Tried favourites cookery book

Mix cold milk and arrowroot together — 1 oz. to ^ pint milk. Boil together, and when swollen (in one or two minutes) pour into basin ; sweeten, and break in the yolks of 1 or 2 eggs. Stir well. Whip whites to stiff froth, and mix in lightly. Pour into greased piedish. Bake in oven 4 or 5 minutes till brown. Egg will thus be merely warmed througli, and starchy matter thoroughly cooked. Simple Cheese Pudding:. i lb. Grated Cheese, add a pinch of Carbonate of Soda, then 1 full teacupful Bread Crumbs, 1 ditto Milk. Season with Pepper, Salt, and dry Mustard Beat with two forks, not letting it boil, as it becomes leathery, therefore indigestible. Baked Custard Pudding:. 1 pint Milk, 2 Eggs, 4 oz. Castor Sugar, Flavouring. Beat the eggs ; add to them the milk and sugar and flavouring. Pour the custard into a pie-dish, and bake in a moderate oven for 20 minutes. Sprinkle sugar over, and serve either hot or cold. A savoury custard can be made by substituting herbs, chopped meat and pepper and salt, for sugar and flavouring. ’ Steamed Custard. 1 Egg, 3 breakfastcupful Milk, J teaspoonful Sugar. Switch the egg; put into a large cup, and fill up with milk. Add the sugar. Cover over with buttered paper, and steam quickly for 20 minutes. Small Farola Pudding. 1 tablespoonful Farola, 1 tablespoonful Sugar, 2 Eggs, and milk and essence in bowl; wet with a little cold milk ; stir. - Boil remainder of milk, and pour over mixture. Put back 1 Separate yolks from whites. Add few drops of milk to yolks, and wliip till fluid. Add to mixture. Add pinch of salt to whites, and whip toi froth till they cam be taken up on whisk. Add toi farola mixture, and stii” in veiy gently. Pour a moderate oven till browned and well Hygienic Invalid Pudding. 1 teacupful Granose Flakes, 1 do. Force, 1 teacupful Omno at 1 dessertspoonful Sugar, i tablespoonful Butter, a few ftaisins. Butter pudding mould and put raisins in bottom. Mix milk and water to desired consistency. Melt butter and pour over ingredients. Steam 2 hours. invalids’ Tart. 1 lb. Apples, Sugar, 2 Eggs, a pair Sponge Cake slices, 1 teacup Milk. Stew apples with sugar and nutmeg. Place in pie-dish and smooth over. Slice cake over. Boil milk, stir into it yolks of egg and 1 dessertspoonful sugar. Stir over fire till it thickens. Pour over cake. Beat whites stiffly with a very little sugar. Spread over and place in oven to firm. Semolina Cream. 1 oz. Semolina, 2 gills Milk, i oz. Gelatine, 1 dessertspoonful Sugar, t gill Cream, 2 drops Vanilla. Cook semolina in milk, add gelatine. Don’t let it boil, but stir at side of fire till dissolved. Remove from fire. Add sugar and cream. Stir lightly, and flavour. Pour into wetted mould. Sponge Cake Pudding. 4 oz. Flour, 2 oz. Butter, 2 oz. Sugar, 2 Eggs. Beat the sugar and butter to a cream. Well beat the eggs and add them, and then the flou’. Slightly grease a plate and spread a layer of jam on it. Pour the mixture over that, and bake A hour in a quick oven. Vermicelli Pudding. Boil 1 pint of milk and pour it over a breakfastcupful crushed vermicelli. Steep, closely covered, 12 minutes. Stir in 3 beaten eggs. Steam in mould. 1-82 GRUEL, &c.