the caramel and half the milk, and stir into the dry ingredients with as much more milk as may be needed to thoroughly moisten the whole. Pour the mixture into a well-buttered border mould, cover with a buttered paper, and steam from 2½ to 2¾ hours. Meanwhile shell, scald, and skin the chesnuts, cook them in a very little milk until tender, rub them through a fine sieve, sweeten to taste, add a few drops of vanilla, and the cream. Invert the border on to a hot dish, pile the purée in the centre, and pour the sauce round.
Time.—From 3 to 3¼ hours. Average Cost, 2s. to 2s. 3d. Sufficient for 6 or 7 persons.
1927.—WELSH PUDDING.
Ingredients.—8 ozs. of finely-chopped suet, 8 ozs. of breadcrumbs, 8 ozs. of sugar, the juice of 2 large lemons, and the finely-grated rind of 1 lemon, 2 eggs.
Method.—Mix all the dry ingredients together, add the eggs, and a little milk if the mixture appears too stiff. Turn into a buttered basin, steam or boil from 3½ to 4 hours, and serve with a suitable sauce.
Time.—From 3½ to 4 hours. Average Cost, 1s. Sufficient for 5 or 6 persons.
1928.—WEST RIDING PUDDING.
Ingredients.—Jam, 4 ozs. of flour, 3 ozs. of castor sugar, 2 ozs. of butter, 2 eggs, 1 teaspoonful of baking-powder, a little milk, paste No. 1667, or 1668.
Method.—Line and decorate a piedish with paste as directed in the recipe for Apple Amber, p. 890. Cream the butter and sugar together until thick and smooth, and add the eggs, one at a time. Beat thoroughly, then stir in the baking-powder and flour as lightly as possible, and add milk gradually until the mixture drops readily from the spoon. Place a thick layer of jam on the bottom of the prepared piedish, pour in the mixture, and bake from 1 to 1¼ hours. Dredge well with castor sugar, and serve either hot or cold.
Time.—From 1½ to 1¾ hours. Average Cost, 1s. Sufficient for 6 or 7 persons.
1929.—WINDSOR PUDDING.
Ingredients.—6 apples, 1 oz. of castor sugar, 1 oz. of Carolina rice, 1 teaspoonful of lemon-juice, ½ a teaspoonful of finely-grated lemon-rind, 4 whites of eggs, milk.
Method.—Boil the rice in milk until quite tender, and drain well. Bake or stew the apples until soft, pass them through a fine sieve, and stir in the sugar, rice, lemon-rind and lemon-juice. Whisk the whites stiffly, stir them lightly in, and turn into a buttered basin. Steam as
