GERMAN GOOSEBERRY PUDDING.
Two cupfuls of flour, two of bread-crumbs, four ounces of chopped suet, one teaspoonful of ground ginger, one pint gooseberries, washed, topped, and tailed, and two tablespoonfuls of golden syrup; mix all well together, and make into a very stiff dough with a little milk; put into a thoroughly greased bag and cook for an hour.
PALESTINE PUDDING.
Mix six ounces of self-raising flour, four of sultanas, four of chopped suet, four of brown sugar, one dessertspoonful of ground cinnamon. Beat up one egg with two tablespoonfuls of milk, mix to a stiff dough. Put into a well buttered “Papakuk” bag and cook forty-five minutes.
DATE PUDDING.
Mix six ounces of bread-crumbs, four of self-raising flour, three of grated suet, half a pound of dates, stoned and chopped, but no sugar. Moisten with a beaten egg, and, if necessary, a little milk, but do not make the mixture liquid. Put into a greased bag and cook for an hour.
LANCASHIRE ROLY-POLY.
This is a nice variety of a favourite children's pudding. Make a good short crust and roll it out into an oblong shape. Cut two apples into small pieces, and mix thoroughly with two ounces of sultana raisins, two tablespoonfuls of golden syrup, a teaspoonful of mixed spice, a little grated lemon rind. Spread this mixture on the crust to within an inch of the edge; roll up, pinching the sides well together in the process. Put into a greased bag and cook for an hour.
PINEAPPLE PUDDING.
Bring one pint of milk to the boil, sprinkle in enough flaked sago to make a thick batter. Cook for a few seconds. When cool, add the beaten yolks of three eggs, an ounce of castor sugar, and a teaspoonful of vanilla essence. Butter a “Papakuk” bag very thickly, pour in the pudding, and cook gently for thirty minutes. Meanwhile, open a tin of pineapple rings and lay them in a dish. Empty the pudding on the top of this; have the whites of the eggs whisked very stiff with a little icing sugar and a drop or two of vanilla essence; pile this on the top of the pudding and serve at once.