Camping and woodcraft - Scoutmastercg.com

j84CAMPING AND WOODCRAFTand egg beaten together; then the lemon rind.Add this to the flour and mix well. Butter a panwell to prevent scorching and dredge it with flouror powdered bread-crumbs. Pour in the batter,and bake about half an hour in hot oven.A richer pudding is made by using one-halipound butter and two eggs.A cupful of stoned raisins, minced figs, or dates,added to the batter, converts this into a good fruitpudding. Nutmeg, cinnamon, or other flavoringmay be substituted for lemon.Batter Pudding.—yi pint flour,I pint milk,I heaped tablespoonful butter,6 e^gs.Beat flour and milk into a smooth batter. Thenadd the eggs, beaten light. Stir all well together,adding the butter in tiny lumps. Dip a clean clothbag into hot water, dredge it with flour, pour thebatter into this, tie up firmly, and put into plentyof boiling water. Keep this boiling steadily for anhour. Then dip the bag quickly in cold water andremove cloth with care not to break the pudding.Serve very hot, with a sauce.Plain Plum Duff.—I quart flour,1 heaped teaspoonful baking powder,2 tablespoonfuls sugar,1 lb. seeded raisins.^ lb. suet (or see below).Venison suet chopped fine,minced up, will serve. Marrow is better thaneither. Mix the dry ingredients intimately. Thenmake up with half a pint of water. Put this intoa cloth bag prepared as in the preceding recipe.Since suet puddings swell considerably, the bagmust be large enough to allow for this. Place intnough boiling water to cover, and do not let itcheck boiling until done (about two hours). Addor the fat of salt pork