Tried favourites cookery book

Mix flour, powder, and salt. Stir the eggs, not beaten, only dropped into this, and add milk gradually, stirring carefully. Stand it aside 1/2 hour. Then put currants at bottom of greased basin and pour in batter ; cover with cloth dipped in boiling water and floured, and boil 1 hour, or cover with buttered paper and steam 1 hour. Sufficient for 6 persons. Batter Pudding: (Savoury) 4 oz. Flour, 2 Eggs, i pint Milk. 2 Onions, 1 teaspoonful Sage, Pepper and Salt. . Put flour in basin. Break eggs into another. Add half of milk to flour, then eggs well beaten Peel, scald, and mince onions, and add them with pepper and salt, and lastly the sage. Pour all into greased flat tin.; place on top 4 small pieces of butter. Bake 20 minutes. (!ut in squares, and serve with goose, pork, or any roast meat. Baked Batter Pudding: (1) 2 oz. loaf Sugar, 2 oz. Flour, 2 oz. melted Butter, i pint Milk, 2 Eggs. Beat the eggs, then add the butter, sugar, and flour ; last, the milk. Bake in a smart oven for 3/4 hour. Baked Batter Pudding: (2) 2 tablespoonfuls Self-raising Flour, pinch of Salt, \ pint Milk, 2 Eggs, Put the flour and salt into a basin ; drop in the yolks of the eggs, and add gradually the milk, giving it all a good beating. Then mix lightly in the stiffly beaten whites of the eggs. Pour into a piedish, and bake in a moderate oven for 40 minutes. Serve at once. Batter and Fruit Pudding: (3) 1 lb. Apples, 1 teacupful Sugar, 1 Egg, 6 oz. Flour, 1 teaspoonful Baking Powder, a pinch of Salt, a breakfastcupful of Milk. Grease a pudding basin well ; fill with the apples after they have been peeled and cut up, and sprinkle the sugar over tliem. Put into a basin the flour, salt, and baking powder ; beat up the egg, and add the milk to it. Stir this gradually among the flour, mixing it quite smooth. Pour this batter over the fruit; cover the whole with a buttered paper, and steam gently or 2 hours. Or if the above is put into an ashet and baked for 1 hour in a hot oven it will be found to be very good. Batter for Fritters 2 tablespoonfuls of Flour, a little Salt, 1 tablespoonful melted Butter or ■ Salad Oil, the white of 1 Egg. Add the butter to the flour, and mix it into a smooth batter, not too stiff. Whip the egg very stiff’ with a little salt, and lightly add it to the batter just before using. This can be used for any kind of fritter. Tinned fruit must be dried well in a cloth from the syrup. Bermuda Pudding Crumble 4 oz. of stale sponge-cakes — or biscuits — into a bowl ; pour 1/2 pint of boiling milk or cream over them, the cream having been previously sweetened. When this has soaked for 1/2 hour, beat with a fork, and add slowly the whisked eggs. Butter a mould, and line it with thin slices of preserved ginger ; then put in the pudding carefully, without moving the ginger lining. Chver with paper, tie in a cloth, and place on a plate turned upside down in a saucepan, with enough water to reach to within 3 inches of the top. Bird's Nest Pudding