RHUBARB PIES.
273. Cut the young stalks in pieces about half an inch in length. Make a paste, cover the bottom of your pie plate, put in the fruit with a great deal of sugar, about four table spoonsful to each pie: put on a cover and bake them till the fruit is soft.
[SWEET DISHES.]
GUERNSEY PUDDING.
274. Half a pound of beef suet,
One pound of flour,
Half a pound of dried currants,
Half a pound of stoned raisins,
Two eggs,
Nutmeg and cinnamon to the taste,
Half a salt spoonful of salt.
Shred the suet, chop it fine, and rub it through the flour. Wash, pick, and dry the currants; seed the raisins, mix the currants and raisins together, and dredge over them as much flour as will adhere to them.
Beat the eggs till they are very thick and light, and add enough milk to form a batter—stir in the eggs, then the spices and salt, and lastly the fruit.
Dip your pudding bag into cold water, turn it wrong side out and flour it well, then turn it back again, pour in the batter, tie the mouth of the bag with a strong string, but take care to leave a space sufficient to allow the pudding to swell.
Have ready a pot of boiling water, with a plate in the bottom to prevent the bag from touching the bottom of the pot, put in the pudding and let it boil two hours and a half.