Licence: In copyright
Credit: Manual of military cooking / prepared at the Army School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.
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![Eoll out about half an inch thick, spread the treacle over the surface of the paste, damp the edges, roll round, taking care that the ends adhere to each other to prevent the treacle from boiling out. Tie in a cloth, and boil gently fi-om 2^ to 3 hours. Treacle Tarts. Flour, treacle, dripping, baking powder, and bread crumbs. Make the paste. Grease the inside of a pie dish. Eoll out the paste to about one-eighth of an inch thick ; line the inside of the dish ; spread a thin layer of treacle at the bottom ; sprinkle on the bread crumbs. Cut a piece of paste the size of the dish. Place this on the top, add another layer of treacle, then a layer of paste, and so on till the dish is nearly full ; bake in a moderate oven till done ; time required for baking depends upon the size of the dish ; an ordinary dish about 1^ hours. Macaroni Pudding, Ingredients for 60 men—6 lbs. macaroni; 3 gallons milk ; 3 lbs. sugar ; 1 nutmeg ; ^ lb. butter. Break the macaroni into pieces about 1 inch long. Drop them into boiling water to which a little salt has been added, and simmer for about 40 minutes. Proceed as for Eice Pudding. Biscuit Pudding. Ingredients for 60 men.—10 lbs. biscuit crumbs; 4 lbs. flour; 3 lbs. sugar; 3 lbs. suet ; 41 tablespoonfuls lemon or lime juice. Pinch of salt. i/eZi^od—Thoroughly dry the biscuits, then crush with a rolling pin or pass through a mincing machine. Soak in cold water for about 15 minutes. Eemove all skin from the suet, then chop very fine. Add the flour, sugar, suet, salt and lime juice to the soaked biscuits. Stir well together with sufficient water to make a stiff paste._ Grease some basins or dishes and boil or bake till done. The time allowed for cooking depends on the size of the pudding. Bread Crumb Pudding. Ingredients for 60 mew.—8 lbs. bread crumbs ; 4 lbs. flour • 3 lbs currants ; 3 lbs. raisins ; 3 lbs. suet; 3 lbs. sugar ; a little spice and a pinch of salt. ^e^Aoc^.—Carefully prepare the fruit, then proceed as for biscuit pudding. Baked Costard Puddings for 5 or 6 Persons. ]i pints of milk, the rind of J lemon, i lb. of moist sugar, and 4 eggs. Put the milk into a saucepan with the sugar and lemon rmd, and let this infuse for half an hour, or until the milk is well flavoured, whisk the eggs, yolks and white ; add the milk to them, (b 10957) jj '](https://iiif.wellcomecollection.org/image/b2146652x_0055.jp2/full/800%2C/0/default.jpg)
