* 1 pint Milk--2d. * * 2 Eggs * * 1 oz. Currants--2d. * * 1/2 lb. Flour--1d. * * Total Cost--5d. * * Time--One Hour. * Put the eggs into a basin, beat in the flour, and then the milk, pour into a battered basin. Clean the currents and drop them in; steam for one hour, turn out of the basin, sprinkle with sugar, and serve. ROCK CAKES * 1/2 lb. Flour * * 2 oz. Dripping--1d. * * 1/4 lb. Sugar--1d. * * 2 oz. Currants--1d. * * 1 Egg--1d. * * 1 oz. Peel--1d. * * 1 teaspoonful Baking Powder--1/2d. * * Total Cost--51/2 d. * * Time--15 Minutes. * Rub the dripping and flour together, stir in the sugar, currants (well cleaned), the baking powder, and the peel. Beat up the egg and pour it in, and make into a very stiff dough; take up in rough pieces and lay on a greased tin, bake in rather a quick oven for fifteen minutes. KINGSWOOD PUDDING * 1/4 lb. Flour--1/2d. * * 1/4 lb. Bread Crumbs--1d. * * 1/4 lb. Raisins--2d. * * 6 oz. Suet--1 1/2d. * * 1/4 lb. Sultanas--2d. * * 1/4 lb. Sugar--1d. * * 2 Apples--1d. * * Total Cost--9d. * * Time--Six Hours. * Mix the flour and bread crumbs together. Any dry pieces of bread will do if put through the sausage machine; shred the suet finely and mix it in with the sugar. Stone the raisins and pull them in half, and clean the sultanas; mix these in. Peel and core the apples; put in the pips, chop the apples finely, and add them. Let it stand for an hour, and then mix it into a paste; the juice from the applies and the sugar will be found sufficient. Press into a basin, tie down tightly, and boil at least six hours. This will be found an excellent pudding if well boiled. DELHI PUDDING * 1 pint Milk--2d. * * 1 oz. Almonds--1d. * * 2 oz. Sugar * * 1 1/2 oz. Arrowroot--2d. * * Total Cost--5d. * * Time--5 Minutes. * Blanch and chop the almonds very small, mix them with the sugar and arrowroot. Put the milk on to boil, and when it boils pour it on to the arrowroot and stir; if it does not get thick enough, pour back into the saucepan and boil for a minute. Turn into a wet mould and stand away till firm; then turn out and serve with jam or custard sauce, or it may be served plainly. ROTHSAY PUDDING * 1/4 lb. Flour--1/2d. * * 1/4 lb. Bread Crumbs--1d. * * 1/4 lb. Suet--1d. * * 1 oz. Sugar * * 1 tablespoonful Vinegar--1/2d. * * 1 gill Milk--1d. * * 1 tablespoonful Raspberry Jam--2d. * * 1 Egg * * 1/2 teaspoonful Carbonate of Soda--1d. * * Total Cost--7d. * * Time--Two Hours. * Mix the flour, crumbs, finely chopped suet, and sugar in a basin, then stir in the jam. Beat up the egg and milk, and stir it in. Mix up the carbonate of soda and the vinegar together; beat it in, and when well mixed pour it into a buttered basin. Tie up carefully, and boil for two hours; turn out on to a hot dish, and serve either with sifted sugar or custard sauce. RHUBARB MOULD