“So, accompanied by the letter-case with the new lock on it, down to the shore she took the children on the first two mornings (which is something of a journey, by the way), and back in the afternoon she came to high tea at half-past four. On the first day she did not even trouble to walk on to the little post-office-shop. But on the second day she did, returning empty-handed to boiled fowl and white sauce, tall piles of Santon bread and Santon butter and Santon jam, pints of hot tea from the luster pot under the haystack cosy, and the children's clamor:--”
A cook of roughly the same moment, setting down the same dish.
1291. INGREDIENTS.--3/4 lb of suet-crust No. 1215, 3/4 lb. of any kind of jam. _Mode_.--Make a nice light suet-crust by recipe No. 1215, and roll it out to the thickness of about 1/2 inch. Spread the jam equally over it, leaving a small margin of paste without any, where the pudding joins. Roll it up, fasten the ends securely, and tie it in a floured cloth; put the pudding into boiling water, and boil for 2 hours. Mincemeat or marmalade may be substituted for the jam, and makes excellent puddings. _Time_.--2 hours. _Average cost_, 9d. _Sufficient_ for 5 or 6 persons. _Seasonable_.--Suitable for winter puddings, when fresh fruit is not obtainable.
Sources: The passage is from Oliver Onions, A Case in Camera, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, teapot stamp.