PANCAKES.
A 1/4 lb. each of white flour and fine Allinson wheatmeal, 4 eggs, 1 pint of milk, a pinch of salt, some butter, oil, or vege-butter for frying. Make a batter of the above ingredients. Put a piece of butter the size of a walnut in the frying-pan, and when boiling pour in enough batter to make a thin pancake. Fry a golden brown, turn it over, and when browned on the other side fold the pancake over from each side and slip it upon a hot dish, and keep hot in the oven while the other pancakes are being fried. The above quantity will make 6 or 7 pancakes.
PANCAKES WITH CURRANTS.
4 oz. of Allinson fine wheatmeal, 1/2 pint of milk, 3 eggs, 2 oz. of currants, sugar and cinnamon to taste, butter for frying. Make the batter the usual way, pick and wash the currants and add them to the batter. Fry into thin pancakes with vege-butter.
PARADISE PUDDING.
1 teacupful of sago, 1 breakfastcupful of Allinson breadcrumbs, 2 tablespoonfuls of sugar, the grated rind and juice of a lemon, 4 oz. of sultanas, 6 apples chopped small, 1 teaspoonful of cinnamon, and 8 well-beaten eggs. Soak the sago over the fire with as much hot water as it will require to soften it, then mix all the ingredients together. Turn the mixture into a well-buttered mould, and steam the pudding for 2 hours. Serve with sauce.
PLUM PUDDING.
This is a plain pudding which can be eaten instead of Christmas pudding by those who are inclined to be dyspeptic
1/2 lb. of wholemeal breadcrumbs, 1/2 lb. of Allinson fine wheatmeal, 1/2 lb. of raisins, 2 oz. of small sago, 2 oz. of butter, 3 oz. of sugar, 2 eggs, 1 teaspoonful of cinnamon, and some milk. Wash and stone the raisins. Rub the butter into the wheatmeal. Mix together the raisins, butter, wheatmeal, cinnamon, sugar, and breadcrumbs. Boil the sago in 1/2 pint of milk until soft, adding as much water as the sago will absorb. Mix it with the other ingredients, beat up the eggs, add them, and mix all well. If the mixture is too dry add as much milk as is necessary to moisten all well. Fill a buttered pudding basin with the mixture, tie over with a pudding cloth, and steam 3 hours. Eat with a sweet white sauce.