Beecham's helpful hints and useful information for the household / Beechams Pills Ltd.

  • Beechams Pills Ltd.
Date:
[1932?]
Catalogue details

Licence: Public Domain Mark

Credit: Beecham's helpful hints and useful information for the household / Beechams Pills Ltd. Source: Wellcome Collection.

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    5.—Roly-Poly Pudding. Put }-Ib. flour in a basin; add.4 ozs. suet chopped finely, pinch of salt, 1 teaspoonful baking powder, sufficient cold water to make into a nice paste; knead until smooth; roll into long thin piece, spread jam over, keeping it away from the edge. Roll up pastry, press ends together, and put into well- floured pudding- cloth; tie tightly up, place in pan of boiling water and boil 1}hours. 6. Mix 3 tablespoonsful flour and half-teaspoomenl salt together ; beat 1 egg, and add half-pint of milk to it; pour gradually upon fiour ; mix thoroughly, and beat mixture until quite smooth and light ; melt some dripping in pudding-tin, and when quite hot pour in the mixture; bake about half-hour and serve hot. 7.—Ginger Pudding: 1 cupful breadcrumbs; 1 cupful flour ; 1 cupful suet; 1 teaspoonful ground ginger ; ; half-teaspoonfut carbonate soda; 2 tablespoonsful sugar ; half-cup warm treacle, and little milk. ; Dissolve the carbonate of soda in a little warm milk; mix — all together ; put in greased basin, and steam for three hours. 8.—Bakewell Pudding: 4-/b. castor sugar; 4-lb. butter; 2.0z8s. ground almonds; 1d. sponge-cake (crumbled) ; 2 eggs; little essence of almonds ; jam; candied lemon-peel. f Line a shallow pie-dish with short pastry ; spread on a layer of raspberry jam, and a little cut candied lemon-peel ; warm the butter well, then beat it into a cream, with the sugar, then add the eggs (well-beaten), next the ground almonds and the essence, and lastly the sponge-cake crumbs; bake in a moderate oven until set; decorate with blanched almonds. 9.—Ground Rice Pudding: For this simple pudding you will require 1} pints of milk ; 2 tablespoonsful ground rice ; 2 desert- spoonsful sugar ; 1 beaten egg; 3 tablespoonsful jam; 3 table- spoonsful desiccated cocoanut ; a few drops of vanilla essence. Mix the ground rice and sugar to a paste with a little milk, heat the rest of the milk, and add to the rice paste. Return the mixture to the saucepan and bring to the boil, then cook slowly for 5 minutes. Allow to cool, then add the eggs (well beaten) and vanilla essence. Mix together the j jam and cocoanut, divide i in two, and line the bottom of a pie- dish with one portion ; pour over half of the rice mixture,cover with the remainder of the cocoanutand jam, then add the rest of the rice. Bake in a moderate oven for 30 minutes, taking care not to allow the mixture to boil.
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