FoodNetArchive

Tried favourites cookery book

1909

Page 102 · 9 recipe records on this page

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Mix flour, sugar, and suet together ; add raisins, and mix with the milk, in which the carbonate of soda has been previously dis- solved. Put in pudding basin, and boil at least four hours. A tea- spoonful of ginger may be added if liked. Serve with sweet sauee. Bachelor’s Pudding. 4 oz. Bread Crumbs, 4 oz. Currants, 4 oz. Apples, 2 oz Sugar, 3 Eggs, Essence of Lemon, Nutmeg✪ Bachelor’s Pudding. Mince the apples. Whisk well the eggs. Put bread crumbs, currants, sugar, flavourings into a dish ; add the apples, and pour over them the eggs. Butter a mould, and put all in. Boil 3 hours. Steamed Banana and Raisin Pudding. 5 or 6 Bananas, i cup Sultana Eaisins, li cup Bread Crumbs, f cup Sugar, 2 Eggs, ^ Lemon, Juice, and grated Eind. Peel bananas, remove coarse threads, pass pulp through sieve, add other ingredients, and when well-mixed pour into buttered mould, and steam 2^ hours. Serve with any hot pudding sauce. Banana Fritters. 1 Egg, i cup Flour, \ teaspoonful Salt, i cup Milk or Water, Bananas✪ Banana Fritters. Mix flour and salt, drop yoUt of egg into the centre, and slowly stir in the half of the milk. Beat till mixture is very smooth, then stir in TRlhD FAVOURITES COOKERY BOOK. lOf) the rest of the milk. Cover batter and set aside for an hour or more. When ready to use stir in beaten white. Remove skin and coarse threads from bananas, cut in halves crosswise, then lengthwise, and dip in the batter, covering completely. Fry in deep fat a golden brown. Serve, sprinkled with castor sugar and cinnamon. Often the bananas are sprinkled with sugar and lemon juice, and set aside^ half-an-hour before frying. When so treated, the banana must be drained carefully before it is dipped in the batter. Bakewell Pudding:. To the yolks of 3 eggs add the white of one, 4 oz. sugar, 4 oz. of butter, and grated rind of 1 lemon. Beat butter and sugar to a cream, then add eggs and lemon. Spread a layer of pastry on a plate, then a layer of blackcurrant jam✪ Bakewell Pudding, and cover with the mixture. Bake in a quick oven. Best cold. Barley Pudding:. 2 oz. Barley, 1 pint Milk, 1 oz. Sugar, Nutmeg or Vauilla to flavour, or Sultanas✪ Barley Pudding. Steep the barley 24 hours in ^ pint water. Pour away any water not absorbed. Grease a dish and put in barley, sugar, flavouring, and milk, and bake in slow oven 3 hours. An egg may be added. Baroness Pudding:. i oz. Bread Crumbs, 4 oz. Raisins, 3 oz. Suet, 1 oz. Flour, a grate of Nutmeg, 1 Lemon rind, oz. Sugar, 1 Egg, and i gill Milk✪ Baroness Pudding. Mix well together. Pour into buttered mould, and steam 2^ hours. Sufficient for 4 persons. OH, i lb. Suet, f lb. stoned Raisins, j lb. self-raising Flour, i teaspoonful of Salt. Tie in a floured cloth, and boil without ceasing 4^ hours. Serve with sugar. Basket Pudding:. Make a sponge-cake with 1 teacupful Sugar, 1 do. Flour, a pinch of Baking Powder, 3 Eggs, and a tableepoonful of Milk✪ Basket Pudding Beat eggs, add sugar, then flour, milk, and baking powder. Put in a well-greased oval cake tin to hold 1 pint and bake a nice brown. Turn out to cool, then scoop out inside. Brush outside over with two kinds of jelly, and sprinkle grated cocoanut over it while damp. Fill the inside with stewed fruit. Pile whipped cream on top. Decorate with cherries ; then take two long strips of angelica twisted together, and place over pudding to represent a handle. Batter Pudding:. i lb. Flour, i teaspoonful Baking Powder, pinch of Salt, 2 Eggs, 1 pint Milk, 2 oz. Currants, or Sultanas✪ Batter Pudding.