The King's College Hospital book of cooking recipes

ilb. candied Lemon and Orange Peel. ilb. Citron. Grated rind and juice of a large Lemon. 1oz. Salt. ioz. mixed Spice. i dozen Eggs. ipt. Brandy. To be well mixed together and boiled 12 hours. Miss Macpherson. Christmas Pudding1 (3). Take of breadcrumbs, suet, currants and raisins 1 pound each, :}lb. orange peel, 2ozs. sweet almonds, 9 eggs, sugar, nutmeg, and brandy to your taste. Boil for four and a half hours, or, if to be steamed, cooked for seven hours. This is an excellent pudding, and only requires that the pudding should be well beaten; if made by recipe it is never clammy. Mrs. Fair bank. Cambridge Pudding. ioz. Lemon Peel, ioz. Citron Peel, ioz. Orange Peel. 6ozs. Butter. 6ozs. pounded Sugar. 4 Eggs (yolks). Puff Pastry. Line dish with puff pastry and on it: put the peel cut into slices. Warm butter and sugar, add well-beaten eggs, and stir over the fire until it is well thickened. Pour into dish and bake in slow oven. Miss M. V. Palmer. Caramel Pudding1. ilb. raw Sugar (black is best). 4 Eggs and 2 yolks. ipt. Milk. 1 tablespoon ful Water. Sugar. Flavouring. Put the raw sugar in a stewpan with the water and boil until it begins to burn; then pour it into a mould and let it run round the sides and bottom. When the sugar is set, make a custard with eggs, milk, sugar and flavouring; pour it into the mould and stand in a saucepan of boiling water (the mould must be covered with paper and the water should reach about half-way up the mould), then draw the saucepan off to the side and let it steam, but not boil, for about two hours. Miss M. Perkin. Chocolate Pudding*. 5ozs. Breadcrumbs, ioz. ground Almonds, jib. Chocolate. 30zs. Sugar, 1pt. Milk. 1 Egg. Boil the milk with the chocolate and sugar and pour over the breadcrumbs; add the yolk and white of egg well beaten (separately), and put the mixture into a buttered mould. Steam for two hours. Mrs. H. P. Cox. Currant Fritters. Five tablespoonfuls of flour, a pinch of sugar, the tiniest pinch of salt, mix. Add 1 egg, mix. Add about ipt. milk, stir to a good stiff batter. Add 2ozs. of currants, stir. Leave to stand one hour. Then — iast thing before frying— add one small teaspoonful of baking powder, stir; stand a minute or two, stir a little. "To fry:— Put in a deep pan quite 6ozs. of lard; when it boils drop in spoonfuls of the it6 batter (not large, about the size of a big walnut; they will look twice as large when cooked), turn them about often. Fry for ten minutes; they should be a golden colour. As you take them out of the pan, put them on a warm plate on the hob, keep there till just before serving, then put them in the oven for two or three minutes. Sprinkle with caster caster sugar Miss Heyer, Carrot Pudding1. i lb. of Flour. ^lb. of Currants, jib. of stoned Raisins, r^lb. of Sugar. 1 saltspoonful of Salt. -^lb. of Suet. :|lb. of Sultanas. |lb. of mixed Peel, jib. of grated Carrot. Mixed Spices to taste. Mix well, and steam for four hours. No eggs or milk required, as there is enough moisture in the carrot. A. Kino. Canary Pudding. 2 Eggs. 30ZS. Sugar. 20ZS. Butter. 20zs. Flour. The rind and juice of 1 Lemon.