Put the flour into a basin, beat the egg, add it with a little of the
water to the flour. Beat it well, then add the remainder of the water,
and let the batter stand. Melt a small piece of fat, or heat the oil, in
a frying-pan the size of the pancake required; pour in just enough
batter to cover the bottom, and fry it a light brown on both sides,
either tossing it, or turning it with a fork. Sprinkle each pancake with
lemon-juice and castor sugar, and serve on a hot dish.
Stewed Pears. Time—5 hours.
6 large pears, ½ lb. brown sugar, ½ pint water, rind of 1 lemon, a few
cloves.
Peel the pears, cut them in halves, and core them. Lay them in a
stew-pan with the sugar, water, lemon-rind, and cloves. Cover tightly,
first with brown paper, then with lid of stew-pan. Stew gently 4 or 5
hours.
Pears can also be stewed in a stone jar in the oven, but must always be
well covered up.
Economical Plum Pudding. Time—11 hours.
1 lb. raisins, ½ lb. currants, ½ lb. suet, ½ lb. flour, ¼ lb.
bread-crumbs, 2 oz. brown sugar, ¼ lb. almonds, ¼ lb. candied peel,
grated rind of 1 lemon, ¼ of a nutmeg grated, ½ teaspoonful mixed spice,
golden syrup and beer from ¼ pint upwards.
Stone the raisins, wash and dry the currants, shred the suet fine,
prepare the bread-crumbs, chop the candied peel, blanch and chop the
almonds. Mix these all well together with the flour, sugar, grated
lemon-rind and nutmeg, mixed spice, and enough golden syrup and beer to
form a stiff mixture. Boil in basins or moulds for ten hours.
Scotch Plum Pudding. Time—4 hours.
½ lb. flour, ½ lb. carrots, ½ lb. potatoes, ½ lb. suet, ½ lb. currants,
½ lb. raisins or sultanas, 2 oz. candied peel, ¼ lb. golden syrup.
Peel the potatoes, scrape the carrots, boil both till tender, then mash
them. Add to these the flour, currants, raisins or sultanas, suet and
peel chopped fine, and lastly the golden syrup. Boil in a greased basin
for 3 hours.
Silk Pudding. Time—5 hours.
1 lb. red currants, ½ lb. raspberries, ¼ lb. tapioca, 1 teacupful water,
¼ lb. castor sugar.
Soak the tapioca in the water over-night, next morning stew all gently
together for at least 4 to 5 hours. Turn into a wetted mould and serve
cold.
Any other fresh fruit can be used.
Stewed Prunes. Time—2 hours.
1 lb. prunes, ½ lb. white sugar, ½ pint water, stick cinnamon or
lemon-rind to taste.
Soak the prunes over-night in cold water. Next morning put them in a
stew-pan with the sugar, water and flavouring, and stew slowly about 2
hours.
Stewed Rhubarb and Rhubarb Fool. Time—1½ hour.
Rhubarb, lemon-rind, loaf sugar.
Wash the rhubarb, peel it, cut into pieces about three inches long, put
it with the sugar, lemon-rind and enough water to cover it, either in a
stew-pan, or in an earthenware jar in the oven, for about 1 hour. If
liked, it may then be passed through a sieve, and well mixed with the
beaten yolk of an egg, while the white should be beaten to a stiff
froth, and used to ornament the dish.
_Gooseberry Fool_ can be made the same way.
Roly Poly or Suet Pudding. Time—2 hours.
¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, ¼
teaspoonful salt.
Chop the suet fine, rub it well into the flour, add the salt,
baking-powder, and sufficient cold water to make a stiff paste. Turn on
to a floured board, roll into a long thin piece, spread with jam, not
too near the edge, roll up, pressing the edges together. Dredge a
pudding cloth with flour, place the pudding on it with the join
downwards, roll up in the cloth, and tie up the ends. Place in boiling
water, and boil about 1½ hour.
_Suet Pudding_ is made the same way, the jam being left out, or replaced
by treacle, currants, or sultanas.
Swiss Fritters. Time—½ hour.