The Skilful Cook Part 64

_Method._--Soak the bread in cold water until soft.

Squeeze it quite dry, and beat up with a fork.

Pour the boiling milk over.

Stir in the sugar and eggs, well beaten.

Then stir in the currants.

Bake in a pie-dish for two hours.

Baked Plum Pudding.

_Ingredients_-- lb. of finely-chopped suet.

lb. of flour.

lb. of raisins, stoned and chopped.

lb. of currants.

2 oz. of candied peel.

2 oz. of moist sugar.

1 egg.

2 teaspoonfuls of baking powder.

1 gill, or more, of milk.

_Method._--Put all the dry ingredients into a basin, and mix with the egg and milk; it must be quite stiff.

Bake in a greased baking-tin for one hour.

For serving, cut into squares, and dust them over with castor sugar.

Treacle Pudding.

_Ingredients_--1 lb. of flour.

lb of finely-chopped suet.

lb. of treacle.

oz. of ground ginger.

1 egg.

2 oz. of moist sugar.

1 gill of milk.

1 teaspoonful of baking powder.

_Method._--Put the dry ingredients into a basin.

Mix with the treacle and the egg well beaten with the milk.

Boil in a greased basin for four hours.

The egg may be omitted, if liked.

Plum Pudding.

_Ingredients_-- lb. of finely-chopped suet.

lb. of currants.

lb. of raisins, stoned and chopped.

6 oz. of flour.

6 oz. of bread-crumbs.

2 oz. of candied peel.

3 oz. of sugar.

1 gill of milk.

2 eggs.

teaspoonful of baking powder.

_Method._--Put the dry ingredients into a basin, and mix with the eggs and milk, well beaten together.

Boil in a cloth or basin for four hours.

Windsor Pudding.

_Ingredients_--2 oz. of semolina.

1 oz. of candied peel.

pint of milk.

lb. of treacle.

_Method._--Mix the milk smoothly with the semolina.

Then put it into a saucepan and stir until it thickens.

Add the treacle and candied peel; pour it into a pie-dish.

Bake for about thirty minutes.

Spring Pudding.

_Ingredients_--1 pint of gooseberries.

pint of milk.

4 oz. of moist sugar.

Slices of bread-and-b.u.t.ter.

_Method._--Stew the gooseberries with a very little water and the sugar for ten minutes.

Dip the bread into the milk, and lay a slice at the bottom of a pie-dish.

Put a layer of gooseberries on it.