The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-11-15
SEPARATE BLOUSE WITH SLEEVELESS
EVERYBODY POPULAR THIS SEASON
Many Are Made in Satin Velvet and They Offer Ex
celent Opportunity for Giving One Piece Frock
Effect to Skirt and Blouse of Suit

water till tender. drain and dry it over
the fire; stir TO Il two dessert spoonfuls
of moist sugar and one ounce Of
butter. Mix these we'll and III the pie
dish with ALTERNATE layers of rice and
apple, finishing with the apple. Strcw
the top with a handful Of bread crumls
soaked In a tablespoonful Of melted
clarified dripping and bake for twenty
minutes in moderate oven.
Staffer Pudding Rub one-half pound
OF very finely chopped suet into two
pounds OF -four, mix with enough water
or milk to make a nice paste ard roll Il
out. Grease a pudding basin we'll md
sprinkle II with a little brown sugar,
then line 1t with some Of the paste.
Mince two. pounds Of apples. corcd and
peeled, and mix them with one-hplf
pound OF dried currants, the finely
minced peel and strained juice OF half a
lemon, two ounces OF minced cand.ed
peel: also cut into small pieces onc-halt
pound of brown sugar and q very little
ground cinnamon. Put some Of this
mixture into the basin, then a LAYER OF
paste and repeat these till the ba Sin ls
full. finishing with the paste. Sprinkle
this with brown sugar and ba Ike for two
hours.
Berry Pudding Take a pound and a
half Of flour and mix little Of this with a
pound and a half OF picked hlackbariics:
10 the rest OF the -four add a pinch. OF
salt. an even tcaspoonful OF carbonate
OF soda dissolved In half gill OF milk,
then add to this about half a gill OF
golden syrup; stir this all to a smooth
batter, add In tho fruit lightly (being
careful not to break them), pour into a
buttered mould and boil in pan two
thirds full of boiling water Uhis water
must be kept boiling hard the whole
time) for at least two hours; turn out
and serve with any sauce to taste.
Stewed Figs With Orangcs.-Stew hall
pound Of dried figs In half a pint VI
water till plump and tender: now peel
one orange, remove all the pith. halve
II, take out the pips. slice the pulp
thinly. add to the figs ard cook together
for five minutes without the addition OF
any sugar Serve in border OF plain
boiled rice.
Pudding without Eggs or Mllk.--well
nutter pic dish, pat In layer Of finely
grated hrcadcruinbs at the bottom, on
the top OF this put layer OF peeled,
cored and thinly sliced apples and sprin-
kle over this some brown sugar. little
finely pounded allspice and some tiny
pieces Of butter: continue with these
layers till the dish is full. finishing with
the breadcrumbs pour over II three
quarters OF a pint Of water to which has
been added the strained juice OF a lemon
place the dish in quick oven and bake
for one hour.
Cottage Pudding Take any pieces OF
stale bread. crusts. &c, pour over them
some boiling water and leave them To
soak till the crusts are quite soft. drain
off the water. and beat up the bread
well with fork, removing any hard
Jumps that YOU cannot break up: add
, one ounce of dripping, well clarified or
suet finely shred. handful OF well
washed and dried currant.. sugar to
taste, and a crate or so OF nutmeg.
, Have ready a we'll buttered baking dish
Cor use for this dripping. margarine.
or nut butter Of any kind. and bake
in good oven. This pudding will take
| from one and half TO two hours TO
bake. \ great Improvement is the ad-
| duon OF little jam. this being e.
pecia!ly good for children.
Half-pay Pudding. Sitt together four
ounces each OF -four and trcadcrumbs,
pinch Of salt and half a teaspoorful
OF baking powder: add to these 4 ounces
OF finely chopped suet, 3 ounces OF well
washed and dried raisins or currants,
three dessertspoonfuls OF sugar. and
sufficient milk to make stifr batter.
Beat Il all well together for FIVE min
u'os. then turn Il all into a creased
mould or basin. and steam for two and
"a half TO three hours.
Ro.ypoly Pudd.ng.-Sift together one
half pound Of -four. a pirch Of salt and a
ieaspoonful OF ba king powder. and crum-
bic into this four ounces OF very finely
chopped suet from which all skin and
ibre have been removed, and mix il to
paste with one and half gills of
water; roll ii ont into an ohlong strip.
spread with jam, golden syrup, cur
I rants, ralsins, SC. mixed with brown
| sugar and half 4 grated lemon rlnd.
leaving about an inch clear all the way
round: wet this space, roll up the pud-
cling evenly and firmly but not too
tightly, turn IN the ends neatly and
press down the outer edge firmly. Have
ready pudding cloth scalded and
| Toured, ana roll the pudding UP in this
rather loosely to allow for swelling:
tie the ends of the cloth very tightly
! close up to the ends OF the roll, and
then either tack or pin down the cloth,
using three or four pins TO keep the
roll quite even. Minced apple also
makes an excellent filling for this pud-
ding: this should be- sweetened with
brown sugar and. seasoned lightly with
powdered cloves TO bring out the favor.
II treacle or golden syrup be used al
ways remember 20 add three or four
spoonfuls of fine sif,ed breadcrumbs
with little grated lemon rind to each
half pound Of treacle used, and always
warm the treacle hrst In the oven 10
make IT flow easily as this obviates
waste. 4 pudding Of this size will take
from one and half to two hours
boiling, or rather longer. II steamed.
Gingerbread Pudding-Grate finely six
ounces OF stale bread and mix Il with six
'unces of finely shred suet. a teaspoonful
of ground ginger and two ounces Of
-four now mix II well with half a pound
of golden syrup, put II into a buttered
mold and boil for at least two hours.
Summer Pudding-Linc we'll buttered
mold or basin with bread. cutting a slice
OF stale bread and stamping out from
this round the size OF the bottom OF
the mold, then line the sides with strips