Simple recipes

Rub the dripping into the flour. Add the other dry ingredients. Mix with the beaten egg and milk. Put into a greased cake tin, dredge the top with sugar, and bake about one hour in a moderate oven. Raisins or currants may be substituted for sultanas, or two tea-spoonfuls caraway seeds for Plain Seed Cake. Page 35 _ Custards Brown & Polson's Custard Powder is a companion article to the famous Corn Flour of the same name. This Custard Powder has been placed on the market in order to meet the demand for a Custard of high quality at moderate cost. No claim is made that this article contains dried eggs, milk or cream. It is made from the finest materials carefully prepared and choicely flavoured, and its uniform high quality has earned for this Custard the right to find a place in every well-appointed kitchen. The following recipes will indicate some of the ways in which Custard Powder can be used to advantage. It might be added that many people like adding a little Custard Powder to the Corn Flour when making blanc-mange or similar dish. Boiled Custard To serve with stewed fruit, jellies, cold sweets, etc. 2 oz. Custard Powder. 1 pint Milk. 1 oz. Sugar. Mix the Custard Powder to a smooth cream with a little of the cold milk. Put the rest of the milk into a saucepan with the sugar, when boiling add to the mixed Custard Powder, stirring all the time. Return to the saucepan, and boil for two or three minutes, still stirring. Serve hot as Custard Sauce with puddings, fruit pies, etc. ; or allow to cool, remove the skin from the top, and serve in custard glasses, or one large glass dish. A little nutmeg may be grated over the surface if liked. Page 36 Custards Apricot and Custard Pudding 4 pint boiled Custard. 4 pint Water. 4 lb. dried Apricots. Rind of 4 Lemon. 1 oz. Sugar. 3 Sponge Cakes. Wash the apricots and put to soak with the water for some hours, then simmer gently with the sugar and lemon rind till soft. Cut the sponge cakes in half and put in a pie-dish with the apricots between and over. Pour the juice over to soak the sponge cakes. Coat thoroughly with the Custard, and bake in a moderate oven for twenty minutes. May be served hot or cold. Baked Raisin Pudding 1 oz. Custard Powder. 3 ozs. Raisins. 7 ozs. Flour. 1 oz. Candied Peel. 4 ozs. Dripping. 3 teaspoonful Mixed Spice. 2 ozs. moist Sugar. 1 oz. Parsley. Nearly 1 gill of Milk. Rub the dripping into the flour. Chop the candied peel, stone the raisins, and add these with the other dry ingredients. Mix to a soft dough with milk. Put into a greased square tin and bake for about three quarters of an hour in a moderate oven. Turn out and cut in squares, sprinkle with sugar, and serve hot with Custard Sauce. Lemon Custard Pie 6 ozs. Short Pastry. 2 ozs. Sugar. 1} ozs. Custard Powder. 2 ozs. Butter. 1 pint Milk. 2 Lemons. 2 ozs. stale Sponge Cake. Line a greased pie-dish with pastry, decorate the edge. Melt the butter, mix in the Custard Powder, add the milk, and stir till thick. Add the sugar, cake crumbs, grated rind and strained juice of the lemons. Turn the mixture into the lined dish, and bake in a fairly hot oven for half an hour. Page 37 __ Custards Apple Trifle 2 pint boiled Custard. 6 Sponge Cakes. 1 lb. cooking Apples. 3 ozs. Sugar. 4 Lemon. + pint Cream. Cherries and Angelica.