Tried favourites cookery book

Line your pie-dish with any scraps of nice pastry you may have. Then beat up the egg, add the milk, sugar, and flavouring. Pour it into the dish, and let it cook very slowly. When it is beginning to set, stir in carefully some tinned or preserved apricots, cut into small pieces. Then finish the baking till the custard is quite firm. Put it aside till cold, when you should grate the ratafias thickly over the top.Then sprinkle these over with "hundreds and thousands."” Apricot Pudding: (1). Take a tin of apricot or egg plum, and place them in a deep glass dish. Cover them with sponge-cake, sliced; pour the apricot syrup, and a little sifted sugar over the whole ; make a cornflour blanc-mange, using the yolks of 2 eggs, and pour over the sponge-cakes. Whip the whites of eggs into a stiff froth, and place over it — (or whipped cream). Apricot Pudding: (2). Sponge-Cakes, tin of Apricots, Gelatine, Loaf Sugar, Lemon, Cream. Line a basin or glass with the stale sponge-cakes (sliced) ; fill the centre with halved apricots. Dissolve a dessertspoonful of gelatine, add 2 oz. sugar, and .squeeze of lemon juice in ^ pint of the juice of tlie apricots, and pour over apricots. Cover with more spongecakes. Press mixture on the top with saucer or plate, and a weight on it, and leave till next day. Serve with whipped cream or custard. Apricot Tart (Open Tart). i tin Apricots, J lb. Sugar, rind and juice of i Lemon, and Short Crust. Pour the syrup of 1/2 tin apricots in pan with sugar and rind (grated) and juice of lemon. Boil for 5 minutes. Put in apricots, and boil 1/2 hour longer. Take short crust. Have it round and larger than ring. Grease ring well, and tuck it well in with hand. Put apricots in case, round sides up, and put in oven 3/4 hour For Meringue top, take 3 whites of Eggs, 2 large tablespoonfuls castor Sugar. Beat whites very stiffly, then stir in lightly 1 tablespoonful sugar. Meringue will be rough, not smooth, if not beaten enough. Take half of mixture, after the tablespoonful sugar has been lightly stirred in, and smooth over tart. Then with forcing bag decorate with other half of mixture. Twist bag well up at top, and press with right hand. Sprinkle other tablespoonful sugar over top now, and slightly brown in oven. Use dredge for sugar. (May be made with pine-apple, rhubarb, or gooseberries, &c.) Arrowroot Custard. 2 oz. Arrowroot, 2 oz. Sugar, 1 pint Milk, Nutmeg, Lemon Peel, Essence of Almond. Mix the arrowroot, sugar, and a little nutmeg in. a little cold water to the thickness of paste. Boil the pint of milk and lemon peel, and pour over arrowroot, with a few drops of essence of almond, till it forms the custard, and pour from one jug to another till cold. A dish of fruit or rhubarb sweetened with this custard poured over is very good. Arrowroot Pudding*. 1 tablespoonful Arrowroot, 1 pint Milk, 2 Eggs. Mix the arrowroot with cold milk, and pour over it 1 pint of boiling milk. Stir well, and let it cool. Add sugar to taste, and the eggs well beaten, and bake ^ hour. Australian Pudding. i lb. Flour, small teaspoonful of Carbonate of Soda, i lb. Suet, ^ lb. Sugar, 5 oz. of Sultana or other Eaisins, teacupful of Milk.