Gooseberry Fool can be made the same way.
Roly Poly or Suet Pudding. Time—2 hours.
¾ lb. flour, ¼ lb. suet, ½ lb. jam, ½ teaspoonful baking-powder, ¼ teaspoonful salt.
Chop the suet fine, rub it well into the flour, add the salt, baking-powder, and sufficient cold water to make a stiff paste. Turn on to a floured board, roll into a long thin piece, spread with jam, not too near the edge, roll up, pressing the edges together. Dredge a pudding cloth with flour, place the pudding on it with the join downwards, roll up in the cloth, and tie up the ends. Place in boiling water, and boil about 1½ hour.
Suet Pudding is made the same way, the jam being left out, or replaced by treacle, currants, or sultanas.
Swiss Fritters. Time—½ hour.
1 French roll, 1 egg, a little nutmeg, cinnamon and sugar.
Cut the crumb of the roll into square slices half an inch thick. Beat up the egg, mix the nutmeg, cinnamon and sugar with it and soak the slices of roll in the mixture. Fry in hot oil till they become a golden brown, drain on paper, serve with clarified sugar or jam.
Swiss Roll. Time—½ hour.
3 eggs, ½ teacupful castor sugar, ½ teacupful flour, 1 teaspoonful baking-powder, jam.