Part 5 (1/2)

No 94 PLUM OR CURRANT DOUGH PUDDING

Ingredients, two pounds of dough from the baker's, four ounces of pluill of ether in a pan; tie up the pudding in a well-greased pudding-cloth, and place it in a pot containing _boiling_ water, and allow it to continue boiling for two hours; at the end of this ti will be done, and may be turned out on its dish

No 95 CHRISTMAS PLUM PUDDING

Ingredients, two pounds of flour, twelve ounces of raisins, twelve ounces of currants, twelve ounces of peeled and chopped apples, one pound of chopped suet, twelve ounces of sugar, four eggs, one pint and a-half of round allspice Boil the pudding four hours First, put the flour, suet, and all the fruit in a large pan;made a deep hole in the ar, and allspice, and half a pint of the s, and the reether with the hand, tie up the pudding in a well-greased and floured cloth, boil it for at least four hours, taking care that the water boils before the pudding is put into the pot to boil When done, turn the pudding out on its dish, and, if you can afford it, pour over it the following sauce:--

No 96 SWEET PUDDING SAUCE

Ingredients, two ounces of coar, chopped leill of any kind of spirits, and half a pint of water First ar in a sether with a wooden spoon, then add the water, spirits, and lemon-peel; stir the sauce on the fire till it co

No 97 JAM PUDDING

Ingredients, one pound of flour, six ounces of suet, half a pint of water, a pinch of salt, one pound of any kind of common jam, at 7_d_ Mix the flour, suet, water, and salt into a fir-pin, sprinkling so to either; fold up the paste, and roll it out again; repeat the rolling-out and folding three tihter Next, roll out the paste one foot long by eighteen inches wide, spread the ja in the forreased and floured cloth, tie it up tightly at both ends; put the pudding into a pot of _boiling_ water, and boil it for nearly two hours; when done, turn out carefully on to its dish, without breaking the crust

No 98 RHUBARB PIE

A bundle of rhubarb, one pound of flour, six ounces of butter, or lard, or dripping, half a pint of water, a pinch of salt, ditto of baking-powder, eight ounces of ar First, cut up the rhubarb in pieces about an inch long, wash them in plenty of water, and drain them in a colander, or sieve Next, place the flour in a pan, or on the table, make a hollow in the -powder in it, pour in the water to dissolve theredients with the fingers of both hands, until the whole has become a firm, smooth, compact kind of paste You now put the cleaned rhubarb into a pie-dish, with the sugar and a gill of water, roll out the paste to the exact size of the dish, and after wetting the edges of the dish all round, place the rolled-out paste upon it, and by pressing the thue, the paste will be effectually fastened on, so as to prevent the juice fro out at the sides; a small hole the size of a sixpence must be made at the top of the pie, for ventilation, or otherwise the pie would burst Bake the pie for an hour and a quarter

No 99 FRUIT PIES IN GENERAL

All kinds of fruit pies areNuredients, eight ounces of stoned raisins, eight ounces of washed and dried currants, one pound of tripe, one pound of apples, one pound of chopped suet, four ounces of shred candied peel, one pound of ar, one ounce of allspice, the juice and the chopped rind of three leill of rum First chop the raisins, currants, apples, and the tripe all together, or separately, until well redients, hly until well incorporated with each other; put the mince-meat into a clean dry stone jar, tie some thick paper, or a piece of bladder over the top, and keep it in a cool place till wanted for use

No 101 MINCE-PIE PASTE

Ingredients, one pound of flour, eight ounces of butter or lard, three gills of water, half an ounce of salt, a tea-spoonful of baking-powder

Place the flour on the table, hollow out a hole or well in the centre with your fist, place the salt and baking-powder in this, add the water and the butter, work all together lightly with the fingers, without positively absorbing or entirely uniting the butter with the flour, but, on the contrary, keeping the butter in distinct pieces here and there; then roll up the paste in the forh, spread it out on the floured table, and, with a rolling-pin, roll it out to the extent of eighteen inches in length, by eight inches wide; then fold the paste in three equal folds, roll it out the reverse way, fold it up again as before, and after repeating the rolling out and folding up a third time, the paste will be ready for use

No 102 TO MAKE A MINCE-PIE

Having prepared the paste according to the directions given in the foregoing Number, divide it in two equal parts, roll these out either round or square, place one of the flats on a tin baking-dish, wet all round the edge of the paste, spread some of the mince-meat about half an inch thick all over the paste to within an inch of its edge, then cover all in by laying the other flat of paste evenly upon the whole, press all round the edge of the pie with your thu out at the sides, score the pie neatly over the surface, in the form of reversed strokes, and bake it for an hour

No 103 JAM TART

Prepare some paste, as in No 101, and use this toany kind of common jam, instead of mince-meat, for the purpose

No 104 BAKED APPLE DUMPLINGS

Ingredients, one pound of flour, four ounces of chopped suet, half a pint of water, a pinch of salt, eight or ten large apples peeled With the above ingredients prepare some suet paste, as directed in No 97; divide the paste into about eight equal parts, first make these into balls with the hand, and then roll thee saucer, envelop an apple in each flat of paste, and, wetting the edges ater, gather theether to fasten thes, thus formed, must be placed on the twisted end, at equal distances of three inches apart fro-dish, and baked in the oven for about three-quarters of an hour