Miss Cameron's cookery book

Three oz. bread crumbs, 2 oz. sugar, 3 oz. sultanas, a little ground cinnamon, 2 oz. chopped candied peel, 1 pint of Bird's custard, 1 cup of milk. Well butter a good-sized pie dish, and fill with alternate layers of bread crumbs, sultanas, peel, and sugar, sprinkling a very little cinnamon over each layer, pour over that the cup of milk, and leave to stand one hour. Make a pint of custard with a packet of Bird's custard powder, pour it gently over the whole, and bake in a quick oven half an hour. Serve with sweet cornflour sauce. Knight's Padding. Half lb. brown bread crumbs, \ lb. castor sugar, \ lb. candied peel, chopped as fine as possible; 4 eggs, \ lb. Hugon's beef suet. Slightly warm the Hugon's suet, and rub it to a cream with the sugar, using a wooden spoon. Beat in the eggs one by one, then the crumbs, and minced peel Pour into a buttered mould or basin, cover with a cloth or greased paper, and steam three and a half hours. Turn out, and serve with any sweet sauce. Chocolate Mould. One pint milk, If oz. Brown and Poison's cornflour, \ lb. Cadbury's grated chocolate (cocoa will do), 2 oz. castor sugar, if chocolate is used, J lb. if cocoa ; yolk of 1 egg, 1 teaspoonful of essence vanilla. Put half the milk on a saucepan to boil with the sugar; with the other half break the cornflour and chocolate in a basin, and stir till quite smooth. Pour the boiled milk on to this, pour back into saucepan, and boil for five minutes, stirring all the time. When cooked, take off the fire, add the yolk of egg and the vanilla, pour into a wet mould. When cold, serve with whipped cream. This dish is very nourishing, and very economical. Saucer Puddings. Three oz. self-raising flour, 3 oz. butter, 3 oz. sugar, | pint milk, 3 eggs well beaten. Cream butter, and add the sugar, flour, eggs, and milk. Beat well, and let it stand two hours before cooking. Bake twenty minutes in a hot oven, either in saucers or small plates. Spread jam on one piece, place another on the top, and serve at once. Frosted Lemon Pudding. Three-quarter pint bread crumbs or sponge cake, 1 quart milk, the juice and rind grated of 1 lemon, 3 eggs, eggs, £ lb. castor sugar. Put all in a pie-dish together, and bake in a slow oven for half an hour. When baked .cover with fresh fruit, the whites of eggs beaten very stiffly and sweetened. Place as rocky as possible on pudding, sprinkle with castor sugar, and put in cool oven for a few minutes to slightly brown. Preserved Ginger Pudding. A quarter lb. suet, 1 egg well beaten, J lb. preserved ginger, 1 gill of the syrup the ginger is preserved in, and a little milk, if necessary, but do not make too moist. Pour into buttered mould, and steam for two hours. Banana Trifle. Five or 6 bananas, some strawberry preserve, J pint of wine, or little liqueur, 1 pint of good custard, J pint of cream. Peel and split the bananas, cutting each half in two, spread thickly with the strawberry preserve, put together like sandwiches, pour over them the wine or liqueur, and allow to stand one hour ; have the custard ready cooled, and pour over them ; then whip the cream to a stiff froth and place it in rough heaps over the whole; decorate with chopped pistachios or crystallised violets. Economical Charlotte Kusse. Line a plain cake tin with sponge fingers, taking care to butter the tin well, decorate the bottom with diamonds of angelica and pieces of glace cherries, or sprinkle it well with chopped pistachios ; make a pint and a half of blanc-mangt with Bird's blanc-mange powder, vanilla flavour, according to directions on the packet, and pour into the tin. When cool and set, turn out and serve with either jam syrup poured round, or a pint of Bird's custard. Scotch Mist.