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

3. Beat the eggs well and stir them into the pudding. 4. Pour into a greased pie-dish or tin and bake for one hour. 5. Serve hot. CASSEROLE OF SWEET RICE Ingredients : One pint of Milk One ounce of Butter One Egg Quarter of a pound of Rice Jam Essence. 1. Put the milk into a pan and add a few drops of essence. 2. Well wash and drain the rice. 3. Add the rice to the milk and allow it to swell over a slow fire. 4. Sweeten to taste and add the butter and well beaten egg. 5. Press into a well buttered mould. 6. Place the mould in a moderate oven for twenty minutes. 7. Serve on a dish and decorate with jam. CHEAP CUSTARD Ingredients : One pint of Milk Five or six lumps of Sugar A piece of Lemon Peel One tablespoonful of Cornflour The yolks of two Eggs. 1. Mix the cornflour in a basin with a little milk. 2. Beat the yolks well and add them to the cornflour. 3. Stir in the boiling milk which has been sweetened and flavoured. 4. Pour into a well greased pie-dish, when cold pour into custard glasses and dust over with grated nutmeg. 05 Ol CHOCOLATE CUSTARD Ingredients : One and a half ounces of Chocolate One pint of Milk Two ounces of Lump Sugar Two Eggs Two sheets of leaf Gelatine. 1. Add a wineglassful of water to the chocolate and dissolve gently in a warm place. 2. Pour the milk into a jug and add the sugar, gelatine (cut up) and the well beaten eggs. Flavour with one tablespoonful of grated cocoanut. 3. Place the jug in a pan of boiling water and stir the custard until it thickens. 4. Remove the jug from the water ; continue to stir until the custard is nearly cold. . Pour into custard glasses. . Pour a little of the dissolved chocolate on the top of each custard, about half an inch in depth and decorate with a blanched almond, CHOCOLATE MOULD Ingredients : Quarter of a pound of Chocolate One ounce of Butter One ounce of Castor Sugar Three Eggs Candied Cherries. 1. Dissolve the chocolate with a little boiling water, and flavour with vanilla essence. 2. Melt the butter and add it with the sugar to the chocolate. 3. When cool mix in the well beaten yolks of the eggs. 4. Whisk the whites to a stiff froth and stir into the other ingredients carefully. 5. Butter a fluted mould and dust with two ounces of rusks finely grated. 6. Cut the cherries into halves and place two in each flute and cover them with the grated rusks. 7. Pour in the chocolate mixture. 8. Cover with a buttered paper and steam for three quarters of an hour. 9. Turn out carefully and surround with small custards made firm with gelatine and put a little pistachio nut on each. CHOCOLATE TART Ingredients : Four ounces of Chocolate Rind of a Lemon Four Eggs Two tablespoonfuls of Flour Two tablespoonfuls of Milk Eight ounces of Pastry 1. Grate the chocolate and lemon rind, add a pinch of salt, and sugar to taste. 2. Mix together the flour, well beaten yolks of the eggs and the milk. 3. Put the mixture into a clean saucepan and warm gradually until nearly boiling. 4. Put it on one side to cool. 5. Line a dish with some good pastry and pour in the chocolate mixture. 6. Cover with the well whisked whites and sprinkle with castor sugar. 7. Bake in a hot oven. CHRISTMAS DUMPLING