A second Dudley book of cookery and other recipes

CUT some stale rolls into rounds and soak in a mixture of one beaten egg and a little sweetened milk, flavoured with vanilla. Dip these in thick batter ; roll in breadcrumbs, and fry in butter. Serve with sifted sugar, and quarters of orange, or any other compote of fruit. BROWN BREAD PUDDING SIX ounces of breadcrumbs, half a pint of milk, ^ three ounces of butter, four ounces of sugar, three eggs, two ounces of mixed candied peel, grated nutmeg, one teaspoonful of ground cinnamon and a pinch of salt. A glass of sherry may be added, if liked. Boil up the milk and pour over the breadcrumbs ; add the cinnamon, candied peel (finely chopped or shredded) and a pinch of salt. Work the butter and sugar to a cream ; add the eggs one at a time ; mix in the soaked breadcrumbs and add a little grated nutmeg. Put the mixture in a well-buttered mould ; cover with a buttered paper and steam for about two hours. If wine is used, it should be added last of all. Unmould the pudding on a hot dish, and serve with fruit syrup or custard sauce. This pudding is equally nice served cold. RIZ A L’AMERICAINE T30IL a pint of milk, then add three tablespoonfuls of Patna rice, a vanilla stick and four lumps of sugar ; simmer gently for an hour, stirring occasionally. When cooked sufficiently, add one gill of cream, two ounces of raisins and a few sultanas. Put into small marmite pots, and stand on ice until an hour before serving. Then sprinkle on the top a layer of icing sugar, and gratin with salamander. A teaspoonful of whisky should be added to each marmite when served. CUSTARDS IN CUPS f I IHE yolks of six eggs, four whole eggs, one quart of milk, three ounces of pounded sugar, two tablespoonfuls of brandy and a little grated nutmeg, if liked. Beat the eggs well with an egg-whisk. Boil the milk, and pour it on to them, stirring quickly. Strain into a jug and add the sugar. Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon ; then put it aside to cool, stirring occasionally. When cold, add the brandy, fill the custard cups and grate over a little nutmeg, if liked. BOILED CUSTARD PUDDING MADE WITH BENGER’S FOOD FOR INVALIDS A BREAKFASTCUPFUL of Benger’s Food (prepared with milk, as directed) cold, two eggs and two teaspoonfuls of castor sugar. Add the sugar and eggs, previously well beaten, to the cold food ; pour it into a small saucepan and place on the fire, stirring carefully until it just comes to the boil. Pour the custard into a small piedish, which has been previously wetted with cold water, and sprinkle a little powdered nutmeg or cinnamon on the top. This is excellent either hot or cold. The ingredients may be baked in a slow oven instead of boiled, if preferred. % CORNFLOUR PUDDING ONE pint of boiling milk and two tablespoonfuls of cornflour. Mix the cornflour smoothly in a basin with a little of the boiling milk. Then pour the rest of the milk, mix and return to stewpan to boil up again. Add a little sugar and cream. Pour into a deep dish and brown in the oven. FAROLA PUDDING FIVE ounces of farola (or tapioca), four ounces of castor sugar, one quart of milk, one stick of vanilla and the yolks of three eggs.