Tried favourites cookery book

Put prunes in pan with a little cold water, lemon rind, and sugar, and cook till soft. Stone, crack a few stones and take kernels to flavour. Mix the flour gradually to milk ; add eggs to batter, and beat well. Add prunes and butter broken in small pieces. Pour into buttered mould and steam. 1| hours. Turn o\it, and pour the syrup which prunes were cooked in, over and around. Stewed Prunes. 1 lb. common Prunes, ^ lb. Sugar, 1 small Lemon. Soak prunes 2 hours in warm water. Bring a breakfastcupful water, lemon juice, and rind of ^ lemon and sugar to the boil. Add prunes, stew gently 1 hour, i^ick out lemon rind and serve. Queen of Puddings. 1 pint of Bread Crumbs, 1 pint of Milk, i large cupful of Sugar, tbe rind of 1 Lemon grated, and the yolks of 2 Eggs. Beat the whole well together, and put into a buttered dish and bake in a slow oven until quite set. Take out of oven, and spread any kind of jam over the top, laot too thickly. Beat the whites of eggs well together and spread lightly over the jam, then put back in oven to turn a light , brown. Railway Pudding. Butter a shallow tin. Mix a teacTip of flour, one of sugar, and 2 heaped teaspoonfuls of baking powder. Mix in a bowl 3 eggs and 1 tablespoon milk. Mix all well together. Pour into the tin and bake for 20 minutes. Raspberry Pudding. 4 oz. Butter, 4 oz. Castor Sugar, aud 4 oz. Flour. Beat to a cream, add 2 tablespoonfuls of raspberry jam, and as much carbonate of soda as will lie on a sixpence. Add 3 eggs well beaten up. Put in a well-buttered mould, and boil 3 hours. Raspberry Charlotte. 1 lb. Bread Crumb?, 21 lb. Raspberries (See that there are uo insects in hollow of Easpberries.) Butter pie-dish ; cover bottom well with crumbs, then raspberries, then sprinkling of sugar. Repeat till dish is full, ending with crumbs. Place a few little bits of butter over. Cover with plate and bake for ^ hour. Then remove plate and lightly brown. 12? Rhubarb Custard. Stew some rhubarb with sugar and rind of lemon ; let it stand till cool. Make a custard with Bird’s custard powder (using 2 packets to a pint of milk and a little sugar). When cool, mix it with the rhubarb. Pour it into a glass disli, and serve cold. Always scald rhubarb before cooking it, for it requires much less sugar, and j’et loses none of its flavour. Rice Pudding. Put a teacup of rice into \ milk, and stand it at the side of the fire to simmer until quite soft. Then add the yolks of 3 beaten eggs to the rice in the stewpan, and beat the whole iq) with a teaspoon of fine moist sugar. Then turn it out into the dish that it is to be baked in, piling it up high in the centre, and spread a thick layer of jam over it. Whisk the white of the eggs to a stiff froth with a teaspoon castor sugar. Spread it over the jam, and sprinkle sugar on the top. Then drop a little of the froth about it in different shapes. Put into the oven for about 20 minutes, taking care to leave the oven door open. Rice Pudding: (1). 1 tablespoonful Kice, 1 oz. shred Suet, dessertspoonful Sugar, i piiit skiiii Milk, pinch Salt ajid Seasoning. Grease pie-dish well, and put in pudding, with shred suet on top. Bake in slow oven till cooked. Rice Pudding: (2). 3 pints M"ilk, i lb. Eice, 2 Eggs, and 2 tablespoonfuls Sugar. ■ Rice Pudding:, without eg:gs.