Cookery for every household

Beat the eggs in a basin with the sugar, salt, and a little flavouring. Heat the milk without allowing it to boil and pour it slowly on to the eggs, &c., stirring all the time. Strain the mixture into a greased pie dish and wipe carefully round the edges. Place the pudding on a tin with a little cold water round it, and cook in a moderate oven until the custard sets and becomes a pretty brown colour. The water in the tin will prevent the custard becoming too hot and curdling. Sprinkle with a little fine sugar before serving. Notes. — A plainer pudding may be made by using two eggs only, and a richer one by adding two or three extra yolks of eggs. A more substantial pudding may be made by placing a rice biscuit, or a few broken macaroon or ratafia biscuits, in the pie dish before pouring in the custard. If the pudding is wished more decorative, line the pie dish with pastry (see p. 409) before pouring in the custard. Time to bake, about 1 hour. Sufficient for 3 or 4 persons. Probable cost, Gd. 1713. Steamed Custard Pudding See Caramel Custard Pudding (Recipe 1749). The caramel may be omitted if a simpler pudding is required, and the basin carefully greased before putting in the custard. 1714. Macaroni Pudding (without Eggs) 3 oz. macaroni. 1 pt. milk. 1 oz. butter. 1 oz. flora. 1 table-sp. sugar. A pinch of salt. Flavouring. 2 table-sps. ratafia crumbs. Weigh the macaroni, break it into short lengths, and throw it into a saucepan of boiling salted water. Allow it to cook until quite tender, then drain. Meanwhile melt the butter in a saucepan, add to it the flour and mix until smooth. Pour on the milk and stir constantly until boiling. Add the macaroni to this sauce with the sugar and flavouring, and simmer all together from ten to fifteen minutes. Then pour the mixture into a dish which can be sent to table, sprinkle the ratafia crumbs over the top, and serve hot. Sufficient for 3 or 4 persons. Probable cost, Gd. 1715. Macaroni Pudding (with Eggs) 3 oz. macaroni. 1 pt. milk. 1 table-sp. sugar. A pinch of salt. 1 or 2 eggs. Flavouring. Weigh the macaroni, break it into short lengths, and throw it into a saucepan of boiling water. Allow it to cook for ten minutes, then pour off the water. Add the milk to the macaroni and simmer slowly until quite tender, keeping it well stirred during the cooking. The time will depend upon the kind of macaroni used. When ready, remove the saucepan from the fire, add the sugar and flavouring, and lastly the eggs well beaten and strained. Pour the mixture into a greased pie dish and bake in a moderate oven until delicately browned. Sprinkle with sugar before serving. Sufficient for 3 or 4 persons. Probable cost, 5 d. 1716. Rice Pudding (without Eggs) A pinch of salt. Nutmeg or other flavouring. 1| pts. milk. l| table-sps. rice. 1 table-sp. sugar. 1 table-sp. chopped suet Wash the riqe and put it into a well-greased pie dish, with the sugar, salt, and a little grated nutmeg or other flavouring. Pour in the milk and sprinkle the suet, very finely shred or chopped, over the top. Bake the pudding in a slow oven until the rice is quite soft. The slower it is cooked, the softer and creamier it will be. Serve with milk or cream and sugar.