inside scooped out, and the cavity filled with jam or stewed fruit and cream.
Time.—About 40 minutes. Average Cost, 8d. Sufficient for 6 or 8 persons.
1912.—SPAGHETTI PUDDING. (See Macaroni or Spaghetti Pudding, No. 1870.)
1913.—SPONGE PUDDING.
Ingredients.—12 ozs. of flour, 8 ozs. of golden syrup slightly warmed, 4 ozs. of suet finely-chopped, 1 level teaspoonful of carbonate of soda, milk.
Method.—Dissolve the soda in a little warm milk. Mix the flour and suet together, stir in the treacle, add the soda, and a little more milk if necessary, but the mixture should be rather stiff. Turn into a greased basin, and steam or boil from 2½ to 3 hours.
Time.—To cook the pudding, from 2½ to 3 hours. Average Cost, 7d. Sufficient for 5 or 6 persons.
Note.—See Canary Pudding, another variety of sponge pudding.
1914.—SPONGE CAKE PUDDING. (See Finger Pudding, No. 1845, Forest Pudding, No. 1846, Jenny Lind Pudding, No. 1865, and Savoy Pudding, No. 1907.)
1915.—SUET PUDDING.
Ingredients.—12 ozs of flour, 6 ozs. of finely-chopped suet, 1 teaspoonful of baking-powder, ¼ of a teaspoonful of salt, cold water.
Method.—Mix the flour, suet, baking-powder, and salt together, and add water gradually until a rather stiff paste is formed. Shape it into a roll, wrap it in a pudding-cloth, which must be previously scalded and well dredged with flour on the inner side, and secure the ends with string. Put it into boiling water, and cook for about 2¼ hours. Serve with jam, treacle, stewed fruit, or, if preferred, good gravy.
Time.—About 2¾ hours. Average Cost, 6d. Sufficient for 6 or 7 persons.
Note.—The above mixture may also be made into dumplings, which require boiling for two hours. For savoury dumplings, see Exeter Stew, No. 873.
1916.—SWISS PUDDING. (Fr.—Pouding à la Suisse.)
Ingredients.—6 large sour baking apples, about 8 ozs. of breadcrumbs, brown sugar, butter, 6 cloves.
Method.—Pare, core and slice the apples. Cover the bottom of a buttered piedish with breadcrumbs, add a layer of apple, sprinkle with
