Handbook of practical cookery

Remove from one quarter pound beef suet all skin and any discoloured part; chop it very finely, and place one tea-cupful of it in a bowl. Remove all seeds from the raisins, and place them in the bowl with the suet ; add then the flour, treacle, and salt. Place on a plate the soda, and smooth out all lumps with the point of a knife, add it to other ingredients in the bowl, and moisten all with the milk. Take a perfectly dry mould or bowl, place in either a piece of butter, dip into a pan of boiling water, and when the butter melts turn the mould or bowl from side to side, so as to insure the butter greasing the entire surface, Pour into the mould the mixture, tie over the top a pudding-cloth, which must first be dipped into hot water. Place the mould in a pan half filled with boiling water, and boil it for three hours. NOTE. — This pudding will be much lighter if the water in which it is cooked is only allowed to come half-way up the sides of the mould. Alexandra Pudding. — One tea-cupful of milk, one teacupful of sugar, one table-spoonful flour, three eggs, the rind of one lemon, four table-spoonfuls powdered sugar. Line a pie-dish with pastry, following the directions for lemon pudding in page 145. Place the flour and sugar in a basin, grate over them the lemon -rind, then drop in one by one the yolks of egg. Stir well together, then add by degrees the milk. Still continue stirring until the mixture is quite smooth. Pour this mixture into the pie-dish, place the dish in rather a quick oven, and bake twenty-five minutes. Place on a dry plate the whites of egg, and with a dry knife whip them to a stiff froth. Sprinkle over them four table-spoonfuls of powdered sugar. Take the pie-dish from the oven and place the whites of egg and sugar very roughly over the top. Return the pie-dish to the oven until the whites of egg have a pale-brown colour. Strawberry Jam Pudding.— One pound flour, one half pound suet, one breakfast-cupful of strawberry jam, one half pint of milk, one half tea-spoonful of carbonate of soda, one pinch of salt. Remove all skin from the suet, place it on a board, arid with a sharp knife mince it very finely. Place the chopped suet in a basin, add the flour and salt, stir all well together. Place now on a plate the soda, and with the blade of a knife make it very smooth, then add it to the mixture in the basin. Add now the jam and milk, stir all well together. Dip the centre of a pudding-cloth in boiling water, sprinkle over it a little dry flour, place it in a dry basin, then pour the mixture into the centre. With a piece of strong twine tie the mixture into the centre of the towel. Place in a large sauce-pan of boiling water a small plate, add half a tablespoonful of salt, put in the pudding, and allow it to boil two hours. Vermicelli Pudding. — Four ounces of vermicelli, two ounces suet, one gill and a half of milk, one quarter of a pound of sugar, one table-spoonful of marmalade, six eggs, six drops ratifia. Take a dry mould, place in it a small piece of butter, dip the mould in boiling water, and when the butter melts, take the mould from the sauce-pan, and turn the mould from side to side to allow the butter to run into all the corners. Remove now from the suet all skin, and placing the suet on a board chop it very finely.