Elements of the theory and practice of cookery

After beating the eggs slightly, beat in the sugar, stir in the milk and vanilla, and fill the cups nearly full. Bake like cup custards, and when cold turn them out, one on each serving plate. Serve with cold Cara- mel Sauce. To make caramel sauce, add to the caramel reserved half a cup of boiling ^ water, and keep it hot till the caramel dissolves. Bread-pudding Recipes Plain Bread Pudding Scalded milk, 1 quart. Stale bread crumbs without crust, Sugar, yi cupful. grated or rubbed, 2 cupfuls. Eggs, 2. or Salt, X teaspoonful. Dried crumbs, 1 cupful. Beat the eggs slightly; beat into them the sugar and add the milk, spice, and salt. When the crumbs 1 If the water is not very hot when poured in, the caramel will spatter. 274 THEORY AND PRACTICE OF COOKERY become soft, turn into a buttered dish, and bake until a knife inserted in the padding comes out clean. Variations of Bread Pudding. — 1. Add one cupful of boiled raisins^ citron^ and currants mixed. 2. Separate the eggs, add only the yolks to the pudding. Beat the whites stiff ; beat into them two and a half tahlespoonfuls of powdered sugar, spread them roughly over the pudding, and return it to the oven for two minutes, or till a delicate brown. , 3. ftueen of puddings. — Like variation 2, except omit spice, flavor with one and a half tahlespoonfuls of lemon juice and spread it over with jam or jelly before covering it with meringue. Plain Soft Custard Scalded milk, 2 cupfuls. Sugar, 6 tablespoonfuls. Egg-yolks,i 3. Salt, }i teaspoonful. Vanilla, Yz teaspoonful. Beat the eggs slightly, beat into them the sugar, and salt, and stir in slowly the hot milk. Pour into a double boiler, and cook, stirring constantly, until the custard is thick enough to coat the spoon. Strain at once through a fine strainer into a cold pitcher. When cool stir in the vanilla, and pour into a glass dish or glass custard cups for serving. If the custard cooks a moment too long, it will curdle. 1 AVhole eggs may be used, but they do not make so smooth a custard. When eggs are expensive, two yolks may be used instead of three, half a tablespoonful of cornstarch mixed with a tablespoon- ful of cold milk being stirred into the rest of the milk, and scalded with it. SUGAR AND SWEETS 275 It is safer to take it from the fire before you think it quite done, as the heat of the boiler cooks it even while it is being turned out. If it begins to curdle, set the upper part of the boiler immediately into a pan of cold water, and beat the custard energetically with a Dover egg-beater till smooth. Apple Tapioca Pearl or granulated tapioca, 4 tablespoonf uls. Tart apples, 6. Boiling water, 1 pint. Sugar, Yz cupful. Cinnamon or nutmeg. X teaspoonful. Salt, a few grains. Soak the tapioca over night in one cupful of cold water. Core and pare the apples, slice one of them, and cook it with the tapioca in the boiling water till the latter is translucent. Place the rest of the apples upright in a buttered baking-dish, sprinkle over them the sugar and spice, pour over them the tapioca mix- ture, and bake till they are tender. Serve with sugar and cream. Cornstarch Meringue Milk, 1 quart. Granulated sugar, X cupful. Cornstarch, ^ cupful. Vanilla extract, 1 teaspoonful. Eggs, 3. Powdered sugar, 6 tablespoonfuls.