FoodNetArchive

Tried favourites cookery book

1909

Page 122 · 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.
J lb. Eicc, 1 tablespoonful SUet, 1 do. Sugar, grate Nutmeg, handful Sul- tanas, and 2 breakf'astcups Milk. (Skim Milk will do, as Suet supplies want of fat ) May be steamed or baked. Rice Pudding: (Whole in Mould). 4 oz. Eice, 1 pint Milk, 1 dessertspoonfid Sugar, a Bay Leaf. Wash and put rice in double pan. Boil milk and pour over rice, add bay leaf and sugar, or. 1 the thin rind of a lemon. Cook the rice 2^ hours, seeing that the water in outer pan is kept boiling all the time. Pour into wetted mould, and set to cool. Serve with stewed fruit. Rothesay Pudding'. I lb Flour, 1 lb. Bread Crumbs, i lb. Suet, 1 teacupful Easpberry or Goose- berry Jam, 1 teacup Milk, 1 dessertspoonful Sugar, 1 Egg, ^ teaspoonful Carbonate of Soda, 4 teaspoonful Vinegar✪ Rothesay Pudding Wet the soda with a very little vinegar, just enough to moisten it, and add to other ingredients. Steam 2 hours. Red Sag:o Shape. Cook sag-o in water instead of milk. When clear and cooked, flavour with essence of lemon, sweeten, and add as much red or black currant jelly as colours, it nicely — a little cochineal if liked. Stir well and pour into wetted mould. Roly-Poly Pudding:. 1 brcakfastcup Flour, i lb. Suet, -f teaspoOnful Salt, 1 do. Sugar, J leaspoon- ful Baking Powder. Mix into paste with butter-milk or water and roll thin. Line 128 TRIED FAVOURITES COOKERY BOOK. buttered bowl. Take | lb. jam, imt in spoonful, cover with paste, and repeat till bowl is full. Put paste last. Steam 2 hours. Sagfo and Rhubarb Pudding:. i lb. Ehubarb, 6 oz. Sugar, i lb. Sago, 2 teacups Water. Boil rhubarb in 1 teacup water 10 minutes. Soak sago 10 min- utes in teacup warm wafer. Add it to rhubarb and boil 10 minutes longer. Pour into wetted shape. Semolina Pudding*. 1 lb. Semolina, 11 pint Milk, 1 oz. Butter, 2 Eggs, 2 oz. Sugar, Flavouring. Put IJ pint milk to boil. Sprinkle in semolina and boil, stirring constantly 5 minutes or so. Add sugar and butter. Mix well. Cool. Beat up eggs, stir in, add flavouring, butter plain mould; ornament with cherries or raisins. Steam 1 hour. Ground rice, same way. Seven-Cup Pudding. 1 cupful Flour, 1 do. Bread Crumbs (very fine), 1 do. Sugar, 1 do. minced Suet, 1 do. Jam, 1 do. Milk (sweet or skim), 1 do. Sult✪ Roly-Poly Puddingana Eaisins, 1 tea- spoonful Salt, 1 do. Baking Powder. Steam for 3 hours. Sir William Pudding. Make light cake with 2 cups flour, 1 do. sugar, piece butter, 1 teaspoonful baking iDowder, milk, and 1 egg. Make custard with 4 yolks and 1 pint milk. Put pears at bottom of buttered pie-dish✪ Sir William Pudding. Lay in slices of cake and cover with custard.. Snowballs. Boil teacupful rice with 1^ pint milk; flavour with chopped almonds, and sweeten witli sifted sugar✪ Snowballs. When tender, beat rice smooth. Pour into cups which have been rinsed in cold water. When cold, turn out on glass dish, and garnish with bright-coloured jam. Snowdon Pudding. Mix well together i lb. Suet, ^ lb. Ground Eice, i lb. Sugar, and 2 oz. of Marmalade. Beat 2 eggs✪ Snowdon Pudding, and mix all well together ; ^Dut the pudding into a buttered basin and steam for 2 hours. Serve with sweet sauce. Spanish Pudding. 2 oz. Butter, 4 oz. Sugar, 4 Eggs, 1 Apple, Eind of Orange or Lemon, 4 oz. Puff Paste, Apricot Jam✪ Spanish Pudding. Roll paste thin and line a dish. Put some jam at the bottom. Beat butter and sugar to a cream, add eggs one by one, beating each till well mixed, then the rind (grated), and apple (grated also). Mix all and pour into dish, and bake ^ hour.