Tried favourites cookery book

Put flour, sugar, butter, and grated lemon peel, and pinch of salt into a basin before the fire till 'butter is melted. Mix well with wooden spoon, pour in a little boiling milk, stir till quite smooth, then add gradually the rest of milk. When neaily cold, add eggs well beaten. Bake in buttered dish in moderate oven 1 hour. Cup Pudding (American). 3 Eggs, weight in Sugar and Flour, i their weight in Butter, 3 tablespoonfuls Milk, teaspoonful Baking Powder. Put butter and sugar in warm basin (not too hot) and beat till mixture looks like cream. Then separate yolks and whites of the eggs. Drop the yolks into the basin one at a time, beating each time till quite light. Then add the milk, and mix well. Now beat the whites quite stiffly and stir in gently. Fill well-greased moulds or cups, and bake about, 20 minutes. Serve with lemon or jam sauce. Custard in Cups. Mix 1½ breakfastcupful milk, 1 oz. rice flour, 2 oz. castor sugar, and 1 stick cinnamon. Bring to the boil, take out cinnamon ancl pour over 4 beaten eggs, stirring all the time. Add a few drops lemon or vanilla essence, put again in pan and stir over fire till it nearly boils. Take it off and pour again into the basin. Give it an occasional stir while it cools. Pour into glasses, or cups, and shake a very little ground cinnamon over the top. Custard without Eggs. 1 pint of new Milk or Cream, 2 O’Z. (or else 11 or 12 lumps) of Sugar, and 1 packet* of Bird^s Custard Powder. Out of a pint of new milk or cream take just sufficient to make the contents of the packet into a thin, smooth paste when well mixed in a basin ; then boil the remainder of the milk or cream with tire sugar, and, while still thoroughly boiling, pour it all at once into the / basin. Give the whole two or three stirs, and, when quite cold, fill the custard glasses. If the custard is allowed to stand for a night before being used, it should be well stirred up previous to putting into the glasses, and, if preferred, the slight skin at the top removed. Note. — Custard made with Bird’s custard powder according to this recipe is delicious, when served from a large glass dish, with every kind of pudding, fruit pies, jam tarts, or stewed fruit, and vill be found greatly to enhance the acceptability of such dishes. * The packet of custard powder referred to in these recipes is one of those contained in the 6d or Is boxes, of which there are three in the Gd box, and seven in the Is box. Custard (Bird's) as a Hot Pudding Sauce. This is extremely rich and nice with plum puddings, bread puddings, or indeed with any puddings. In cold weather it is also most acceptable with tinned or stewed fruits. The custard, after being made as above, is returned to the saucepan, and just brought to the boil, stirring very gently. Serve from a sauce boat or tureen in the usual way. Custard Pudding, Baked. 2 Egg.s, 4 oz. Sugar, 1 tablespoonful Rice Flour, 1 pint Milk, and a little ground Cinnamon or Nutmeg. Beat up the eggs with the sugar, and mix the rice flour very smoothly with a little cold milk, adding the nutmeg, eggs, and sugar gradually. Boil the milk and pour over it, stirring all the time. Border a dish with paste, pour in the mixture, and bake for ^ hour. Before serving, put a little sifted sugar over it. OR, 1 quart Milk, 4 Eggs, 1 teacup Sugar.