Domestic and economical cookery recipes

Boil the milk, and sprinkle in the florador ; stir over the fire until the florador is cooked — five to ten minutes ; take it off the fire, add the sugar and the yolks of eggs ; whip the whites up stiffly, and lightly stir them to the pudding. Pour the whole into a well-greased pie dish, and bake a light brown. N.B. — A very nice pudding for children. No. 377. MILK PUDDING. 2 tablespoonsful of rice or sago | Sugar to taste 1 pint of milk Wash the rice, put in a greased pie-dish, add milk, sweetened to taste, and bake slowly after having first placed the pudding in a hot part of the oven to let the rice swell. Rice requires longer than tapioca. If skimmed milk be used put in half teaspoonful of finely chopped suet. No. 378. CUSTARD WITH CONDENSED MILK. Milkmaid Brand Condensed Milk may be used with great success in place of fresh milk in making custard with Bird’s Custard Powder. To five dessertspoonsful of the Condensed Milk add a good three-quarter point of hot water, which should be gradually stirred in until a complete and perfect mixture is made. The custard should then be prepared in the usual manner, but omitting the sugar. If unsweetened Condensed Milk is used then 2 oz. of sugar must be added. In making Bird’s Custard with Condensed Milk care should be taken to use only the best brands of pure fullcream milk. The Milkmaid Brand may be relied upon to contain all the cream of the original milk, and to be of the finest quality. No. 379. PLAIN CABINET PUDDING. I lb. or 1 pint of bread crusts | A few raisins i pint of milk j 1 egg Sugar to taste Grease a basin well, decorate with the stoned raisins, fill with the crusts cut into dice. Beat the egg, add milk and sugar to taste. Pour over the bread and let it soak for some time before cooking. Steam half an hour. Serve with sweet sauce, raspberry, or lemon. This pudding may be baked if liked, and a little candied peel added. No. 380. CARAMEL CUSTARD PUDDINGS. For the Caramel : — 2 ozs. of lump sugar | 2 tablespoonsful cold water Melt the sugar in a pan, let it brown, then add the water ; boil till it is a nice brown, then pour into six small tin dariole moulds. Be careful that the caramel coats every part. Fill them with custard made as follows : — h pint of milk I Essence of vanilla to taste Yolks of 4 eggs (beaten) | Sugar Whites of 2 eggs ,, Boil the milk, add the sugar, flavour with vanilla. When cool pour on to the eggs, then fill the moulds. These little puddings should be steamed for fifteen or twenty minutes, and then turned out. They may be served hot or cold. No. 381. BAKEWELL PUDDING. Puff pastry. I egg. j H ozs. castor sugar 1^ ozs. of butter | ^ lb. of raspberry jam Line a tart dish with the paste, decorate the edges, cover the centre of the dish with the jam. Put the egg, which has been well beaten, into a saucepan with the butter and sugar ; stir it over the stove until it thickens, and then pour over the jam, and bake about twenty minutes. No. 382. PANCAKES. \ lb. of flour | 1 pint of milk 2 eggs j Some lard or dripping for frying Put the Hour into a basin, add to it a pinch of salt. Make a well in the middle, and put the two eggs into it ; mix them smoothly with the flour, and add the milk very gradually.