THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

PUDDINGS and DESSERTS

RAISIN PUFFS

2 Eggs 2 Cups Flour
', Cup Butter 1 Cup Milk
3 Teaspoons Baking Powder ', Package seeded Raisins chopped
2 Tablespoons Sugar fine.
Mix thoroughly and steam half an hour in small buttered cups.
Mrs. Lys
TWO-IN-ONE-PUDDING

| cup flour, pinch of salt and 1!4 teaspoons baking powder sifted
together. Rub in | tablespoon shortening, 1/3 cup light brown sugar.
Add | cup chopped dates or | cup raisins. Add !4 cup milk and
mix together. Grease pudding pan and put mixture in.

Make a sauce of:

1 Cup Brown Sugar 2 Teaspoons Vanilla or Lemon

1 Tablespoon Flour extract
Pinch of Salt 1 Tablespoon melted Butter

2 Cups Hot Water

Pour over the batter and bake 25 minutes. (Makes its own sauce).
Lottie Walker Thompson

LEMON SPONGE CUSTARD

2 Tablespoons Butter 1 Lemon Rind, grated

1 Cup Sugar 3 Tablespoons Lemon Juice
2 Tablespoons Flour 2 Egg Yolks

1 Cup Milk 2 Egg Whites

Cream butter and add the sugar gradually. Then add the flour,.
milk, lemon juice and rind, and the beaten egg yokes.

Beat mixture slightly and fold in egg whites beaten stiff. Turn into
a buttered pudding dish, set in a pan of boiling water and bake
for about thirty minutes.

Maisie Fleming

ROYAL NAVY PUDDING
3, Pound Flour 1 Teaspoon Baking powder
4 Pound Suet = Teaspoon Ground Ginger
2 Tablespoons Sugar 5 Teaspoon Salt

', Pound “Domolco” Molasses Not quite 14 Pint Milk

Add baking powder, salt and ginger to flour, chop suet finely, add
it with the sugar, just melt the molasses and add with the milk, mix
well together, then turn into greased basin, cover with a greased
paper, and steam for about three hours. N.B.—An egg may be
added if liked.

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