“When the lady hears a familiar step, she lays _East Lynne_ aside, pokes up the fire, places a plate in the fender, and a kipper over the griddle, where it sizzles merrily; for it is wasteful to use the gas grill when you have a fire going. Then the boys come clumping in, or the girls come tripping in, and Mother attends them while she listens to recitals of the days doings in the City. Sometimes the youngsters are allowed to postpone their tea until the big ones come home; and then they take a Scramble Tea on the rug before the fire. You take a Scramble Tea by turning saucers and plates upside down, and placing the butter in the sugar-basin, the sugar on the bread-board, and the bread, so far as possible, in the sugar-basin, and the milk in the slop-basin. Taken in this way, your food acquires a new and piquant flavour, and stimulates a flagging appetite. Or they lounge against the table, and help themselves to sly dips in the jam with the handle of a teaspoon, or make predatory assaults on the sugar-basin.”
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 Thomas Burke, Nights in London, 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.