The household gas cookery book

An Incomparable Apple Pudding. — Eight ounces of apples grated, six or eight ounces of sugar, six ounces of butter, the juice and rind of a lemon grated, five eggs, leaving out two whites; the eggs to be well beaten and the ingredients well mixed together; put a paste round the dish and bake. Apple and Rice Pudding. — Boil half an ounce of rice in a gill of milk until very tender, having pre¬ viously washed it in two waters. Then add a small piece of butter, sugar, a little cinnamon, and a grain of salt; then peel, core, and slice a middling-sized apple, which put into the stewpan with a small piece of butter, a little sugar, and a teaspoonful of water, and stew it until tender ; when done put the apple in a small tart dish, mix an egg with the rice, which pour over the apple, and bake ten minutes in a moderate oven. Apple Dumplings. — \ lb. short crust, 3 apples, 3 cloves, 1 ounce castor sugar. Choose good baking apples about the same size as each other; pare them thinly, and cut out the core with a cutter. Roll the pastry out to about one-eighth of an inch in thickness and cut out six rounds, so that each round will cover half the apple. Then fill the centre of the apple with castor sugar and one clove. Moisten the edge of the paste with a little water, and put another round of paste on top and join the edges neatly. They will take about twenty minutes to bake. Dust some castor sugar over before serving. Suet Pudding. — Ingredients. — 1 lb. flour, 6 ozs. suet, t teaspoonful baking powder. Pass the flour and baking powder through a sieve into a basin, shred the suet finely, and chop it till it is as fine as breadcrumbs. Mix well with the flour and add gradually some cold water to form a stiff paste. Have ready a saucepan of boiling water, plunge the pudding cloth into it, wring it out, and Hour it. Put the pudding into the cloth and tie it up, allowing it to boil one hour and a half ; be very careful not to let the water cease boiling, or the pudding will be heavy. A nicer way is to steam the suet pudding just covering the top with a greased paper, and well greasing the basin. Note.— That the gas be full on till the water boils, then turn the gas down low and it will keep boiling. Sultana Pudding. — Ingredients _ J lb. flour, 1 lb. sultanas, J lb. suet, J lb. castor sugar, 2 ozs. candied peel, 1 teaspoonful of baking powder, a little nutmeg or grated lemon peel, i pint of milk, 1 egg. Sieve the flour, shred and chop the suet finely. The sultanas must be well picked and cleaned, and the candied peel cut in thin shreds. Mix all the dry ingredients together, then beat up the egg in the milk and thoroughly mix. Bake for half an hour in a greased tin. Note.— That the gas be full on for ten minutes, then reduce it to one-half and put the pudding in the oven, under the browning shelf. Yorkshire Pudding. — Ingredients. — J lb. self¬ rising flour, 2 eggs, | pint milk, pinch of salt. " Pass the flour through a sieve into a basin, add a pinch or salt; make a well in centre and break the eggs into it, add a little of the milk, and mix gradually and smoothly. When half the milk is in, beat it well for ten minutes, and then mix in the rest; let the batter stand for at least half an hour before using. This mav be used for pancakes, boiled batter and baked batter puddings.