Read Ebook: The Sure to Rise Cookery Book Is Especially Compiled and Contains Useful Everyday Recipes also Cooking Hints by T J Edmonds Ltd

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Ebook has 333 lines and 17240 words, and 7 pages

Stir sufficient rice in boiling water, let boil quarter of an hour, then drain water off, stirring into the boiled rice a cupful of milk and dessertspoonful of sugar. Make a custard , put the rice into a dish, mix thoroughly with the custard while hot. Grate nutmeg on top; bake as usual.

SAGO PUDDING .

Stir sufficient sago in boiling water, let boil 15 minutes, then drain water off, stir into the sago a cupful of milk and dessertspoonful sugar; make custard ; pour the stewed sago into a dish, mix well with the custard while hot. Grate nutmeg on top; bake as usual.

YORKSHIRE PUDDING.

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 .

Slice sufficient white or brown bread 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 , and pour over while hot, grate nutmeg on; bake as usual.

RASPBERRY PUDDING.

MODE.--Beat butter and sugar to a cream, add eggs , then the flour, baking powder and jam; put into a buttered basin, and steam 2 1/2 hours.

DATE PUDDING.

MODE.--Beat butter and sugar to a cream, add eggs, and beat well. Then add milk, dates , 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 in a pie dish. Pour in batter, and bake in quick oven; serve hot.

FRUIT PUDDING.

Beat butter and sugar to a cream, add eggs 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.

Core and halve the apples, beat eggs, add flour, baking powder and milk. Grease a pie dish; lay the apples in , pour the mixture over, then sprinkle in the minced suet, and grate nutmeg on top. Bake moderate half-hour.

DOMINION PUDDING.

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 1 1/4 hours.

BEEF STEAK PUDDING.

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.

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.

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 1/2 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.

Beat butter 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.

HENDY PUDDING.

Mix all dry ingredients with water to a stiff dough, which divide into three, place alternately in greased basin a layer of dough, then jam, steam 3 hours. Serve with sweet or jam sauce.

BAKED APPLE DUMPLINGS.

Pare and core the apples, fill cavity with sugar and nutmeg, roll each separately in paste, put in baking dish, and quarter cover with hot water containing half cup sugar, one ounce of butter, one tablespoonful of Golden Syrup. Baste frequently, allow three-quarters of an hour to bake, try with skewer; serve with custard or cream.

CHRISTMAS PLUM PUDDING.

Mix ingredients well together, and add 6 eggs well beaten, and three-quarters of a pint of milk; divide into two, and boil 8 hours, or four, and boil 6 hours.

DOUGHNUTS.

Beat sugar and eggs together in a separate basin, rub butter into flour, add salt and baking powder, mix well, then mix flour with the eggs and sugar, roll out, cut into rounds, and fry in hot lard; serve hot.

"Do you love me?" said the cup to the custard. "I'm just brimming up in you," replied the custard. "You sweet thing," answered the cup. "Delightful."

A GOLDEN RULE.--Hold fast to that which is good.

MINCE PIES.

INGREDIENTS.--Mince meat, a sufficiency, and puff or short paste Recipes .

Roll out the paste to a suitable thickness, line with it the patty pans, previously well buttered; put in each sufficient mince meat, make lids of paste, cover over, press lightly at the edges, neatly trim round with a knife, and bake in a moderately quick oven. When done, sprinkle with powdered white sugar.

MINCE MEAT.

Put apples and raisins through mincer, then mix with all other ingredients well together, put into jars, with piece of paper on top dipped in brandy, then cover.

MARMALADE CHEESE CAKES.

Melt the butter, beat the eggs, and add to marmalade. Line patty pans with puff paste , pour in the mixture, and bake in a quick oven.

PLAIN PUFF PASTRY.

MODE.--Place the flour on a pastry-board with the butter, chop the butter into the flour with a knife, then put into a basin, add baking powder, and sufficient water to make a soft dough. Roll out several times.

SHORT PASTRY.

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