The King's College Hospital book of cooking recipes

Yolks of 2 Eggs, well beaten. Grated rind of 1 Lemon. Boil all together, then add juice of lemon and the whites of eggs beaten to a froth, stir and pour into a mould to set. Hasty Pudding*. Have, pan of milk on the side of the fire, and keep on throwing in a little flour till the milk becomes thick and lumpy like porridge, stirring all the time. Serve with golden syrup. Miss Perkin. Indian Pancakes. Boil a large red beetroot till it is very tender, then peel it, cut it into thin slices and pound it to a pulp, in a marble mortar, and strain through fine muslin. Add the yolks of 5 small or 4 large eggs, 2 tablespoonfuls of flour, 4 tablespoonfuls of cream or milk, plenty of finely-powdered white sugar, and \ a grated nutmeg. Rub the whole into a batter and fry. Serve very hot, garnished with green candied fruits. Mrs. Macnamara. Jerusalem Pudding*. “ Setffin ” Mb. Raisins. Mb. Currants. Mb. brown Sugar. 6 large Apples, chopped small. Some Citron. Sweet Spice and a little grated Lemon Peel. Mix all well together. Make a rich paste of either butter or raw suet, cut it in three-cornered pieces. Then fill each piece of crust with the fruit, pinch up the paste well together, and put them in a basin, which must first be covered with fat and coarse brown sugar, so that when the pudding is turned out it looks quite brown and glazey. It should be baked in a slow oven about 2\ hours, with a plate at the top of the basin. Clarified sugar to be poured over when sent to table. Mrs. Wilkinson. Jubilee Pudding-. i lb. Flour. Mb. Suet. 2 tablespoonfuls of Sugar. 6 tablespoonfuls of Strawberry Jam. 2 small teaspoonfuls of Carbonate of Soda. Mix the flour, suet, and carbonate of soda; then put in the jam and sufficient milk to make it the consistency of cake. Boil two hours and serve with lemon sauce. Miss M. S. Owen. Jam Puffs. J-Ib. Flour. 30ZS. Dripping. 1 teaspoonful Baking Powder. Mb. mashed Potatoes. T Jam. Mix the flour and baking powder together, rub in the dripping, mix in the potatoes, and add cold water to make a stiff paste. Roll out very thinly, cut in rounds, put a spoonful of jam on each, wet the edges and fold them over. Put on a greased tin, and bake 10 minutes in a quick oven. Cost, £d. each. Mrs. Rhys Powell. Karthauser Klose. Cut some slices from the crumb of a French roll, soak them in milk, wine or cream. Egg and breadcrumb them, and fry a pale brown. Put raspberry or apricot jam, or stewed pears on each slice, and some whipped or clotted cream on the top, or serve a nice custard or wine sauce with them. Lemon Riee Pudding1. Simmer 30ZS. of whole rice in a pint of milk till quite soft. Then add 30ZS. loaf sugar, 2ozs. butter, the peel of a lemon grated and the juice, and yolks of four eggs. Beat up the four whites with powdered sugar, and put on the top. Butter a dish, bake the pudding a light brown. It is best eaten cold. Miss Macphf.rson. Llandudno Pudding. 40ZS. Flour. 40ZS. Sugar. 40ZS. Suet. 1 Egg, well beaten. 2 tablespoon fuls Jam. A little Milk if necessary. Mix all well together, and steam for three hours. The basin must not be filled to the top. Mrs. Terry. Leicester Pudding. 20ZS. Lard. 20ZS. Caster Sugar. ^lb. best or foreign Flour. teaspoonfuls Baking Powder.