Page:Australian enquiry book of household and general information.djvu/74

currants, one cup sultanas, four tablespoonsful good dripping, two or three eggs.

Mode: Crumb into your basin the stale loaf and to it add the flour, grate the nutmeg and ginger over it, then mix all the other ingredients together dry. Then beat up the eggs with a little milk and mix well. Pour into a well-greased mould or basin and boil. Serve with boiled custard.

Time: Two hours and a half.

Another Sunday Pudding.

Ingredients: Half a stale loaf, three medium-sized carrots, half a nutmeg, half a teaspoonful of ginger and pepper, one teaspoonful of baking powder, one cup of flour, one cup of sultanas, one cup of golden syrup, two eggs.

Mode: Crumb the loaf into a basin, grate the carrots, nutmeg and ginger over it, add the flour, baking powder and sultanas. Mix with the golden syrup and the eggs. Boil in a mould or basin. Time: Two hours.

Sultana Pudding.

Ingredients: Sultana raisins, slices of stale bread, two eggs, half pint of milk, vanilla flavouring, suet or beef dripping.

Mode: Butter a cake or pudding mould, and line thickly with sultana raisins, then fill up the mould with slices of stale bread, sprinkling each piece with the suet or beef dripping. Make a custard with two eggs and the milk, flavour with vanilla, and pour into the mould, let it stand ten minutes, then steam. It can be eaten with any sweet sauce.

Time: One hour.

Very Light Suet Pudding.—Sift together three cups of flour, two large teaspoons of baking powder, one half-teaspoonful of salt, and a little ground cloves and cinnamon. Add two cups of finely chopped suet, three fourths cup of syrup or molasses, two well beaten eggs, and enough milk to make rather stiff pudding batter. Give it a good beat, pour into buttered mould, steam for three hours and serve with syrup.

“Z” Pudding.

Ingredients: Two teaspoonsful of arrowroot, half a pint of milk, one teaspoonful of butter, three eggs, one tablespoonful of marmalade.

Mode: Mix the arrowroot smoothly with the milk in a saucepan, add to it the butter, and when thickened, take off the fire and let stand till cool, then stir in the eggs well beaten, and the marmalade. Beat all well together, pour into a buttered mould with a lid to it, or cover with a small plate, and steam. Be sure no water gets in.

Time: An hour and a half.

Cold Peach Puddings.

Ingredients: Two or three rounds of bread, peaches, sugar.

Mode: Cut the bread, and line a pudding basin or mould with it as neatly as you can. Have some peaches stewed with sugar, or the tinned fruit will do, in either case they should be only just warm. Fill the centre of the mould with peaches, and pour in enough of the syrup to well soak the bread. Place a saucer or small plate on the top and a heavy weight on that again. It should be done over night and left under the weight. An hour or two before using place in the ice chest. Turn into a glass dish for table.

French Pudding.

Ingredients: Six eggs, one and a half pints sweet milk, sugar and flavouring to taste.

Mode: Beat up the eggs, yolks and whites separately, add the milk, sugar, and flavour with any essence preferred, and stir in a pinch of salt. Take a tin mould (a smooth one is best), melt a tablespoonful of sugar in it (in the oven or a saucepan of hot water), making it run all over the mould, as you would butter if oiling it. When the whole is sugared, pour in the custard, cover with a saucer or plate if the mould has no cover, then stand in a saucepan of water, letting the water reach well up the mould, but not to boil into it. Let it cook slowly till set, be sure not to overcook it or it will become watery. Let it stand till cold and then turn out