SAGO PLUM PUDDING.
Soak four tablespoonfuls of fine sago all night in a breakfastcupful of milk. Next day add a teacupful of bread-crumbs, two of self-raising flour, one of best raisins, cleaned and stoned, the grated rind of quarter of a lemon, one ounce of butter (melted), and a well-beaten egg. Put into a thickly buttered bag and cook one hour.
RAISINS.
This simple dish is much liked by children, and is very wholesome and nutritious. Choose large, fine raisins, put them in a buttered “Papakuk” bag with a cupful of water, and let them cook for about forty minutes. They are excellent for children, eaten with bread and butter, and act as a gentle laxative.
PRUNES.
These are also excellent for children. Wash the prunes carefully, then let them soak all night in enough water to cover them and the juice of a lemon. Next day add two ounces of sugar to a pound of prunes, put them into a greased bag, with the water and lemon juice, and cook forty-five minutes. This is also a pleasant and gentle laxative, and is generally much liked by children.
LEMON PUFFS.
Grate the rind of two fresh lemons, mix with ten ounces of castor sugar. Beat the whites of two eggs to a stiff froth, and whisk all together to a very thick paste. Form into dainty balls, and place some distance apart in a thickly buttered “Papakuk” bag, and cook fifteen minutes.
CASTLE PUDDING.
Beat one ounce of butter and half a cupful of castor sugar to a cream; add three well beaten eggs, and beat all well together. Then sift in gradually one breakfastcupful of self-raising flour and mix thoroughly. Put into a thickly buttered bag and cook for about thirty minutes.