Home cookery

Beat the butter to a cream ; beat in the flour, sugar, eggs, and milk. Beat well, and let it stand two hours before cooking. Bake for twenty minutes in well buttered saucers. Place the puddings one on the top of the other so as to make one pudding. Spread apricot or other jam between, or serve with one of the pudding sauces. Baked Custard Pudding*. Milk I pint. Eggs 2 (well beaten). Butter ^ oz. Flour ^ oz. Sugar to taste. Lemon rind or laurel leaf to flavour. Rub the butter into the flour with a wooden spoon. Boil the milk with the lemon rind or laurel leaf, which must be taken out after it has boiled. Pour the boiling milk on the butter and flour. Stir well, add sugar and a tiny pinch of salt. Let it cool, then add the eggs. Put it into a buttered pie-dish, and bake for about three-quarters of an hour in a moderate oven. (See directions for baking custard puddings.) Vermicelli Pudding*. Milk ... I pint. Eggs 2 (well beaten). Vermicelli 2 oz. Sugar to taste. Lemon rind or laurel leaf to flavour. Put the lemon rind or laurel leaf in the milk, bring it to the boil, then break in the vermicelli, stir it till the vermicelli is quite tender (as it will be in a few minutes), add sugar to taste. Remove the lemon rind or laurel leaf. Pour the mixture into a basin, let it cool, add the eggs, put it into a buttered pie-dish, and bake in the same manner as custard pudding. Steamed Custard Pudding. Milk J pint. Eggs 3 (beaten). Essence of vanilla to taste. Sugar Dissolve the sugar in the milk, flavour with vanilla. Steam gently in a buttered basin for twenty-five minutes. Turn out and serve with raspberry sauce. A very simple Steamed Custard Pudding. Milk I pint. Eggs 2 (beaten). Beat the eggs and milk together. Steam very gently for about three-quarters of an hour, or till the custard is set. This pudding does not turn out, and must be served in the basin in which it is steamed. Wine and sugar, or fruit syrup should be served with it. Caramel Custard Puddings. For the Caramel : — Divide the juice of one lemon and two ounces castor sugar between six or seven small dariole moulds. Set them on the hob, or a hot girdle, until the caramel becomes a golden brown, then turn the moulds round until all parts are coated as in rice pudding with caramel (p. io6). Milk 1 pint. g f yolks of 4 (beaten). ( whites of 2 ,, Essence of vanilla to taste. Sugar ,, Boil the milk, add the sugar, flavour with vanilla. When cool pour on to the eggs, then fill the moulds. H These little puddings should be steamed for fifteen or twenty minutes, and then turned out. They may be served hot or cold. Steamed Bread and Butter Pudding. Slices of stale bread (buttered). Raisins. Candied peel. Sultanas. Castor sugar to taste. Milk I pint. Eggs 2. Butter a pudding basin, ornament it with raisins and candied peel. Fill it with slices of bread and butter, between the slices put sultanas. Beat the eggs, add the milk (cold) and sugar, pour it in gradually, and let it quite cover the bread and butter. Let it stand at least two hours before it is cooked, then steam it for one hour. Do not let the water in which it is cooked boil too fast. Serve with one of the pudding sauces. Baked Bread and Butter Pudding. Slices of stale bread (buttered). Milk I pint. Sugar to taste.