The Samaritan cookery book

Grease a pie dish. Put the apples in whole, then the sago and sugar. Fill the dish with either cold or boiling water. When half cooked turn the apples and stir the sago very, gently. Return to the oven to finish cooking. Miss Barnett, Crosshill. CUSTARD. 2 eggs. I i dessertspoonful sugar, i dessertspoonful cornflour. | J teaspoonful vanilla. | pint of milk. Mix in a bowl the yolks of the eggs with the cornflour and a little milk. Put three-quarters of a pint of milk into a saucepan and when hot mix in the eggs and cornflour. Stir till boiling, then take it from the fire and add the sugar and vanilla. Beat the whites of the eggs to a stiff froth, and mix through the custard. Remove from saucepan and allow to cool. Miss Wyse, Dundee. BAKED CUSTARD. Eggs. | Milk. Sugar. Allow to each egg i breakfastcupful of milk and i teaspoonful of sugar. Switch the eggs, add milk and sugar, and pour into buttered pudding dish. Put in slow oven, and do not allow the mixture to boil. It is ready when set. Miss Kershaw. COFFEE OR CHOCOLATE CUSTARD. 4 eggs. I i pint strong coffee or chocolate. £ pint boiling milk. | 2 ozs. sugar. Make some very strong coffee or chocolate. Beat the eggs well and put in a pan with the boiling milk, coffee and sugar. Mix well and pass through a sieve, and fill cups with it, which place in a stewpan on the fire which contains i inch of water. Leave them till set, or put into a pudding dish and bake very slowly for 2 hours. Mrs. Niven, 19 Woodrow Road, Pollokshields. BREAD CUSTARD. 1/2 lb. breadcrumbs. I i pint milk. 2 eggs. I i tablespoonful sugar. Jam. Put a layer of jam in bottom of a pudding dish, and place on the top a layer of breadcrumbs. Whisk up the eggs. Add sugar to eggs and milk. Pour this very gently over the crumbs. Grate a little nutmeg over the top. Bake 20 to 30 minutes till it becomes a light brown. Miss Bowie. GENERAL FAVOURITE. 3d. worth of sponge fingers (stale). I i dessertspoonful of white sugar. Jam. Pink sugar. 2 eggs. I 1 teacupful of milk. J teaspoonful of fine arrowroot. Put the sponge fingers in a crystal dish, and spread over with jam. Make the custard with the yolks (only) of the eggs, sugar, and milk. Put it on the fire to cook, but on no account let it boil. When thick, pour it over the sponges, and then put it in the oven to set for a few minutes. When cool, have the whites of the 2 eggs whipped up to a stiff froth with the arrowroot mixed in. Spread this over the sponges and sprinkle with pink sugar, and serve. This dish can be made in 15 minutes. Miss Ewing, 154 Renfrew Street, Glasgow. RAILWAY PUDDING. 2 breakfastcupfuls flour. I 3 teaspoonfuls baking powder. 1 breakfastcupful castor sugar. | 2 eggs. A little milk (about a teacupful). Mix the dry ingredients. Add the beaten eggs and milk, and mix well. Pour into a buttered baking tin, and bake for a quarter of an hour. This can be eaten cold as a cake. Mrs. W. A. Bowie, Tulse Hill, London. BUFF PUL DING. 1 pint milk. 3 eggs- 2 tablespoonfuls of flour. 3 ozs. butter. 6 lumps of sugar. Pinch of salt. Jhe distillers So., Ctd., EDINBURGH, ARE THE SOLE MAKERS OF THE CELEBRATED YEAST, Superior to all Baking Powders.