Domestic and economical cookery recipes

^ pint of milk | 1 oz. of sugar 1 egg 1 ^ oz. of butter Pour the milk into a small dish, add the sugar with the egg well beaten and the butter ; bake in a slow oven fifteen to twenty minutes. No. 550. LEMON CUSTARDS. \ pint of water | 2 lemons, the peel of one grated 3 eggs | White sugar to taste Beat the eggs ; add to them the sugar, water, and grated lemon rind, stir well together, then add the lemon juice gradually. Put the mixture in a pan and stir it over the gas with a wooden spoon till it is as thick as custard. Strain it into glasses or into a glass dish. Richmond’s Cookers, burners removable. No. 551. OATMEAL GRUEL. 1 tablespoonful of Keen, | 2 tablespoonsful of cold water Robinson’s medium oatmeal j Sugar or salt 1 pint of boiling water Mix the oatmeal smoothly with the cold water, then pour on the boiling water gradually, stirring it all the time ; put it into a small saucepan, bring it to the boil and let it simmer ten minutes till it is a smooth jelly. Stir it very often to make it smooth and to keep it from burning. Strain it into a basin and add sugar or salt. The oatmeal should be as fresh as possible. No. 552. RICE WATER. 1 oz. of rice | 1 pint of cold water \ inch of cinnamon, if liked j White sugar to taste Wash the rice well in cold water ; drain away the water and put the rice into a small saucepan with one pint of fresh cold water and the cinnamon ; bring it to the boil and let it simmer for an hour ; strain the rice water into a jug, add sugar to taste and leave it to cool. This drink is often recommended in cases of diarrhoea and must be taken cold. No. 553. BARLEY WATER. 1 tablespoonful of Keen, Robin- | A little lemon juice and sugar son’s patent barley | to taste 1 pint of water Put the barley into a saucepan with one pint of cold O water, bring it to the boil, then strain it, as this water is unwholesome ; add another pint of cold water to the barley, bring it to the boil, and let it simmer for ten minutes. Strain it into a jug, add a few drops of lemon juice and a little white sugar, but do not make it too sweet. Let it cool before drinking. N.B. — Keen, Robinson’s oatmeal and barley are perfectly cooked in ten minutes. No. 554. CUSTARD CREAM (Very Good). pints of new milk | A small piece of lemon rind, \ oz. of gelatine j cut thin The yolks of 5 eggs White sugar to taste Heat the milk with the lemon rind, pour it on the gelatine, let it stand for a short time, then stir it over the fire till dissolved, but it must not boil, add the sugar. Beat the yolks of five eggs, pour to them gradually the milk stirring all the time. Return all to the pan and stir over the gas till it is as thick as good custard. Strain into a jug, stir occasionally, and when nearly cold, but before it sets, pour it into a mould that has been previously wetted with cold water. Turn out next day. No. 555. LEMON WATER DRINK. 2 lemons | 1 pint of boiling water ^ lb. of lump sugar Grate the rind of the lemon and squeeze the juice into a jug, add the sugar and the boiling water ; let it stand until cool, then strain off. No. 556. SUET AND MILK.