Tried favourites cookery book

Spanish Jam Pudding. i lb. Butter, 4 oz. Sugar, 4 oz. Flour, teaspoonful Baking Powder, 3 Eggs. Jam. Beat butter to a cream ; add sugar and flour alternately, then the eggs (well beaten), having mixed baking powder with the flour. Butter a mould ; put jam at the bottom. Pour in the mixture ; tie over with buttered paper and steam 1^ hours slowly. Sponge-cake Pudding. 6 Penny Sponge-cakes, 1 packet Bird's Custard Powder, 3 oz. white Sugar, Jam, and 1 pint new Milk.^ .... Cut the sponge-cakes into slices ; spread each slice with jam (raspberry, strawberry, or currant jams are preferable) ; and place in a. dish. Make the custard with milk and sugar, and pour while hot into the dish. Let it stand until quite cold, and turn out. After being turned out, the pudding will be improved by being surrounded with custard. Spotted Dick. 6 oz. Flour, 4 oz. .Sultanas or Raisins, 3 oz. Suet, 1 teaspoonful Baking Powder. Chop suet, mix dry ingredients. Add as much water as will make a paste thick enough to roll out, as for roly-poly pudding or jam roll. When rolled out fold over and put into a pudding cloth and boil for 1 hour. St Leonard’s Pudding*. Line the edge of a pie-dish with pastry, and spread 2 tablespoonfuls of jam in the bottom. Make a sauce of 2 oz. butter and 2 oz. flour with J pint of milk. When well boiled, add 2 oz. of sugar, essence to flavour, and 2 yolks. Pour this over the jam, and bake Ir hour, or till the pastry is cooked and the custard set. Beat the whites of eggs stiffly, add a little sugar, and arrange roughly on the top. Place in the oven till set and lightly browned. Strawberry Pudding. 3 oz. Bread Crumbs, 3 oz. Flour, 2 oz. Sugar, 3 oz. Strawberry Jam, 3 oz. Suet, 2 Eggs, and a few drops Cochineal. Mix all the dry ingredients, add jam and well-beaten eggs and cochineal. Steam in buttered mould 2 hours. Suet Pudding. J lb. of Flour, pinch of Salt, i lb. Suet, 1 large teaspoonful of Baking Powder, 1 large tea^oonful Sugar, 1 Egg, and enough Milk (about i pint) to make it into a stiff batter. Put it into a well greased basin, and boil for 2 hours. Serve with jam or sugar and butter. Sufficient for 8. Sugar Roly-Poly. On paste, spread a layer of bread crumbs, then Demerara sugar, then a little very finely-chopped peel, and another layer of bread crumbs. Roll up. Fix edges ; brush over with milk and dredge with castor sugar. Bake 30 or 40 minutes, or boil 2 hours. Serve with syrup or syrup sauce. Sweet Omelette. 3 Eggs, i oz. Butter, teaspoonful Sngar, 15 drops Vanilla. Separate yolks from whites of eggs ; mix yolks with sugar and flavouring, and well stir them in a basin to a cream ; well beat the whites, and stir in lightly. Put butter into saucepan, and when hot pour in mixture. Place on stove till quite set. Brown the top either in oven or before clear fire. Serve with spoonfuls of jam between the folds. Sprinkle with sifted sugar. Swiss Jumble. i lb. Flour, 3 oz. Lard, 4 oz. Sugar, 2 teaspoonfuls Baking Powder, and about 1 gill sweet Milk. Mix and pour into well-greased tin, and bake in pretty quick oven. Swiss Pudding.