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Show 1 'I PUDDINGS ALL LIKED 11 POPULAR DESSERTS FOR ANY TIME OF THE YEAR. fH Directions for Preparation of Flvo (SI Delicious Confections Spanish 11 Rice Pudding Makes a Welcome ifl After-Dinner Dish. Ml Lomon Pudding Iloqulrcd: Ono il egg, ono ounce of butter, ono teacup- , fftH ful of flour, half a toaspoonful of H grated lomon rind, ono toucupful of IH grntod sugar, ono tenspoonful of bak- H lug powder. 'IH Cream tho butter and sugar, add f H tho egg, sift In gradually tho mlxod flour, baking powder nnd lomon rind. jjH Pour Into buttored bnsln and steam flH for ono hour. It n largo pudding Is required, tnko doublo quantities of 1 H everything 'H Baked Sultann Pudding Half a 1 'fl pound of flour, half a pint of milk, ono ! egg, two largo tablcspoonfuls of chopped suet, quarter of a pound of 'IH sultanas, hair a tenspoonful of ground 11 ginger, ono tenspoonful of baking 11 powder, a llttlo grated lemon rind. H Mix nil tho Ingredients together, jH and then pour In tho benten egg and IH milk. Bent woll for n few minutes, pour Into n grcns.cd plo dish and bnko jH for nn hour. Turn out and serve, sprinkled with whlto sugar. JM Spanish Itico Pudding Ono teacup-ful teacup-ful of rice, ono pint and n half of milk, ono tnblcspoonful of sugar, ono 11 Inch of cinnamon, Jam, tho whlto of an iM egg. Boll tho rlco slowly In tho milk with il tho cinnamon, till tho milk Is ab- fl sorbed. Take up tho cinnamon nnd " add tho sugar, nnd let It cool a lit- tie. Butter a plo dish, spread n layer I of rice ovor tho bottom, thon n thin ' layer or Jam, nnd so on till tho dish Is fH full. Lot tho rlco como Inst. Boat tho whlto of an egg till stiff, pllo It roughly over tho pudding nnd servo. Glngor Pudding Quarfor of n 11 pound of suet, thrco ounces or bread- i crumbs, thrco ounces ot sugar, ono ,!H tenspoonful of powdered ginger, six . ounces of Hour, ono tenspoonful ot JM linking powder, half a pound of i'H treacle, half a pint of milk. Mix all tho dry ingredients togothor. i'l Warm tho treacle, und milk, stir Into tho dry Ingrcdlonts, put Into a greased mold nnd boil for four hours. Stonmed Marmalade Puddings Tho i jH weight of two eggs in butter and j lH sugar, ono tenspoonful ot baking pow- ' JH der, threo ounces of Hour, ono egg, ono gill of milk, ono tnblospoonful or - )H marmnlado. |