The Sure to Rise Cookery Book 3

The Sure to Rise Cookery Book 3

YORKSHIRE PUDDING.

 

1 heaped breakfastcup flour

1 pint milk, good measure

½ teaspoon salt

3 eggs

1 tablespoon dripping

 

Sift flour into a basin, sprinkle salt over it, and make a hole in

the middle. Break each egg separately, and stir gradually in, add

sufficient milk with wooden spoon until thick batter, then add and mix

remainder of milk, and allow the batter to stand for half-an-hour.

Place the dripping into a baking dish, make quite hot, and pour in

batter; bake slowly for half-hour. A layer of raisins put in bottom of

tin before pouring in batter makes a nice raisin Batter Pudding; try

this.

 

 

BREAD AND BUTTER PUDDING (Without Eggs).

 

Slice sufficient white or brown bread (stale) to fill a good-sized

pie dish, and spread each slice thinly with butter. Grease the dish,

then lay in the slices, sprinkling some currants, sultanas, and sliced

candied peel between each layer, adding a little sugar and spice also.

Then moisten the bread with a cup of milk. Prepare a pint custard (see

direction for Custard, page 41), and pour over while hot, grate nutmeg

on; bake as usual.

 

 

RASPBERRY PUDDING.

 

¼ lb. butter

¼ cupful sugar

2 eggs

1 teaspoonful Edmonds’ Baking Powder

2 tablespoonfuls raspberry jam

1 breakfastcup flour

 

MODE.—Beat butter and sugar to a cream, add eggs (well beaten), then

the flour, baking powder and jam; put into a buttered basin, and steam

2½ hours.

 

 

DATE PUDDING.

 

3 ozs. butter

6 ozs. flour

2 or 3 eggs

1 small teaspoon Edmonds’ Baking Powder

4 ozs. sugar

4 ozs. dates

3 tablespoons milk

1 teaspoon lemon juice

 

MODE.—Beat butter and sugar to a cream, add eggs, and beat well. Then

add milk, dates (chopped up fine), lemon juice, and last sift in the

flour and baking powder mixed. Steam 2 hours in a buttered mould.

 

 

RITA’S APPLE PUDDING.

 

Mix thoroughly a teaspoon of Edmonds’ Baking Powder with a breakfastcup

of flour. Beat 2 eggs well, add 1 gill of milk, and a tablespoon of

butter, beat all together 15 minutes. Place 2 inches of stewed apples

(sweetened) in a pie dish. Pour in batter, and bake in quick oven;

serve hot.

 

 

FRUIT PUDDING.

 

1 small cup sugar

2 breakfastcups flour

1 tablespoonful butter

2 eggs

2 teaspoonfuls Edmonds’ Baking Powder

¾ cup milk (or more)

 

Beat butter and sugar to a cream, add eggs (beaten) and milk. Mix

flour and baking powder together, and add to mixture. Grease two small

dishes, fill half full of fresh fruit, pour over the batter; bake 1

hour.

 

 

AMERICAN PUDDING.

 

4 apples

½ pint milk

2 eggs

1 tablespoon flour

½ nutmeg

1 tablespoon minced suet

½ teaspoon Edmonds’ Baking Powder

Sugar, sweeten to taste

 

Core and halve the apples, beat eggs, add flour, baking powder and

milk. Grease a pie dish; lay the apples in (cut part down), pour the

mixture over, then sprinkle in the minced suet, and grate nutmeg on

top. Bake moderate half-hour.

 

 

DOMINION PUDDING.

 

1 breakfastcup flour

½ breakfastcup sugar

1 tablespoonful butter

1 egg

½ cupful sweet milk

1 teaspoon Edmonds’ Baking Powder

 

Rub butter into flour and Edmonds’ Baking Powder, add sugar, beat egg

and milk together, and mix all into batter. Place some raisins at

bottom of mould or basin, pour batter over, and steam for 1¼ hours.

 

 

BEEF STEAK PUDDING.

 

½ lb. bread crumbs

½ lb. flour

1 teaspoonful Edmonds’ Baking Powder

1 lb. of steak

½ lb. suet

3 kidneys

Seasoning

 

Mix crumbs, flour, suet, salt to taste, and baking powder, with enough

cold water to make stiff paste. Roll out and line a basin, leaving a

small hole at the bottom of paste. Cut steak up and dredge with flour.

Cut kidney small; add pepper and seasoning; cover with a thick layer of

paste, and boil about 3 hours.

 

 

COCOANUT CUSTARD.

 

Put small teacupful of desiccated cocoanut in pie-dish, then make a

pint custard of 2 eggs, and pint of milk, with two dessertspoonfuls

sugar. Pour over cocoanut, and bake as usual.

 

 

SUET DUMPLINGS.

 

1 teacupful flour

2 tablespoonfuls chopped suet

Cold water

pepper and salt to taste

½ teaspoon Edmonds’ Baking Powder

1 dessertspoonful chopped parsley

 

Mix all the dry ingredients, rubbing suet into the flour, and make all

into stiff paste with cold water. Cut and roll into balls, covering the

outsides with flour, which prevents breaking. When ready, drop them

into the stew, which must be boiling slowly, and cook for half-hour

longer.

 

 

APPLE DUMPLINGS.

 

3 ozs. flour

½ teaspoon Edmonds’ Baking Powder

3 apples

3 ozs. suet

3 ozs. breadcrumbs

¼ teaspoon salt

3 dessertspoonfuls sugar

 

Prepare the apples, make a paste of flour, suet, breadcrumbs, add

baking powder, salt, and water to mix. Place a piece of paste round

each apple, put dessertspoonful sugar in each, then cover the top. Put

dumplings loose into pan of boiling water, when they come to surface

give them ½ hour.

 

 

ROLLED FRENCH PUDDING.

 

Roll out a nice suet crust as for rolly poly, scatter over some chopped

figs, dates, apple or lemon juice, finely chopped candied peel,

breadcrumbs, golden syrup, ground ginger, and nutmeg, little pieces of

butter here and there, roll up, secure ends, tie in cloth, and boil

about 2 hours; put pudding into boiling water.

 

 

BAKED JAM ROLL.

 

½ lb. flour

4 ozs. dripping (or lard or butter)

Salt a little

½ teaspoon Edmonds’ Baking Powder

½ teaspoon Sugar (fine)

Water to mix

 

Beat butter (or dripping) to a cream, add all other ingredients, and

sufficient water to make a dough, roll out into shape, and spread with

apricot or raspberry jam, sliced apples, plums, or any fruit desired

could be substituted for jam. Put in a baking dish; bake in moderate oven.