3. Fried Almond Rings.
Make a paste thus—half a pound of Coombs' Eureka Flour, two ounces of butter, two ounces of sugar, a quarter pound of almonds ground to a paste. Mix well together. Add one well-beaten egg, with just enough milk to make the mixture into a good dough, roll out about a quarter of an inch thick, stamp out some rounds about the size of the top of a tumbler, then take some smaller rounds and stamp out the inside so as to form rings. Fry these rings in a bath of boiling lard a pale golden colour, drain them on a sieve, and sprinkle well over with castor sugar. Serve on a dish paper neatly. The inner rounds may be put on a well floured baking tin, and baked in the oven as biscuits. So there need be no waste. They are nice both ways.
4. Digestible Plum Pudding.
Put one tablespoon of crushed loaf sugar into a pan. Let it get quite brown, but do not let it burn. Add to it one pint of hot milk; stir well till the sugar dissolves in the milk. Have ready three ounces of fine florador dissolved in enough milk to make it like thick cream; stir this into the milk as it is on the point of boiling. Let it get very thick; stir in two ounces of fresh butter, quarter a pound of sultanas washed and picked, quarter a pound of currants washed and picked, two ounces of citron peel chopped small, half a grated nutmeg, the grated rind of half a lemon, two well beaten eggs; stir all well (but do not put in the eggs till the pudding is a little cool, as they will curdle), put it in a well greased plain mould, and steam till well set and firm. Turn out on a dish, and ornament with glacé cherries, angelica, etc., etc. This is a very digestible plum pudding, and may be safely eaten by invalids, who dare not touch ordinary plum pudding. It is in the opinion of some very much nicer than the usual Christmas puddings.
5. Plain Florador Pudding.
Put one tablespoon of crushed loaf sugar into a pan. Let it get brown, but do not let it burn, then add one pint of hot milk. Have ready three ounces of fine florador (semolina will do) mixed with enough milk to make it like thick cream, stir it into the milk just as it comes to the boil, let it thicken, then add two ounces of butter, a little more sugar to taste, and any flavouring approved of. Turn it into a pie dish, and bake in the oven a nice brown on the top. Let it cool a little, and sprinkle over the top some hundreds of thousands, and serve.
6. Boiled Banana Pudding.
Make a crust thus—a half pound of Coombs' Eureka Flour, a pinch of salt, and a quarter pound of chopped suet. Mix well with enough water to form it into a dough, roll out thin, line a plain well-greased pudding mould with the paste, and fill in thus—some nice ripe bananas cut in slices, a few cloves, the grated rind of half a lemon, the juice of one lemon strained, one tablespoon of castor sugar, a small cup of water. Cover over the top with paste, tie with a cloth wrung out of boiling water. Steam for about two hours. Turn out carefully, and serve with a nicely flavoured custard.
7. Banana Custard.
Well mash two bananas into a complete pulp. Put with one pint of milk and the well beaten yolks of three eggs sugar and vanilla flavouring to taste. Stir well. Put it into a pan, and put the pan into a larger one with boiling water in it. Stir all the time for twenty minutes, and pour it into custard cups. This is very delicious and novel.