Serve with lemon sauce (see [page 39]).
Marmalade Pudding. Time—2½ hours.
¼ lb. bread-crumbs, ¼ lb. suet or dripping, 2 oz. candied peel, 1 lemon, 1 egg, 3 tablespoonfuls marmalade.
Chop the suet very fine (or rub the dripping into the bread-crumbs), shred the candied peel, grate the rind of the lemon. Put all the dry ingredients into a basin, and mix with them the marmalade and egg. Grease a basin or mould well, fill with the mixture, cover with greased paper, and steam 2 hours. Serve with marmalade sauce (see [page 39]).
Mince Meat.
½ lb. suet, ½ lb. sultanas, ½ lb. raisins, ½ lb. currants, ½ lb. brown sugar, ½ lb. apples, ½ lb. candied peel, grated rind of 1 lemon, 2 oz. ratafias soaked in brandy.
Stone and chop the raisins, wash and dry the currants, chop all the other ingredients, mix them well together, and cover close for a month.
Pancakes.
4 oz. flour, 1 egg, ½ pint water, fat or oil, salt, sugar.
Put the flour into a basin, beat the egg, add it with a little of the water to the flour. Beat it well, then add the remainder of the water, and let the batter stand. Melt a small piece of fat, or heat the oil, in a frying-pan the size of the pancake required; pour in just enough batter to cover the bottom, and fry it a light brown on both sides, either tossing it, or turning it with a fork. Sprinkle each pancake with lemon-juice and castor sugar, and serve on a hot dish.