8 ounces of pine kernels 8 ounces of almonds
4 ounces of dates or figs 4 ounces of sultanas
Blanch the almonds, and grind them with the pine kernels in a nut mill, and pound well in a mortar. Clean and partly cook the sultanas by pouring boiling water over them a few hours before required. Stone, and clean the dates, and chop them up; mix all together by putting through a mincing machine. Steam in a basin or mold about seven hours. Any other nuts or fruits may be substituted.
1 pint milk
1ounce of sugar
Pass the cake through a nut mill, or break into small pieces, put it into a basin, and pour the boiling milk over; let it stand for fifteen minutes, then beat well with a fork, and add the sugar and sherry. Put into a greased pie dish to bake for twenty minutes. A little lemon rind or juice may be added if liked.
2 1/2 ounces rice
2 tablespoons sugar
1 1/2. pints milk
Wash the rice, and put it into the boiling milk in a double saucepan, and simmer gently until well done. Put the sugar into a small saucepan with four tablespoons of water, and boil until it becomes brown and thick; then spread it round a mold which has been previously warmed. Pour the rice into the mold, and set it in a stewpan with some boiling water. Put the pan into the oven until the top of the pud-ding is brown; then set it on stove to simmer half an hour longer. Turn out, and serve very hot.
1 ounce of sago 1 pint of milk 1/2 ounce butter
1 dessertspoon of sugar Thin rind of 1/2 lemon A little grated nutmeg
Wash the sago, and put it in a pie dish, with as much boiling water as will just cover it; let it stand for an hour. Meantime put the milk in a saucepan with the lemon rind, and let it simmer until it is nicely flavored. Pour away any water that the sago has not absorbed, and add the milk, which must have been strained and sweetened and the but-ter melted in it. Grate over it a little nutmeg, and bake it in a moderate oven for about an hour.
1 teacup of butter
1 teacup of milk
1 teacup of golden syrup
1 teacup of preserved ginger chips 1 teaspoon carbonate soda
1 teacup of flour
Warm the butter, syrup and milk together. When well mixed, sprinkle in enough flour to make a stiff batter. Add the ginger chips and soda last, and steam for about five hours.
4 slices bread and butter
1 tablespoon raspberry jam
1/2 ounce of sifted sugar
Spread the jam on the bread and butter, and press them well together, cut into rounds with a cutter, dip in a good batter, and fry a golden brown. Serve with the sugar sprinkled over. Any other jam may be used.
1 pound of pieces of stale bread 1 pint of boiling milk Little nutmeg
2 ounces of butter 1 1/2 ounces moist sugar 4 ounces of sultanas
Pour the milk on the bread, let it stand for a few minutes, then mash it up. Mix the sugar and butter together, and add to the bread and milk; mix well, and put in a buttered dish, and bake one and one-half hours in a moderate oven.