All Cooked-on-Top Dinners

Radio Record, Volume III, Issue 33, 28 February 1930, Page 32

All Cooked-on-Top Dinners

Fish Pudding. Boiled Corned Beef. Dumplings and Vegetables. Aunt Margaret’s Pudding. For the fish pudding, free one pound of any white fish from skin and bone, and pound it well with four ounces of finely chopped suet. Add two ounces of breadcrumbs, a teaspoon of finelychopped parsley, salt, pepper, and a few drops of anchovy essence, and mix well. Add to a quarter pint of milk or fish stock two slightly beaten eggs, and stir into the mixture. Steam for an hour or more in a basin, covered with a greased paper, and serve with anchovy sauce. Cook the beef and dumplings and vegetables all together in the boiler of ‘the steamer, adding them at the proper time to allow them to cook by the time the méat is ready. Aunt Margaret pudding turns out like a delicious, fluffy sponge. For it, mix 3lb. flour with 20z. of butter, add a little castor sugar and one egg well beaten, and enough milk to make a thick batter. Beat well, and then turn into a greased basin, at the bottom of which you have placed a few spoonfuls of jam. Don’t omit, as I was forgetting to mention, a teaspoonful of baking powder. This pudding rises well, so the basin should not be more than threequarters full. Steak and Kidney Pudding, Caulifiower and Potatoes. Cabinet Pudding. Start the steak-and-kidney pudding to cook in the boiler of the steamer. Then, when it is time to put on the cauliflower and potatoes, move the pudding to the first tier of steamer to finish, and cook the vegetables together in the section from which you have taken the pudding. Steam the cabinet pudding in the top section for about an hour, ‘making it as follows:-Have ready a_ well-greased basin, decorate it with raisins, and line it with strips of bread one inch wide, stale cake or finger biscuits. Cut all, the trimmings into small pieces, put them into the basin, and pour over a custard made by beating one egg, a tablespoon of sugar, about a pint of milk, and a few drops of flavouring essence, stirring until the sugar is dissolved. Boiled Ham or Bacon. Green Peas and Potatoes. Ginger Pudding. Boil the ham or bacon in the usual way in the bottom section of the steamer, steam the potatoes in the first tier. The peas can be placed around * the basin, which: contains the ginger pudding in the top tier.

eo Ginger pudding: Mix together 6o0z. of flour, 80z. finely-chopped suet, half a teaspoor. of baking-powder, and a pinch of salt. Stir in 6o0z. of solden syrup, half a gill of milk, and half a teaspoonful of ground ginger. Turn into a wellgreased basin, covered with greased paper, and steam for about two hours. Serve with warm treacle, custard or cornflour sauce.