3 lumps or 1 dessertspoon sugar.
£ teaspoon butter.
2 or 3 drops of vanilla essence✪ Tapioca Pudding.
1. If the tapioca has stuck together in lumps, crush it
with a bottle. Paint the inside of the smallest pie-dish
with a little of the butter, and about two hours before the
pudding is wanted put in the tapioca with the milk, sugar,
vanilla and the remaining butter and let it stand.
2. Fifteen minutes before the time to serve, put the
pie-dish in the oven to bake and brown on top.
SWEETS.
127
Atcha Pudding. (I).
This is made exactly like tapioca pudding. The atcha
should be washed before being put to soak in tbe milk.
Bread and Butter Pudding. (I).
3 slices stale bread, less than
a quarter of an inch thick.
1 teacup milk (if Ideal, 1
tablespoon to the rest of
water).
1 dessertspoon sugar.
1. Paint the inside of the
of the butter or oil.
£ teaspoon butter or oil.
1 egg.
A pinch of nutmeg or 2 or 3
drops vanilla essence.
(1 dessertspoon dried currants)✪ Bread and Butter Pudding.
smallest pie-dish with a little
2. Cut each of the slices of bread into four pieces and
arrange them in the dish. Sprinkle between each slice a
little of the sugar (and some of the currants if you have
any).
3. Beat up the egg and mix it with the milk, add the
vanilla and pour it over the bread. Let the dish stand for
five minutes until the bread is well soaked but not mashy.
Sprinkle over the remaining currants, dust over with the
nutmeg if you have not put any vanilla in the milk and
put on top any remaining butter. Put in a good oven and
bake for ten minutes. The top of the pudding must be
brown and crisp.
Baked Custard. (I).
2 eggs.
1 teacup milk (if Ideal, 1
tablespoon to the rest of
water).
1 dessertspoon sugar.
1. With a feather
dish with the
2 or 3 drops vanilla or any
other essence.
$ teaspoon butter or a little
lard or oil✪ Baked Custard.
paint the inside of the smallest pie-
butter or lard.
2. Beat up the eggs but only so as to mix them
thoroughly. Mix them with the milk, sugar and flavouring.
If you have used butter to grease the pie-dish, float the
remainder on top.
128
SWEETS.
3. Place the pie-dish in the oven and bake for five
minutes. It is move prudent to stand the dish in a baking
tin filled with boiling water so as to prevent it baking too
quickly.
Plain Custard. (I).
2 very fresh eggs. J 1 small dessertspoon sugar.
4 large tablespoons milk (if i 3 or 4 drops vanilla essence✪ Plain Custard
Ideal, 1 tablespoon to 3 of j orl small teaspoon whisky,
water). j brandy or gin.
1. Put the yolks only of the two eggs into the small
pudding basin and slowly stir in the milk. Then add the
sugar, finely crushed, and the flavouring.
2. Stand the basin in the flat saucepan containing
enough boiling water to reach half way up the basin. Hold
the basin firm with the left hand and stir slowly with the
right till the mixture has the consistency of thick cream.
Then remove it quickly, pour it into two small glasses or a
cup, stand in cold water and serve with stewed fruit.
Note.— Flavoured with vanilla only, this custard is very
good for an invalid and is quickly made.
Snow Eggs. (II.)
3 very fresh eggs. 1^ tablespoons sugar.
1 breakfast cup milk (if Ideal, Afew drops vanilla essence
two tablespoons to the rest i or one dessertspoon of
of water). whisky, brandy or gin. ✪ Snow Eggs
Page 62 · 5 recipe records on this page
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
3 lumps or 1 dessertspoon sugar. £ teaspoon butter.
2 or 3 drops of vanilla essence.
1. If the tapioca has stuck together in lumps, crush it with a bottle. Paint the inside of the smallest pie-dish with a little of the butter, and about two hours before the pudding is wanted put in the tapioca with the milk, sugar, vanilla and the remaining butter and let it stand.
2. Fifteen minutes before the time to serve, put the pie-dish in the oven to bake and brown on top.
Atcha Pudding. (I).
This is made exactly like tapioca pudding. The atcha should be washed before being put to soak in tbe milk.
Bread and Butter Pudding. (I).
3 slices stale bread, less than a quarter of an inch thick.
1 teacup milk (if Ideal, 1 tablespoon to the rest of water).
1 dessertspoon sugar.
1. Paint the inside of the of the butter or oil.
£ teaspoon butter or oil.
1 egg.
A pinch of nutmeg or 2 or 3 drops vanilla essence.
(1 dessertspoon dried currants).
smallest pie-dish with a little
2. Cut each of the slices of bread into four pieces and arrange them in the dish. Sprinkle between each slice a little of the sugar (and some of the currants if you have any).
3. Beat up the egg and mix it with the milk, add the vanilla and pour it over the bread. Let the dish stand for five minutes until the bread is well soaked but not mashy. Sprinkle over the remaining currants, dust over with the nutmeg if you have not put any vanilla in the milk and put on top any remaining butter. Put in a good oven and bake for ten minutes. The top of the pudding must be brown and crisp.
Baked Custard. (I).
2 eggs.
1 teacup milk (if Ideal, 1 tablespoon to the rest of water).
1 dessertspoon sugar.
1. With a feather dish with the
2 or 3 drops vanilla or any other essence.
$ teaspoon butter or a little lard or oil.
paint the inside of the smallest piebutter or lard.
2. Beat up the eggs but only so as to mix them thoroughly. Mix them with the milk, sugar and flavouring. If you have used butter to grease the pie-dish, float the remainder on top.
3. Place the pie-dish in the oven and bake for five minutes. It is more prudent to stand the dish in a baking tin filled with boiling water so as to prevent it baking too quickly.
Plain Custard. (I).
2 very fresh eggs. J 1 small dessertspoon sugar.
4 large tablespoons milk (if i 3 or 4 drops vanilla essence
Ideal, 1 tablespoon to 3 of j orl small teaspoon whisky, water). j brandy or gin.
1. Put the yolks only of the two eggs into the small pudding basin and slowly stir in the milk. Then add the sugar, finely crushed, and the flavouring.
2. Stand the basin in the flat saucepan containing enough boiling water to reach half way up the basin. Hold the basin firm with the left hand and stir slowly with the right till the mixture has the consistency of thick cream. Then remove it quickly, pour it into two small glasses or a cup, stand in cold water and serve with stewed fruit.
Note.— Flavoured with vanilla only, this custard is very good for an invalid and is quickly made.
Snow Eggs. (II.)
3 very fresh eggs. 1^ tablespoons sugar.
1 breakfast cup milk (if Ideal, Afew drops vanilla essence
two tablespoons to the rest i or one dessertspoon of of water). whisky, brandy or gin.
Records on this page
Tapioca PuddingBread and Butter PuddingBaked CustardPlain CustardSnow Eggs