The "A1" cookery book

Baked Batter and Apples. — 2 eggs, 1 pint milk, 4 oz. flour, oz. sugar, 6 large apples. Peel and core the apples. Make a batter by mixing the eggs in the flour, and adding the milk gradually, add sugar and beat all together. Put the apples in a buttered pie-dish, and pour the batter over them and bake. Baked Batter Pudding. — 2 eggs, 1 pint milk, 4 oz. flour, l oz. butter, | oz. sugar. Whisk the eggs, mix the flour with a little of the milk into a stiff paste, add the rest of the milk with the eggs and sugar. Beat well, and pour into a well-buttered pie-dish and bake. Baked Batter with Fruit. — Proceed exactly as in the previous recipe, but add any fruit you like, putting the fruit and sugar in the dish first, and pouring the batter over it. Bakewell Pudding. — Make rich pastry to lay in the bottom of the dish, then half fill the dish with preserve, and pour a rich custard over this and bake. When done sift powdered sugar over the top. For the custard take the yolks of eight eggs, beat them well with half-pound of butter and sugar to taste, add three or four drops of almond flavouring ; stir over a fire in a double saucepan till sufficiently cooked. Batter Fruit Pudding.— Butter a pint-and-a-half basin, and nearly fill it with good boiling apples cut in slices. Pour over them a batter made with 3 tablespoons of flour, 3 eggs, and a pint of milk. Tie a buttered and floured cloth over the basin, which should be quite full. Boil for 1½ hours, turn it into a hot dish, and strew sugar thickly over it. Any kind of fruit is good cooked in this way. Boiled Batter Pudding. — 3 large tablespoons flour, 3 eggs, 1 pint milk, ½ teaspoon salt, 2 teaspoons sugar; sprinkle the salt in the flour, mix the eggs and sugar with ½ pint of milk in the flour, beat till the mixture is smooth and free from lumps, then add the remainder of the milk very gradually, beating all the time. Butter a basin, pour in the batter, wring out a cloth in boiling water, flour it well, tie loosely over the basin, and place it in a saucepan of boiling water upside down, and turn the basin round several times to prevent the flour settling. Boil fast 1½ hours. Baked Bread and Butter Pudding. — Butter a pie-dish and lay some rather thin slices of bread and butter at the bottom of it, sprinkle with currants and a little sugar. Fill the dish half full with layers of bread and butter, sprinkled with a few currants and a little sugar. Pour over then a custard made with a pint or a pint and a half of milk mixed with two beaten eggs. Grate a little lemon rind or nutmeg on the top, sprinkle over a few currants, and bake till brown. It is best to let this pudding stand a couple of hours before it is baked to soak the bread. If the oven is too hot the custard will curdle. Boiled Bread and Butter Pudding. — 3 oz. raisins, bread and butter, 3 eggs, nutmeg, 1 pint milk, sugar. Butter a pudding basin, and line the inside with layers of stoned raisins. Nearly fill the basin with slices of bread and butter (with the crust cut off). Beat the eggs, add to them the milk, sugar, and a little grated nutmeg, mix all together, and pour on to the bread and butter in the basin till it is quite full. Let it stand half an hour,