Part 56 (1/2)

Line a pie-dish with pastry; pour in the mixture.

Bake in a moderate oven until set.

Yorks.h.i.+re (or Batter) Pudding.

_Ingredients_-- lb. of flour.

1 pint of milk.

2 eggs.

A pinch of salt.

_Method._--Put the flour into a basin, make a hole in the middle, and put in the eggs unbeaten.

Stir smoothly round with a wooden spoon, adding the milk very gradually.

If it is to be served with meat, bake it in a baking-tin, which should be well greased with quite one ounce of b.u.t.ter or clarified dripping.

Curate's Puddings.

_Ingredients_--The weight of 3 eggs in each sugar, flour, and b.u.t.ter.

4 eggs.

A little flavouring essence of any kind, or the grated rind of a lemon.

_Method._--Rub the b.u.t.ter well into the flour.

Add the sugar and the four eggs, well beaten.

Half fill well-b.u.t.tered cups or moulds, and bake for twenty minutes or half an hour.

Serve with a wine or sweet sauce (_see_ Sauces).

Canary Pudding.

_Ingredients_--2 tablespoonfuls of flour.

2 tablespoonfuls of sugar 1 pint of milk.

2 eggs.

_Method._--Put the milk and sugar on to boil.

Mix the flour with a little cold milk.

When the milk boils pour in the flour, and stir it briskly until it thickens.

When cool, add the two eggs, well beaten.

Bake in a greased pie-dish for half an hour.

Christmas Pudding.

_Ingredients_--2 lb. of raisins.

1 lb. of suet.

lb. of candied peel.