Part 59 (1/2)

Jam Roly-poly Pudding.

_Ingredients_--1 lb. of flour.

4, 6, or 8 oz. of suet, finely chopped.

Some red jam.

1 teaspoonful of baking powder.

_Method._--Put the flour into a basin, and add to it the suet and baking powder.

Mix it with a little cold water and roll it out.

Spread it with the jam, and roll up in the form of a bolster.

Scald and flour a cloth, and sew, or tie, the pudding firmly in it.

Boil for two hours.

Treacle Roly-poly Pudding.

Make like a jam roly-poly, using treacle instead of jam.

Custard Pudding.

_Ingredients_--1 pint of hot milk.

3 eggs.

2 tablespoonfuls of castor sugar.

A little flavouring essence.

A little pastry.

_Method._--Line a pie-dish with pastry.

Beat the eggs in the milk, with the sugar.

Add the flavouring essence, and strain into the pie-dish.

Bake in a moderate oven for one hour, or until set.

Note.--A richer custard may be made by using five yolks and one whole egg.

Bread-and-b.u.t.ter Pudding.

_Ingredients_--Some slices of bread-and-b.u.t.ter.

2 tablespoonfuls of sugar.

1 pint of milk.

A few currants, nicely washed.

1 or 2 eggs, if liked.

_Method._--Put some thin slices of bread-and-b.u.t.ter in the bottom of a pie-dish.