Soyer's standard cookery

METHOD. — Mix the dry ingredients together, and add sufficient milk to form a stiff batter. Turn the mixture into a floured cloth, boil gently for two and a half hours, and serve with a cut lemon, fresh butter and sugar. For directions for making a pudding of fresh fruit, see apple pudding, boiled, and damson pudding. Custard Pudding, Baked. INGREDIENTS. — One pint of milk, two dessertspoonfuls of loaf or castor sugar, four eggs. METHOD. — Beat the eggs, add to them the sugar and milk, and stir until the sugar is dissolved. Strain into a buttered pie-dish, and bake in a slow oven until set (about thirty minutes.) When the oven is too hot the dish should be placed in a tin of water, to prevent the custard baking too quickly. Custard Pudding Baked. (Another Method.) INGREDIENTS. — Two pints of milk, two tablespoonfuls of sugar, two teaspoonfuls of flour, one ounce of butter, four eggs, lemon rind, bay leaves or laurel leaves for flavoring, two pinches of salt, a pinch of nutmeg. METHOD. — Simmer the milk with the flavoring ingredient for about twenty minutes, then remove the lemon rind, or whatever has been used, and put in the butter and sugar. Mix the flour smoothly with a little cold milk or water, pour it into the stewpan, stir until it boils, cook for five minutes, then cool a little. Beat the eggs, add them to the rest of the ingredients, pour into a buttered pie-dish, and bake in a slow oven for about forty minutes, or until set. Custard Pudding, Steamed. INGREDIENTS. — One pint of milk, two dessertspoonfuls of castor sugar, six eggs, a few drops of essence of vanilla or other flavoring. METHOD. — Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar is dissolved, then pour the mixture into a buttered bowl, and steam VERY GENTLY for half an hour. Serve with wine sauce. A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and two eggs, but it must be served in the bowl. Custard Pie. INGREDIENTS. — Two quarts of milk, two tablespoonfuls of .sugar (or to taste) two level tablespoonfuls of cornflour, six eggs, the rind of a lemon, or other flavoring, salt, paste. METHOD. — Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon rind for about twenty minutes, then remove the lemon rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for two or three minutes, add the sugar and two pinches of salt, and allow the mixture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line two deep dishes or twelve deep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard. Damson Tart. INGREDIENTS. — Short paste, three pints of damsons, four heaped tablespoonfuls of brown sugar, or to taste.