Tried favourites cookery book

Boil the milk, beat eggs very light, add sugar, pour milk over very slowly, stirring occasionally. Grate a little nutmeg over. Bake in moderate oven. The secret of a good custard pudding is slow baking and most careful watching. Boiled Custard (1). 4 yolks of Eggs, 2 whites of Eggs, ' pint Milk, 2 oz. Sugar, and Nutmeg. Warm the milk, and pour over eggs well beaten ; put all into a saucepan, and stir till it thickens, never letting it boil. Boiled Custard (2). 3 teaspoonful Plasmon, ^ pint Milk, 3 lumps Sugar, 1 Egg. Put the Plasmon in pan, adding gradually ^ pint lukewarm milk. Boil for 2 minutes, then add sugar and well-beaten egg. Stir till custard thickens, but don’t boil. Custard Cutlets and Caramel Sauce. Make a nice custard pudding with 3 eggs and a quart of milk in a shallow dish, cooking it so slowly that it will not curdle in the slightest. Flavour this with vanilla essence, but do not sweeten it. Make a caramel sauce as follows: — Place 2 ounces of loaf sugar in a saucepan, add a little water, and set the pan on the fire till the whole becomes a dark colour, stirring with a metal spoon. Pour in sufficient boiling water to dilute the sauce, and the colour should be like coffee. When the pudding is cold, peel off the brown skin on the top, cut it into pieces of even size, and arrange on a glass dish. Pour over the cold caramel sauce, and serve. Rose Custard. 1 pint Milk, 3 Eggs, i cupful Sugar, i pint Raspberry Juice, i teaspoonful Heat milk to boiling point and pour over beaten eggs. Add sugar and salt. Cool till lukewarm. Stir in juice and a few drops carmine if liked. Put in buttered mould. Place in boiling water in a basin and cook in oven till firm. Serve cold. Steamed Custard. 4 teaspoonfuls Plasmon, i pint Milk, 2 Eggs, Sugar. Dissolve Plasmon in milk as above, then add 2 beaten eggs. Pour into buttered mould and steam gently 20 minutes till custard is set. Date Pudding;. 1 breakfastcupful of Bread Crumbs, 3 lb. of Dates, J lb. Suet, 1 breakfastcupful Milk, 1 teacupful Flour, 2 Eggs, i lb. Sugar, Nutmeg. Remove the stones, and chop up the dates rather finely. Stew them with the milk for ^ hour. Put in a basin the bread, flour, and suet (finely minced), also the sugar and a little nutmeg, and mix well. Add the dates and milk, then the eggs (well beaten), and whisk all thoroughly up with a fork. Butter a basin or shape, and pour the pudding in. Place it in a saucepan containing a little boiling water, and steam for IJ hours. Serve with sweet sauce. The eggs may be omitted, and 1 teaspoonful baking powder added. Date Pudding^ (2). i lb. Suet, i lb. Flour, i lb. Brown Sugar, 1 lb. Dates, \ Nutmeg, grated. Chop suet finely, stone and cut up the dates, mix all well together, using as little water to moisten as possible. Boil in buttered basin 4 hours. Delhi Pudding. 3 tablespoonfuls of Arrowroot, 14 oz sweet Almonds (pounded), 1 oz. Butter. Mix in ^ pint cold milk. Have ready 1 pint boiling milk (sweetened), pour over mixture, stir till thick, and place in mould till cold. Derby Pudding.