The Art of Living in Australia, by Philip E. Muskett

Chapter XXII.

Fifty Recipes for Sweets

Apple and Tapioca

6 Apples — 3d.

1 1/2 oz. Tapioca — 1/2d.

1/2 Lemon — 1/2d.

2 oz. Sugar

1 1/4 pints Water

A few drops of Cochineal — 1/2d.

Total Cost — 41/2 d.

Time — Half an Hour

Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a glass dish. Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils. Cook it till quite clear, sweeten and flavour with a few drops of lemon juice, and colour with cochineal. Pour over the apples and put away till cold; it is then ready to serve.

SHORT PASTRY— No. 1

1 lb. Flour

6 or 8 oz. Dripping

1 gill Water

Total Cost — 2d.

Sift the flour into a basin, rub in the dripping very lightly until it is quite fine, mix into a very stiff dough with the water, turn on to a floured board, and knead into a smooth paste. Roll out to the required thickness, and it is ready at once. This will be found an exceedingly nice paste for everyday pies, and it is very wholesome. The dripping should be clarified, directions for which are given elsewhere.

SHORT PASTRY— No. 2

1 lb. Flour — 2d.

8 oz. Butter

1 gill Water

Juice of Half a Lemon — 6d.

Total Cost — 8d.

Sift the flour into a basin, rub the butter lightly in, until it is fine as bread crumbs; make a well in the centre, and strain the lemon juice. Mix into a stiff paste with the water, knead for a few minutes until it is quite smooth, it is then ready for use. A crust may be made with lard just in the same way; this is much lighter of digestion than a butter crust, and should always be given to anyone suffering from a weak digestion.

Flaky Crust

1 lb. Flour — 2d.

4 oz. Butter — 3d.

4 oz. Lard

1/2 pint Water

Juice of Half a Lemon — 2d.

Total Cost — 7d.

Sift the flour into a basin, cut about one ounce of the lard into it with a knife, then mix into a paste with the water; it should be about the same consistency as the butter. Roll it out evenly, and lay on it small pieces of the butter and lard, sprinkle with flour and roll into three; roll out again and proceed as before. It is ready for use at once if required, but it is much improved by standing in a cool place for an hour. This kind of pastry requires a very quick oven; and if used for meat pies, a piece of buttered paper should be laid over the top as soon as it has rise, to prevent it getting too brown.

SUET PASTRY— No. 1

1 lb. Flour — 2d.

10 oz. Beef Suet

1/2 pint Water — 3d.

Total Cost — 5d.

Sift the flour into a basin, and make it into a firm paste with the water. Free the suet from skin, and put it twice through a sausage machine. Roll the paste out, and put half over it in very tiny pieces; sprinkle with flour and fold into three. Double the ends over till they meet, roll out again, and put on the rest of the suet and proceed as before. It is then ready for use, but is much improved by standing for an hour in a cold place. This is a very wholesome pastry, and particularly nice for meat pies. If it is properly made, it ought to rise like the best puff pastry; it is an easy crust to make in hot weather, when the puff crusts made with butter are troublesome.

SUET PASTRY— No. 2

1 lb. Flour — 2d.

8 oz. Suet

1/2 pint Water

Pinch of Salt — 3d.

Total Cost — 5d.

Sift the flour into a basin; prepare the suet by cutting it into very thin slices and then shredding it up very fine indeed; mix it in with the flour. Stir in the water until it is a firm consistency, but do not use too much water, or the paste will be tough. Suet crust should be kept as dry as possible. Turn it on to a floured board and knead for a few minutes. It is then ready for use; this crust is suitable for all kinds of boiled puddings, such as meat, apple, jam, & c. These puddings require to be boiled for a very long time. They must always be plunged into boiling water, and kept boiling and covered with water all the time they are cooking.

Suet Pudding

1 lb. Flour — 2d.

8 or 10 oz. Suet

1/4 teaspoonful Salt

1/2 pint Water

2 Cold Potatoes — 3d.

Total Cost — 5d.

Time — Two Hours and a Half.

Sift the flour and salt into a basin, mash the potatoes or rub them through a sieve, and stir them in. Shred the suet finely and mix in thoroughly with a knife; make into rather a stiff paste with the water, dip a pudding cloth into boiling water. Put the pudding into the centre, and tie up tightly. Plunge into boiling water and boil steadily for two hours; turn out of the cloth carefully into a hot dish, and serve. This pudding is delicious with roast meat, or it may be served as a sweet; jam sauce is nice poured round it. A recipe for this will be found elsewhere.

Hasty Pudding Souffle

1 pint Milk — 2d.

2 Eggs — 2d.

1 oz. Flour

1 oz. Sugar

Flavourings — 1d.

Total Cost — 5d.

Time — 40 Minutes

Put the milk on to boil, mix the flour smoothly with a little cold milk; when the milk in the saucepan nearly boils stir this in and stir until it boils. Then take off the fire and beat in the sugar, flavouring, and the yolks of the eggs. Whisk the whites to a stiff froth and stir them lightly in, pour into a buttered pie-dish, and bake in a brisk oven for forty minutes; serve hot.

Cheese Cakes

1 pint Sour Milk — 2d.

2 Eggs — 2d.

1/2 lb. Flaky Pastry — 3d.

2 oz. Sugar

Flavouring — 1d.

Total Cost — 8d.

Time — 15 Minutes.

Pour the milk through a sieve and use only the thick curd which does not run through into the basin; beat in the sugar, yolks of the eggs, and flavouring to taste. Roll our some flaky pastry and line some patty pans with it; fill them with rice or crusts of bread, and bake for about ten minutes. Then take out the rice or crusts and fill with the cheese cake mixture. Finish baking, and stand on a sieve till cool. Sprinkle well with sugar, and serve cold.

Banana Souffle

6 Bananas — 2d.

2 oz. Sugar — 1/2d.

1/2 pint Milk — 1d.

2 Eggs — 2d.

Total Cost — 51/2 d.

Time — 5 Minutes.

Choose ripe bananas, peel and slice them up, and lay them in a glass dish, sprinkle with sugar. Make a custard with the milk and yolks of the eggs by directions for boiled custard, flavour with a pinch of ginger, and pour it over the bananas. Let it stand till quite cold, then whip the whites to a very stiff froth and heap them on top; sprinkle with sugar, and serve.

Boiled Custard

1 pint Milk — 2d.

3 Eggs — 3d.

1 1/2 oz. Sugar

Flavouring — 1d.

Total Cost — 6d.

Time — 5 Minutes

Put the yolks of the eggs into a basin and whisk them. Put the milk into a saucepan, and when it is boiling pour it over the eggs, stirring all the time. Strain back into the saucepan and whist well till it comes to boiling point; draw away from the fire, but continue whisking for a few minutes. Then pour into a basin, sweeten and flavour to taste, and it is ready for use.

Cornflour Custard

1/2 pint Milk — 1d.

1 Egg — 1d.

1 dessertspoonful Cornflour

Sugar and Flavouring — 1d.

Total Cost — 3d.

Time — 5 Minutes.

Put the milk into a saucepan to boil, mix the cornflour with a spoonful of cold milk, and when the milk in the saucepan is nearly boiling, stir it in and continue stirring till it boils. Let it boil two or three minutes, then draw the saucepan away from the fire, beat in the yolk of the egg and flavouring. Put back on the fire and bring to boiling point; it is then ready for use. This is a good sauce for plum or other puddings and fruit tarts.

Bachelor’s Buttons

5 oz. Flour — 1/2d.

2 oz. Sugar — 1/2d.

1/2 teaspoonful Carbonate of Soda

1 oz. Butter

1 teaspoonful Cream of Tartar

6 drops Essence of Almonds — 2d.

Total Cost — 3d.

Time — 10 Minutes.

Rub the butter into the flour, stir in the sugar, carbonate of soda, and cream of tartar; mix into a stiff dough with the egg and flavouring. Roll into small balls about the size of a marble; toss in coarse sugar, put on to a greased baking sheet, and bake from five to eight minutes.

Prince of Wales Cakes

1/4 lb. Flour — 1/2d.

1/4 lb. Cornflour — 1d.

1 gill Milk — 1/2d.

1/2 teaspoonful Baking Powder — 1/2d.

2 oz. Butter — 2d.

1 Egg — 1d.

Flavouring — 1/2d.

2 oz. Sugar — 1/2d.

Total Cost — 61/2 d.

Time — 20 Minutes.

Mix the flour, cornflour, and baking powder together, beat the butter and sugar to a cream, beat in the egg, flavouring, and milk, then the flour, &c., and continue to beat for five minutes. Butter some small bun tins, half fill them with the mixture, put into a moderate oven and bake for about twenty minutes; stand on a sieve till cold.

Normandy Pudding

2 Stale Buns — 2d.

1 Egg — 1d.

1/2 pint Milk — 1d.

Sugar — 1/2d.

Total Cost — 41/2 d.

Time — One Hour and a Half.

Boil the milk and pour it over the beaten egg, sweeten to taste. Put the buns into a pie-dish, pour over the custard, cover and leave for an hour. Then put into a moderate oven and bake for about half an hour. Serve hot.

Rusk Pudding

1 slice of Dry Bread

2 Eggs — 2d.

1 oz. Sugar — 1/2d.

Half a Lemon — 1/2d.

1 1/2 pints of Milk — 4d.

1 tablespoonful Jam — 1d.

1/2 tablespoonful Cornflour — 1/2d.

Total Cost — 81/2 d.

Time — One Hour.

Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold.

Bedford Pudding

Dry Crusts of Bread

1/2 pint of Milk — 1d.

1 tablespoonful Jam — 1d.

2 Eggs — 2d.

1 1/2 oz. Sugar — 1/2d.

Total Cost — 41/2 d.

Time — Three-quarters of an Hour.

Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it; turn into a basin and beat it smooth with a spoon. Then beat in the yolks of the eggs, sugar, milk, and a little grated lemon peel. Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spread over the jam; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold.

De Mestre Pudding

1/2 lb. Flour — 1d.

1/4 lb. Raisins — 2d.

1/4 lb. Sugar — 1d.

1 oz. Dripping

1 teaspoonful Carbonate of Soda

1 gill Boiling Water — 1/2d.

Total Cost — 41/2 d.

Time — Three Hours.

Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement.

Yankee Pudding

1 Egg, and its Weight in Flour — 1 1/2d.

Sugar — 1/2d.

Bread Crumbs — 1/2d.

1 tablespoonful Marmalade — 1d.

1/2 teaspoonful Carbonate of Soda

1/2 gill Milk — 1/2d.

Total Cost — 4d.

Time — One Hour.

Mix the flour, sugar, and bread crumbs together; stir in the marmalade. Make the milk just warm, dissolve in it the soda. Beat up the egg and mix together, pour this over the dry ingredients, beat for a few minutes; turn into a buttered basin. Tie over it a cloth, plunge into boiling water, and boil one hour. Serve either hot or cold. A spoonful of marmalade placed on the top of this pudding just before serving is an improvement.

Sponge Roll

3 tablespoonsful Flour — 1/2d.

3 tablespoonsful Sugar — 1d.

3 Eggs — 3d.

2 teaspoonsful Baking Powder — 1d.

3 teaspoonsful Jam — 1 1/2d.

Total Cost — 7d.

Time — 10 Minutes.

Beat the eggs and sugar together for five minutes, mix the flour and baking powder together and stir them lightly in. Pour into a well-buttered tin and bake in a quick oven for eight or ten minutes. Turn on to a damp cloth and roll up directly; warm the jam in a saucepan while the roll is cooking, and if it is very stiff mix in a spoonful of water. Take the roll out of the cloth and lay flat on a piece of sugared paper, spread the jam on quickly and roll up again; place on a sieve till cold.

Seed Cake

1 lb. Flour — 2d.

6 oz. Dripping

6 oz. Sugar — 1 1/2d.

1 1/2 teaspoonsful Caraway Seeds — 1/2d.

1 Egg — 1d.

2 teaspoonsful Baking Powder

1 gill Milk or Water — 1 1/2d.

Total Cost — 61/2 d.

Time — One Hour and a Half.

Sift the flour into a basin and rub in the dripping; carefully stir in the sugar, baking powder, and caraway seeds.

Beat up the egg and milk or water, and mix the dry ingredients into a dough; beat for two or three minutes. Turn into a cake tin which has been well rubbed with dripping, stand on a baking sheet and place in a moderate oven. Bake for one hour and a half or longer, test it by running a skewer right through the centre; if it comes out clean the cake is done. Turn it out of the tine carefully and stand on a sieve till cold.

SCONES— No. 1

3/4 lb. Flour — 1 1/2d.

1/2 pint Milk — 1d.

1 oz. Butter — 1d.

2 teaspoonsful Baking Powder — 1 1/2d.

Total Cost — 5d.

Time — 10 Minutes.

Rub the butter into the flour, stir in the baking powder, and make into a very light dough with the milk; turn on to a floured board, knead for a few minutes, roll out about half an inch thick. Cut into shapes, put on to a floured tin, and bake in a quick oven for about ten minutes. Serve either hot or cold.

SCONES— No. 2

1 lb. Flour — 2d.

1/2 pint Sour Milk

3 teaspoonsful Baking Powder

1 teaspoonful Salt — 1 1/2d.

Total Cost — 31/2 d.

Time — 5 Minutes.

Mix the flour, baking powder, and salt together, mix into a very light dough with the milk, adding a little more milk if necessary; turn on to a floured board and knead till smooth, roll out half an inch thick. Cut into small rounds and bake for about five minutes.

SCONES— No. 3

1 lb. Flour — 2d.

2 oz. Dripping

1 oz. Sugar

1/2 pint Sour Milk

1 teaspoonful Cream of Tartar

1/2 teaspoonful Carbonate of Soda — 1 1/2d.

Total Cost — 31/2 d.

Time — 20 Minutes.

Rub the dripping into the flour; stir in the sugar, cream of tartar, and soda. Mix into a very light dough with the milk, turn on to a floured board; divide into two parts. Flatten these out into two cakes, divide each one into four pieces, brush over with milk. Put on to a floured tin and bake in a hot oven from fifteen to twenty minutes.

Potato Fritters

Cold Potatoes

1 Egg

2 oz. Sugar

Nutmeg or Lemon Peel

Hot Fat

Total Cost — 11/2 d.

Time — 5 Minutes.

Mash up the potatoes very smoothly, beat in the sugar and a flavouring of nutmeg or grated lemon peel. Beat up the egg and pour over the potatoes and mix into a paste; form into small round cakes. Fry in very hot fat till brown; pile high on a dish, sprinkle with sugar and serve. One egg is sufficient for about 1 lb., potatoes.

Apple Fritters

3 Apples — 2d.

Frying Batter — 1d.

Hot Fat

Sugar

Lemon — 1d.

Total Cost — 4d.

Time — 5 Minutes.

Peel and slice up the apples into rounds, take out the core with a small round cutter. Make frying batter by directions given elsewhere, and flavour with lemon juice. Dip in the pieces of apple, plunge into plenty of hot fat, and fry till a good colour. Drain on kitchen paper, pile high on a dish, and sprinkle well with sugar; serve very hot.

Sweet Omelet

2 Eggs — 2d.

1/2 oz. Butter — 1/2d.

1 teaspoonful Jam — 1/2d.

Sugar — 1/2d.

Total Cost — 31/2 d.

Time — 5 Minutes.

Put the yolks of the eggs into a basin and beat in half the sugar, put the whites on to a plate with a little sugar, and whip till stiff; mix with the yolks. Put the butter into a small frying-pan, and when it is dissolved pour in the mixture; leave over the fire for about three minutes. Then hold the pan in front of the fire for a minute or two to brown the top. Put the jam on to a hot plate, slip the omelet on the top; serve at once.

Tapioca Meringue

1 pint Milk — 2d.

1 1/2 oz. Tapioca — 1/2d.

1 oz. Sugar — 1/2d.

Whites of 2 Eggs — 1d.

Flavouring — 1/2d.

1 oz. Beef Suet — 1/2d.

Total Cost — 5d.

Time — Two Hours.

Wash the tapioca well in cold water, strain off the water, and put it into a pie dish. Chop the suet very finely and mix it in with the sugar; flavour with grated lemon peel or nutmeg, pour over the milk and mix well, stand in a very cool oven for two hours. Whip the whites of the eggs to a very stiff froth, flavour the same as the pudding, spread these on top, sprinkle with sugar, and stand in the oven till set; serve cold. This meringue is very much improved if a few macaroons are broken up and laid on the top before the eggs are put on, or if a spoonful of raspberry jam is spread over.

Hasty Pudding

1 pint Milk — 2d.

1 oz. Butter — 1d.

3 oz. Flour

2 oz. Sugar — 1d.

Total Cost — 4d.

Time — 5 Minutes.

Put the milk on the fire to boil, and when boiling stir in the flour quickly; it should be rather lumpy. Pour it into a dish, melt the butter and sugar, and pour it in the middle of the pudding. A little flavouring of grated lemon peel may be put into the milk, or jam served with the pudding.

Quick Pudding

1 Egg

1 tablespoonful Flour — 1d.

1 tablespoonful Jam

1 teaspoonful Sugar

1 teaspoonful Baking Powder — 2d.

Total Cost — 3d.

Time — 5 Minutes.

Mix the flour and baking powder together, beat the egg till very light, whisk in the sugar, and stir in the flour. Pour into a buttered tin, and bake five minutes; turn on to a sugared paper spread with jam. Roll up and serve. Custard sauce is nice with this.

Stanley Pudding

1 pint Milk

2 oz. Flour — 2d.

1 oz. Sugar — 1d.

2 Eggs — 2d.

2 spoonful Jam — 1d.

Total Cost — 6d.

Time — One Hour.

Put the milk into a saucepan, mix the flour with a little cold milk; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up. Pour into a basin and beat in the yolks of the eggs and the sugar; turn into a pie dish and bake till firm. Spread a spoonful of jam on the top; whip the whites of the eggs to a stiff froth and spread them over, sprinkle with sugar, and put back in the oven to set. Serve cold.

Imitation Omelet

1 Egg — 1d.

1/2 gill Milk — 1/2d.

1 teaspoonful Sugar

1 teaspoonful Jam

1 teaspoonful Flour — 1d.

Total Cost — 21/2 d.

Time — 5 Minutes.

Beat the yolk and white of egg separately; beat the flour and milk together, and mix in the sugar and yolk of egg. Stir in the white, butter a saucer, put the jam at the bottom. Pour in the mixture, bake in the oven for five minutes, sprinkle with sugar, and serve.

Oxfordshire Pudding

1 pint Milk — 2d.

1 1/2 oz. Rice — 1/2d.

1 oz. Sugar

Rind of Half a Lemon — 1/2d.

Total Cost — 3d.

Time — Two Hours.

Wash the rice well, strain off the water and put it into a pie-dish. Mix in the sugar and the rind of the lemon; pour over the milk, and let it sand for half an hour. Put it into a very slow oven, and bake till firm. This is a very delicious pudding if properly made; it should be firm, but not dry.

Milk Biscuits

1/2 lb. Flour — 1d.

1 gill Milk — 1/2d.

1 oz. Butter

1/4 saltspoonful Salt — 1d.

Total Cost — 21/2 d.

Time — 10 Minutes.

Rub the butter into the flour, sprinkle in the salt, and make into a dough with the milk; knead till smooth, roll out very thin. Cut into small rounds, prick well with a fork, put on to a floured tin and bake for about ten minutes. They should not get brown.

Soda Cake

1 lb. Flour — 2d.

1/2 lb. Currants — 2d.

1/2 lb. Sugar — 1d.

6 oz. Dripping

1 1/2 teaspoonsful Carbonate of Soda

1/2 pint Milk — 2d.

Total Cost — 7d.

Time — Two Hours.

Rub the dripping and the flour together; clean and stir in the currants and sugar. Stir in the soda and mix into a dough with the milk, beat for a few minutes. Pour into a tin which has been well rubbed with dripping, bake in a moderate oven for two hours.

Digestive Biscuits

1/2 lb. Brown Meal

1/4 lb. Flour — 1 1/2d.

1 1/2 gills Water

1 oz. Butter or Lard

1 oz. Sugar — 1d.

Total Cost — 21/2 d.

Time — 5 Minutes.

Mix the meal and flour together, rub in the butter or lard and the sugar; mix into a dry paste with water, knead till smooth. Roll out very thin, cut into rounds, and bake in rather a slow oven.

Lemon Pudding

1/2 lb. Flour — 1d.

3 oz. Suet — 1d.

1 Egg — 1d.

2 Lemons — 1d.

2 oz. Sugar

1/2 gill Water — 1/2d.

Total Cost — 41/2 d.

Time — Two Hours.

Sift the flour, chop the suet finely, and mix together. Stir in the sugar and the grated rind of the lemons, beat up the egg, add the juice of one lemon, and mix the pudding into a dough with this, and a little water if required. Dip a cloth in boiling water, tie the pudding in it; plunge into boiling water and boil two hours. Take out of the cloth and turn on to a hot dish, and pour round it the following sauce: Squeeze the juice of the other lemon into a small saucepan, stir in some sugar and a gill of water, and boil up; it is then ready.

Black Cap Pudding

1 pint Milk — 2d.

2 Eggs

1 oz. Currants — 2d.

1/2 lb. Flour — 1d.

Total Cost — 5d.

Time — One Hour.

Put the eggs into a basin, beat in the flour, and then the milk, pour into a battered basin. Clean the currents and drop them in; steam for one hour, turn out of the basin, sprinkle with sugar, and serve.

Rock Cakes

1/2 lb. Flour

2 oz. Dripping — 1d.

1/4 lb. Sugar — 1d.

2 oz. Currants — 1d.

1 Egg — 1d.

1 oz. Peel — 1d.

1 teaspoonful Baking Powder — 1/2d.

Total Cost — 51/2 d.

Time — 15 Minutes.

Rub the dripping and flour together, stir in the sugar, currants (well cleaned), the baking powder, and the peel. Beat up the egg and pour it in, and make into a very stiff dough; take up in rough pieces and lay on a greased tin, bake in rather a quick oven for fifteen minutes.

Kingswood Pudding

1/4 lb. Flour — 1/2d.

1/4 lb. Bread Crumbs — 1d.

1/4 lb. Raisins — 2d.

6 oz. Suet — 1 1/2d.

1/4 lb. Sultanas — 2d.

1/4 lb. Sugar — 1d.

2 Apples — 1d.

Total Cost — 9d.

Time — Six Hours.

Mix the flour and bread crumbs together. Any dry pieces of bread will do if put through the sausage machine; shred the suet finely and mix it in with the sugar. Stone the raisins and pull them in half, and clean the sultanas; mix these in. Peel and core the apples; put in the pips, chop the apples finely, and add them. Let it stand for an hour, and then mix it into a paste; the juice from the applies and the sugar will be found sufficient. Press into a basin, tie down tightly, and boil at least six hours. This will be found an excellent pudding if well boiled.

Delhi Pudding

1 pint Milk — 2d.

1 oz. Almonds — 1d.

2 oz. Sugar

1 1/2 oz. Arrowroot — 2d.

Total Cost — 5d.

Time — 5 Minutes.

Blanch and chop the almonds very small, mix them with the sugar and arrowroot. Put the milk on to boil, and when it boils pour it on to the arrowroot and stir; if it does not get thick enough, pour back into the saucepan and boil for a minute. Turn into a wet mould and stand away till firm; then turn out and serve with jam or custard sauce, or it may be served plainly.

Rothsay Pudding

1/4 lb. Flour — 1/2d.

1/4 lb. Bread Crumbs — 1d.

1/4 lb. Suet — 1d.

1 oz. Sugar

1 tablespoonful Vinegar — 1/2d.

1 gill Milk — 1d.

1 tablespoonful Raspberry Jam — 2d.

1 Egg

1/2 teaspoonful Carbonate of Soda — 1d.

Total Cost — 7d.

Time — Two Hours.

Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce.

Rhubarb Mould

1 bundle Rhubarb — 3d.

6 oz. Sugar — 1 1/2d.

1/4 lb. Sago

1/2 pint Water — 1 1/2d.

Total Cost — 6d.

Time — 20 Minutes

Wipe and cut up the rhubarb and put it on to boil with one gill water, and boil for about ten minutes. Wash the sago and soak it in one gill warm water, then add to the rhubarb. Stir in also the sugar, and boil for about ten minutes or longer, stirring constantly. Pour into a basin or mould which has been dipped in cold water, and stand away till cold and firm, then turn out and serve. A little boiled custard is a great improvement to this dish.

Apples and Rice

3 Large Apples — 2d.

2 oz. Rice — 1d.

2 oz. Sugar — 1/2d.

1 tablespoonful Jam — 1d.

1 Egg — 1d.

1/2 pint Milk — 1d.

Total Cost — 61/2 d.

Time — Half an Hour.

Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft. While they are baking, boil the rice and milk together till the rice is soft and the milk absorbed. Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour. Serve either hot or cold.

Rice Blacmange

1 pint Milk — 2d.

1 1/2 oz. Ground Rice — 1/2d.

1 oz. Sugar

Flavouring — 1d.

Total Cost — 31/2 d.

Time — 5 Minutes.

Put the milk on to boil with a strip of lemon peel in it; when nearly boiling mix the rice in a spoonful of cold water and pour it in. Stir till it boils, and let it boil two or three minutes; pour into a mould which has been dipped in cold water, and stand away till firm. Turn out when cold, and serve with jam, stewed fruit, or custard sauce.

Devonshire Junket

1 quart Milk — 4d.

1 tablespoonful Rennet

1 oz. Sugar — 1d.

Nutmeg — 1/2d.

Total Cost — 51/2 d.

Time — Two Hours.

Make the milk tepid, stir in the sugar and a spoonful of rennet or a rennet tablet; pour into a dish and stand on the stove till solid. Grate a little nutmeg on top and serve cold. Rennet can be bought at the chemist’s ready for use; but rennet tables, which answer very nicely, can be used instead. These can be bought in many places, and keep good a long time.

Banbury Cakes

1/2 lb. Pastry — 5d.

1 oz. Currants

1 oz. Raisins

Half a Lemon

Half an Orange — 2d.

1 oz. Cake or Bread Crumbs — 1/2d.

1 oz. Sugar — 1/2d.

Total Cost — 8d.

Time — 20 Minutes.

Stone the raisins and chop them lightly, put them into a basin with the currants cleaned, the sugar, and the cake or bread crumbs. Mix together, grate over the rind of half a lemon, and half an orange. Strain in the juice, and let it stand for an hour. Roll out the pastry and cut into rounds about three inches long. Lay a little of the mixture in the centre, close over the pastry, turn the cake over, flatten it out in the middle. Brush over with sugar, and bake in rather a quick oven. Serve warm.

Lemon Biscuits

1/2 lb. Flour

3 oz. Dripping — 1d.

1 teaspoonful Baking Powder

3 oz. Sugar — 1d.

1 Lemon — 1d.

1 Egg — 1d.

Total Cost — 4d.

Time — 10 Minutes.

Rub the dripping into the flour, stir in the sugar and baking powder, and grate over the rind of the lemon. Beat up the egg and strain in the lemon juice; add these to the dry ingredients, mix into a stiff dough, and knead for a few minutes. Roll out, cut into small biscuits, and bake in a quick oven for about ten minutes.

Yorkshire Tea Cakes

3/4 lb. Flour — 1 1/2d.

1 Egg — 1d.

1 1/2 gills Milk — 1d.

1 tablespoonful Yeast

1/2 tablespoonful Sugar — 1/2d.

1 oz. Butter — 1d.

Total Cost — 5d.

Time — One Hour and a Quarter

Rub the butter and flour together, make a well in the centre, sprinkle in the sugar, and drop in the egg. Mix the yeast and sugar in a basin, make the milk just tepid, and pour it over the yeast. Strain into the flour and egg and work into a light dough, divide into two parts. Rub a little butter over two small tins, and put one cake in each tin. Cover with thin paper, and stand the tins near the stove for an hour, or until they have risen to at least three times their original size; then bake in a quick oven for fifteen minutes. Serve either plain, or toasted and buttered.

Tea Cake

1 lb. Flour — 2d.

1/2 pint Milk — 1d.

2 oz. Butter — 1 1/2d.

1 Egg — 1d.

2 teaspoonsful Baking Powder

1 teaspoonful Sugar — 1 1/2d.

Total Cost — 7d.

Time — 20 Minutes.

Rub the butter into the flour, stir in the sugar and baking powder. Beat up the egg and milk, and mix the dry ingredients into a dough with them; divide into two pieces and form each into a flat cake. Cut lightly across into four with a knife, put on to a buttered tin, and bake twenty minutes. Cut open, butter, and serve.

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http://ebooks.adelaide.edu.au/m/muskett/philip/art/chapter22.html

Last updated Friday, March 7, 2014 at 23:09