The economics of modern cookery, or, A younger son's cookery book.

  • Mallock, M. M.
Date:
1900
Catalogue details

Licence: In copyright

Credit: The economics of modern cookery, or, A younger son's cookery book. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Yorkshire Pudding. Grease a dripping-tin very well, let it get hot in the oven, fill it to the depth of rather over ^ inch with batter No. 1 or No. 2, and bake a light bright brown. Baked Batter Pudding with Fruit, etc. Two-thirds fill a china souffle case with batter No. 2, slightly sweetened, and drop into it either apples divided into neat, even-sized segments, or'ripe cherries, or other fruit. Bake till well risen and lightly browned. Steamed Batter Pudding. Two-thirds fill a greased basin with batter No. 2, slightly sweetened as for the above. Drop in a dozen or so of dried cherries cut in halves, or of sultana raisins, and steam till firm. The cherries or raisins sink to the bottom, and when the pudding is turned out give it a coloured top. Pancakes. Melt some lard in a saucepan, and let it stand by the side of the fire to keep warm. Put a little into a small frying-pan or omelet-pan, and make it hot till it smokes. Then pour quickly into the middle of it a small wine- gla.ssful of batter No. 1 or 2. If the fat is hot enough, it will run all over the pan at once; if not, it must be made to by tilting it from side to .side. Let it set undisturbed for a minute or so, and then run a knife-blade round the edge to free it from the sides of the pan. Give the pan a shake to see if it sticks