Lowney's cook book

2 cups cold milk Mix first six ingredients; pour into buttered pudding dish; cook in a slow oven two hours, stirring occasionally the first hour. At the end of two hours add the cold milk and cook half an hour longer. Serve with sugar and cream. Christmas Plum Pudding 2 cups soft bread crumbs 1 teaspoon salt 2 cups chopped suet 1 teaspoon nutmeg 1 cup chopped raisins 6 eggs 1 cup chopped citron i cup brandy 1 cup cleaned currants \ tablespoon lemon rind Mix ingredients; pour into buttered mold; cover and steam four hours; bake in oven one half hour. Serve with Wine Sauce. Graham Plum Pudding 1| cups graham flour 1 teaspoon cinnamon 1 cup molasses | teaspoon cloves i cup milk 1 egg 1 cup seeded raisins \ teaspoon soda 2 tablespoons butter Beat egg; add liquids, flour in which soda has been sifted, fruit, spices and melted butter. Pour into buttered baking powder tins and steam four hours. Serve with Brown Sugar Sauce. Steamed Fig Pudding 1 cup chopped figs 2^ cups soft bread crumbs 1 cup chopped suet \ cup milk 3 eggs 1 cup brown sugar 1 teaspoon salt Cover bread crumbs with milk. Chop figs and suet together, add other ingredients, pour in buttered melon mold and steam from three and half to four hours. Serve with Stirling Sauce. Date Pudding Use rule for Fig Pudding, adding one cup each chopped dates and shredded almonds, and omit figs. Roley Poley Pudding Roll pastry or a baking-powder biscuit dough very thin, about one eighth of an inch in thickness, spread with jam, blackberry, black currant, or raspberry. Roll like a jelly roll, press, and close the ends as tight as possible. Tie in a floured cloth, and cook in boiling water two hours, or steam in steamer one hour. Remove from cloth and serve on hot platter with Foamy Sauce. Cream Croquettes 2 cups milk scalded | cup sugar 4 tablespoons cornstarch 2 eggs I cup cold milk i cup chopped almonds 1 teaspoon vanilla Mix cornstarch and cold milk, add hot milk, and cook in double boiler until mixture thickens. Add eggs well beaten, sugar, almonds and vanilla. Cook two minutes. Pour into shallow pan; chill; cut into squares or rounds; dip in crumbs, egg and crumbs, fry in hot fat. Drain on brown paper, roll in powdered sugar, and serve. Serve with Lemon Sauce. 228 lowney's cook book English Pudding i cup butter 1 teaspoou soda 1 cup seeded raisins ^ teaspoon cloves 1 cup molasses i teaspoon cinnamon f cup milk i teaspoon mace 1 teaspoon salt 3| cups flour Cream butter; add remaining ingredients; pour into buttered mold; steam four hours. Serve with Brandy Sauce or Foamy Sauce. PUDDING SAUCES Apricot Sauce i cup apricot jam, or i cup water 1 cup apricot juice 1 teaspoon cornstarch i cup sugar 1 tablespoon lemon juice few gi'ains salt Boil all ingredients ten minutes. Apple Sauce 1 cup chopped ajjple | cup cold water 1 tablespoon arrowroot few grains cinnamon few grains salt 1 tablespoon lemon juice grated rind of i lemon Cook all together ten minutes. Strain, add more lemon juice if needed. Banana Sauce 1 cup water 3 tablespoons lemon juice 1 cup sugar 2 eggs. 3 banana pulps few grains salt Boil sugar and water ten minutes. Mix remaining ingredients and pour hot syrup on to them. Beat well and serve hot. Creamy Sauce I cup butter 2 tablespoons cream A cup powdered sugar 2 tablespoons wine