Make a short crust, roll out, spread with home-made jam, roll up, carefully fastening ends, and tie loosely in a floured pudding-cloth. Put into fast-boiling water and boil for 1 hour.
18. JAM ROLL, BAKED.
Mix the paste for the crust just a little stiffer than for the boiled pudding. Spread with jam and roll up. Bake on a greased tin for half-an-hour.
19. MILK PUDDINGS.
Nearly every housewife makes milk puddings, but only one in a hundred can make them properly. When cooked, the grains should be quite soft and encased with a rich thick cream. Failure to produce this result simply indicates that the pudding has been cooked too quickly, or that the proportion of grain to milk is too large.
Allow 2 level tablespoons, not a grain more, of cereal (rice, sago, semolina, tapioca) and 1 level tablespoon sugar to every pint of milk. Put in a pie-dish with a vanilla pod or some strips of lemon rind, and stand for an hour in a warm place, on the hob for example. Then take out the pod or peel and put into a fairly hot oven. As soon as the pudding boils, stir it well, and move to a cooler part of the oven. It should now cook very slowly for 2 hours.
20. JELLY, ORANGE.
7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared agar-agar.
Rub the skins of the oranges and lemons well with some of the lumps of sugar, and squeeze the juice from the oranges and lemon. Soak the agar-agar in cold water for half an hour and then thoroughly squeeze. Warm in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring to the boil.
Pour through a hot strainer into a wet mould. Turn out when cold. If difficult to turn out, stand the mould in a basin of warm water for 2 or 3 seconds.