Tried favourites cookery book

Omnibus Pudding. i lb. Flour, { lb. Suet, i teaspoonful Salt, 2 oz. Sugar, \ lb. Sultanas, 2 oz. Treacle. Mix all with sufficient milk to make rather thin batter, about ^ pint. Steam 2^ hours. Orange Pudding. Peel and cut 5 oranges into slices ; take out all the seeds, and pour over them | lb. sugar. Make a paste with 1 tablespoonful of cornflour or arrowroot and a little cold milk. Beat the yolks of 2 eggs well, and stir them with the cornflour paste into a pint of boiling milk. Simmer till it thickens, then pour over the fruit. Beat the whites of the eggs to a stiff froth with a tablespoonful of sugar, spread over the top of the pudding, and harden for a few minutes in the oven. Overtown Pudding. i lb. crumbled Biscuit or Bread Crumbs, 1 tablespoonful Castor Sugar, 2 Eggs, rather more than i gill Milk, and teaspoonful Vanilla. Mix dry ingredients, add well-beaten eggs, milk, and vanilla. Cover baking tin with short crust ; decorate edges with leaves or stars; fill centre with a thin layer of jam, then cover with custard and bake. Rich Pancakes (1). 6 oz. Flour, 4 Eggs, tiny pinch Salt, Vanilla Essence. Break the eggs separately into the flour, and when these are well mixed add as much milk and cream as makes very thin smooth batter Add 8 drops vanilla essence. Put a nut of butter in omelet pan, and when hot drop in about 2 tablespoonfuls of mixture. Whenever it begins to firm, edge a knife under it. Toss or turn it. When it is a light golden brown remove from pan, sift sugar over and fold like a scroll, or in 3 corners. Serve with cut lemon or orange marmalade. Plain Pancakes (2). J lb. Flour, 'i pint Milk, 1 Egg, Sugar to sprinkle. Add- milk to flour gradually. When a smooth batter, add unbeaten yolk of egg. Mix well, and let stand a few hours before dinner. When ready to cook pancakes whip white very stiffly ; add lightly to batter, and fry as usual. Squeeze lemon juice over, and serve. Pancakes (3). 1 breakfastcupful Flour, pinch of Salt, do. of Sugar, 3 Eggs (yolks and whites to be whipped separately). Mix flour to a batter with milk ; add whipped eggs, and drop into buttered frying-pan 2 or 3 spoonfuls at a time. If batter is allowed to stand for 1 hour at least, pancakes are lighter. Plantain Pudding:. Bake a custard in a pie-dish; when ready put away till cold. Turn out in a dish and spread raspberry jam over it. Slice bananas over to cover and repeat process, spreading jatn and bananas alternately. When the dish is piled as high as required, whip cream till it is very thick and pour over all. N.B. — It is necessary that raspberry jam is used, because no other brings out the flavour so well. Polish Pancakes (Nalesnikis). Take 4 eggs and beat them up very thoroughly with about f pint milk, 1 oz. butter that has been melted, ^ a grated nutmeg, and about 6 lumps of sugar that have been rubbed on the outside of a lemon. Mix in sufficient flour — about 6 oz. — gradually, to make the whole to a very smooth batter. Melt a little butter in frying pan, and when it frizzles pour in some of the batter and sprinkle over a few currants. When pancake is fried, sift sugar over, roll up, and serve hot. Shrove Tuesday Pancakes. Beat 4 eggs thoroughly into 12 oz. of flour, a saltspoon of salt,