Page:Mrs Beeton's Book of Household Management.djvu/1044

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Ingredients.—¾ of a lb. of finely-chopped suet, ¾ of a lb. of flour, ¾ of a lb. of raisins (stoned), ½ a pint of milk, a saltspoonful of salt.

Method.—Mix all the dry ingredients together, add the milk and stir well. Put into a well-greased basin, and boil or steam for about 3 hours. Serve with any suitable sweet sauce, or with a little sugar.

Time.—About 3¾ hours. Average Cost, about 1s. Sufficient for 8 or 9 persons.

Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.

Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick, smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, put a tablespoonful of dripping into a piedish, and while it is heating give the batter another good beating. Pour into the dish, and bake in a quick oven for about 35 minutes. Serve with sugar, butter and sugar, jam or stewed fruit.

Time.—2 hours. Average Cost, 4½d. Sufficient for 4 or 5 persons.

Ingredients.—¾ to 1 pint of milk, 6 ozs. of flour, 4 eggs, a good pinch of salt.

Method.—Mix the flour and salt together, and make a well in the centre of the flour. Beat the eggs thoroughly, strain them into the flour, and stir gently so that the flour becomes gradually incorporated. Add the milk a little at a time until the batter has the consistency of thick cream, then cover, and let it stand for 1 hour. When ready, pour into a well-buttered basin, cover with a scalded, well-floured cloth, and boil for about 1¼ hours.

Time.—Altogether, about 3 hours. Average Cost, 6d. Sufficient for 5 or 6 persons.