredient or fruit is added, others again are made of a soft cream-like mixture covered with a coating of egg and bread-crumbs. Besides these there are a number of miscellaneous fritters, but the following recipes will give one a good idea of what can be done in this way.