poonful of grated ginger.

_Mode_.--Make, with 1 lb. of flour, a suet crust by recipe No. 1215;
roll it out to the thickness of 1/2 inch, and spread the treacle equally
over it, leaving a small margin where the paste joins; close the ends
securely, tie the pudding in a floured cloth, plunge it into boiling
water, and boil for 2 hours. We have inserted this pudding, being
economical, and a favourite one with children; it is, of course, only
suitable for a nursery, or very plain family dinner. Made with a lard
instead of a suet crust, it would be very nice baked, and would be
sufficiently done in from 1-1/2 to 2 hours.

_Time_.--Boiled pudding, 2 hours; baked pudding, 1-1/2 to 2 hours.

_Average cost_, 7d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.

MEAT OR SAUSAGE ROLLS.

1373. INGREDIENTS.--1 lb. of puff-paste No. 1206, sausage-meat No. 837,
the yolk of 1 egg.

_Mode_.--Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the
thickness of about 1/2 inch, or rather less, and divide it into 8, 10,
or 12 squares, according to the size the rolls are intended to be. Place
some sausage-meat on one-half of each square, wet the edges of the
paste, and fold it over the meat; slightly press the edges together, and
trim them neatly with a knife. Brush the rolls over with the yolk of an
egg, and bake them in a well-heated oven for about 1/2 hour, or longer
should they be very large. The remains of cold chicken and ham, minced
and seasoned, as also cold veal or beef, make very good rolls.

_Time_.--1/2 hour, or longer if the rolls are large.

_Average cost_, 1s. 6d.

_Sufficient_.--1 lb. of paste for 10 or 12 rolls.

_Seasonable_, with sausage-meat, from September to March or April.

SOMERSETSHIRE PUDDINGS.

1374. INGREDIENTS.--3 eggs, their weight in flour, pounded sugar and
butter, flavouring of grated lemon-rind, bitter almonds, or essence of
vanilla.

_Mode_.--Carefully weigh the various ingredients, by placing on one side
of the scales the eggs, and on the other the flour; then the sugar, and
then the butter. Warm the butter, and with the hands beat it to a cream;
gradually dredge in the flour and pounded sugar, and keep stirring and
beating the mixture without ceasing until it is perfectly smooth. Then
add the eggs, which should be well whisked, and either of the above
flavourings that may be preferred; butter some small cups, rather more
than half-fill them, and bake in a brisk ove