Easy dishes for small incomes, or, The housewife's guide to practical cookery

Ingredients : One pint of Milk Six lumps of Sugar Two bitter Almonds or a little lemon rind The yolks of three Eggs and the whites of two One ounce of Blanched Almonds One tablespoonful of Rose Water Sweet Jelly. 1. Add the lemon rind, bitter almonds and sugar to the milk. 2. Pour over the well beaten yolks and then the whites beaten to a stiff froth. Strain the whole into the top part of a milk saucepan. 3. Put water into the lower part and place together over the fire. 4. Pound up the sweet almonds with the rose water. Stir the paste into the custard and when it thickens pour into a jug and stir until cold. 5. Prepare some custard glasses, half full of jelly, and when set pour the custard over. Serve with wafer biscuits. APPLE PUDDING WITH RICE Ingredients : Two ounces of Rice Six Apples One pint of Milk Two Eggs Castor Sugar Jam. 1. Put the well washed rice into a greased pie-dish, and cover with water. 2. Peel and core the apples. 3. When the rice is swollen, place the apples in the dish and into each crevice put a teaspoonful of jam. 4. Cover the dish with a plate to keep the fruit in place and replace in the oven. 5. When the fruit is nearly cooked pour over the custard, return to the oven and when the custard is set dust over a little castor sugar and serve hot. BAKED APPLE CUSTARD Ingredients : Six Apples One and a half pints of Custard. 1. Peel and core the apples. 2. Place them in a well greased baking-dish. 3. Bake in a moderate oven. 4. When the apples are nearly cooked, pour over the custard ; replace in the oven. 5. Watch the pudding carefully. It must not boil. As soon as the custard is set the pudding may be served. BANANA CUSTARD Ingredients : Half a dozen ripe Bananas A little Demerara Sugar One pint of Milk Two Eggs. 1. Skin and slice the bananas. 2. Arrange them in layers in a pie-dish. Sprinkle a little sugar over. 3. Cover the dish, and place in a moderate oven until the fruit is soft. 4. Pour over a custard, made with milk, eggs and a little sugar. 5. Replace in the oven and bake until the custard is set. 6. Do not let the milk boil. When cold the pudding may be served with jelly cut into fancy shapes. BREAD AND BUTTER PUDDING Ingredients : Bread Butter Demerara Sugar Currants Sultanas One pint of Milk Two Eggs. 1. Butter a dish and scatter a layer of sugar over the bottom. 2. Arrange a layer of thin bread and butter on the sugar. 3. Next spread a few cleaned currants and sultanas over. 4. Arrange these layers in this order until the dish is full. 5. Beat the eggs well, add the milk and pour into the pie-dish. 6. Scatter some sugar over the top. 7. Place the pie-dish on a small tin and bake in a moderate oven from thirty to forty minutes. BREAD PUDDING Ingredients : une pound of Bread Two Eggs One Pint of Milk Four ounces of Sugar Four ounces of Currants Two ounces of Candied Peel Four ounces of Suet Two ounces of Flour One teaspoonful of mixed Spice Rind of a Lemon. 1. Chop the suet and grate the lemon rind. 2. Add the sugar, currants, chopped candied peel, flour, spice, suet, and lemon rind to the bread, which has previously been soaked in cold water and passed through a sieve.