_Ingredients._—1 lb. of flour, ¾ lb. of stoned raisins, ½ lb. of
suet, a pinch of salt, 1 oz. of sugar, a little grated nutmeg, milk.
_Mode._—Chop the suet finely; stone the raisins and cut them in halves;
mix these with the suet, add the salt, sugar, and grated nutmeg, and
moisten the whole with sufficient milk to make it of the consistency of
thick batter. Put the pudding into a pie-dish, and bake for 1½ hour,
or rather longer. Turn it out of the dish, strew sifted sugar over,
and serve. This is a very plain recipe, and suitable where there is a
family of children. It, of course, can be much improved by the addition
of candied peel, currants, and rather a larger proportion of suet: a
few eggs would also make the pudding richer. _Time._—1½ hour. _Average
cost_, 9_d._ _Sufficient_ for 7 or 8 persons. _Seasonable_ in winter.
RAMAKINS, to serve with the Cheese Course.
_Ingredients._—¼ lb. of Cheshire cheese, ¼ lb. of Parmesan cheese, ¼
lb. of fresh butter, 4 eggs, the crumb of a small roll; pepper, salt,
and pounded mace to taste. _Mode._—Boil the crumb of the roll in milk
for 5 minutes; strain, and put it into a mortar; add the cheese, which
should be finely scraped, the butter, the yolks of the eggs, and
seasoning, and pound these ingredients well together. Whisk the whites
of the eggs, mix them with the paste, and put it into small pans or
saucers, which should not be more than half filled. Bake them from 10
to 12 minutes, and serve them very hot and very quickly. This batter
answers equally well for macaroni after it is boiled tender. _Time._—10
or 12 minutes. _Average cost_, 1_s._ 4_d._ _Sufficient_ for 7 or 8
persons. _Seasonable_ at any time.
RAMAKINS PASTRY, to serve with the Cheese Course.
_Ingredients._—Any pieces of very good light puff-paste, Cheshire,
Parmesan, or Stilton cheese. _Mode._—The remains or odd pieces of paste
left from large tarts, &c., answer for making these little dishes.
Gather up the pieces of paste, roll it out evenly, and sprinkle it
with grated cheese of a nice flavour. Fold the paste in three, roll it
out again, and sprinkle more cheese over; fold the paste, roll it out,
and with a paste-cutter shape it in any way that may be desired. Bake
the ramakins in a brisk oven from 10 to 15 minutes, dish them on a hot
napkin, and serve quickly. The appearance of this dish may be very much
improved by brushing the ramakins over with the yolk of egg before they
are placed in the oven. Where expense is not objected to, Parmesan is
the best kind of cheese to use for making this dish. _Time._—10 to 15
minutes. _Average cost_, with ½ lb. of paste, 10_d._ _Sufficient_ for 6
or 7 persons. _Seasonable_ at any time.