View report page

196
Plain Suet Pudding.—
¼lb. suet. ¾lb. Hour.
A little salt and cold water.
The pudding is much improved if 12 ozs. of flour and 3 of stale
breadcrumbs is used instead of all flour.
Shred the suet finely, mix it with the flour and salt, and enough
water to form a stiff paste. Tie it in a floured cloth, and place it
in boiling water. Boil quickly for an hour and a quarter. If you
have currants stir them in. Cost about 3d.
Oatcakes.—Mix some oatmeal to a stiff paste with a little
water or milk. Roll out quite thin, and bake till crisp.
Dripping Pudding.—Rub 2-ozs. of dripping and a pinch of
salt into ½lb. of flour. Add one teaspoonful of baking powder.
Mix into a paste with milk or water. Steam (or boil in a floured
cloth) for two hours. Serve with treacle.
Fig or Date Pudding.—Put a handful of odd crusts or pieces
of bread in a basin, pour over some boiling water, and cover till
soft. Then press it, pour away the water and beat up the bread
with a fork till there are no lumps left. Chop up a teacupful of
mutton suet and two cups full of cooking figs or dates. Take out
any date stones and hard tops and mix all well together with two
cups full of flour and one of sugar. Add about one cup full of milk
or water (the mixture should not be very stiff). Put it into a
greased basin, tie a cloth well over it, put it into a saucepan of fast
boiling water and keep it boiling for three hours. The pudding
can be turned out whole on a dish, or sent up in the basin.