Part 2 (2/2)

Ingredients, one pound and a-half of flour, six ounces of suet chopped fine, two pounds of peeled apples, four ounces of sugar, a little salt, and three gills of water Mix the flour, suet, and salt with three quarters of a pint of water into a fir a rolling-pin to roll it out; and line a greased cloth, which you have spread in a hollow fore basin, with the rolled-out paste; fill up the hollow part of the paste with the peeled apples, gather up the sides of the paste in a purse-like for in the cloth, boil it in plenty of boiling water for two hours, and when it is turned out of the cloth on to its dish, cut out a round piece froar

No 46 RICE AND APPLES

Ingredients, one pound of rice, twelve apples, two ounces of sugar Tie up the rice very loose in a pudding-cloth, so as to ad it inal quantity While the rice is boiling, which will take about one hour, peel the apples, and put them in a saucepan with nearly half-a-pint of water, a bit of butter, lear, and stew the for a fewis done and turned out on its dish, pour the apple-sauce over it This cheap kind of rice pudding may also be eaten with all kinds of fruits, prepared in the same manner as herein directed for apples

No 47 BROWN AND POLSON PUDDING

Ingredients, six ounces of Brown and Polson's prepared Indian corn, two quarts of ar, a bit of cinnas Mix all the above ingredients (except the eggs) in a saucepan, and stir thes beat up; reased with butter, and bake the pudding for one hour Brown and Polson's prepared Indian corn is a most excellent and economical article of food, equal to arrow-root, and will prove, on trial, to be both substantial and nutritive, and also easy of digestion to the most delicate stomachs

No 48 BROWN AND POLSON FRUIT PUDDING

Prepare the pudding batter as indicated in the foregoing Nureased pie-dish, strew about two pounds of any kind of fruit upon this, such as gooseberries, currants, plums, cherries, etc, and then pour the re an hour and a quarter

Peeled apples or pears may be used for the same purpose

No 49 BROWN AND POLSON THICK MILK

Ingredients, three ounces of Brown and Polson's prepared Indian corn, one quart of ar, a bit of cinnaether in a saucepan, and stir the on the fire for ten minutes This thick milk is most excellent for children's breakfast or supper, and would be found both cheaper and better for their health than a sloppy redients, three pounds of potatoes, two quarts of ar, a bit of les First, bake the potatoes, if you have means to do so, or let them be either steamed or boiled; when done, scoop out all their floury pulp without waste into a large saucepan, and ie fork or a spoon; then add all the res), stir the potato batter carefully on the fire till it cos; pour the batter into a greased pie-dish, and bake the pudding for an hour in your oven, if you have one; if not, send it to the baker's

No 51 YEAST DUMPLINGS

Ingredients, two pounds of flour, a halfpenny worth of yeast, a pinch of salt, one pint of milk or water Put the flour into a pan, with your fist hollow out a hole in the centre of the flour, place the yeast and salt at the bottom, then add the radually h perfectly sh must then be covered over with a cloth, and in the winter must be placed on a stool in a corner near the fire, that it inal quantity When the dough has risen in a satisfactory manner, which will take about an hour, dip your hand in soether, without allowing it to stick to your hands; divide it into about twelve equal parts; roll these with flour into balls, and as you turn theently into a pot on the fire, half full of _boiling_ water; allow the water to boil up once as you drop each du in separately, before you attes froether, as this accident would produce a very unsatisfactory result, and spoil your dinner Yeast duht boil out of the pot They will require about half-an-hour's boiling to cook them; they , and salt or sugar

No 52 NORFOLK DUMPLINGS

Ingredients, two pounds of flour, a pint of redients be wellthe paste into twelve equal parts, roll these into balls, drop each of the_ water on the fire, and allow the du rather fast for half-an-hour, at the end of which time they will be done They should then be eaten while hot, with a little butter or dripping, and either sugar, treacle, or salt

Norfolk dus to eke out an insufficient supply of baked e family of children

No 53 STEWED EELS

First skin, gut, and trim away the fins fro; put these into a saucepan, add a bit of butter, a spoonful of flour, some chopped parsley, pepper and salt, a little h water to cover the pieces of eel; put the them round in the saucepan occasionally until they are done

No 54 STEWED OYSTERS

Put the oysters, with their liquor and a little water or milk, into a saucepan; add a bit of butter kneaded, that is, well mixed with a table-spoonful of flour; pepper, and a little salt; stir the oysters over the fire until they have gently boiled for about fivesome slices of toasted bread