The Art of Living in Australia: Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold. BEDFORD PUDDING * Dry Crusts of Bread * * 1/2 pint of Milk--1d. * * 1 tablespoonful Jam--1d. * * 2 Eggs--2d. * * 1 1/2 oz. Sugar--1/2d. * * Total Cost--41/2 d. * * Time--Three-quarters of an Hour. * Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it; turn into a basin and beat it smooth with a spoon. Then beat in the yolks of the eggs, sugar, milk, and a little grated lemon peel. Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spread over the jam; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold. DE MESTRE PUDDING * 1/2 lb. Flour--1d. * * 1/4 lb. Raisins--2d. * * 1/4 lb. Sugar--1d. * * 1 oz. Dripping * * 1 teaspoonful Carbonate of Soda * * 1 gill Boiling Water--1/2d. * * Total Cost--41/2 d. * * Time--Three Hours. * Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement. YANKEE PUDDING * 1 Egg, and its Weight in Flour--1 1/2d. * * Sugar--1/2d. * * Bread Crumbs--1/2d. * * 1 tablespoonful Marmalade--1d. * * 1/2 teaspoonful Carbonate of Soda * * 1/2 gill Milk--1/2d. * * Total Cost--4d. * * Time--One Hour. *