Custard Pudding, Baked. — Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the custard. Break each one into a separate cup before it is mixed with the rest, to insure the quality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavor with brandy, lemon, almond, vanilla, rose-water, or orange-water. Stir all together. Grate a little nut- meg on the top, and bake in a mod- erate oven. As soon as the custard is set it is done enough. Time to bake, about half an hour. Custard Pudding, Boiled. —Make a pint of custard with half a pint of milk and three eggs. Flavor and sweeten it liberally, or the pud- ding will be insipid. Put it into a 307 Dandy Pudding PUDDINGS, ETC Frozen Pudding buttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it gently until done. Keep moving it about in the sauce- pan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half- pint of milk, and a table-spoonful of flour. Time, forty minutes to steam. Dandy Pudding. — The yolks and whites of four eggs beaten separately, five table-spoonfuls of white sugar, to be added to the whites after they are well beaten, so that they will stand alone. Four heaping table-spoonfuls of brown sugar must be beaten into the yolks with two table-spoonfuls of corn-starch. Pour over the yolks one quart of boiled milk, stirring until well mixed. Any flavoring may be used to taste. The whites are to be put on top and browned. Dumplings. — See recipes on pages 319, 320. Egg Pudding. — Beat three eggs, and put in as much sifted flour as will make them very thick. Set a quart of milk and lb. of butter over the fire ; then beat two eggs, and stir them into the milk, contin- uing to stir till it boils ; then add the three eggs, and let it boil until it is quite smooth and thick. Take it off the fire, and season it to your taste with sugar, salt, and nutmeg. Cur- rants will improve ✪ Egg Pudding it. Bake the pudding for half an hour. Serve with wine sauce. Farina Pudding. — Put 2 ozs. of farina into three-quarters of a pint of new milk, and let both boil up together; when done enough stir in % lb. of butter, 2 ozs. of loaf sugar, five eggs (omitting the whites of two), the rind of a lemon, grated, a little orange-flower water, and some small slices of citron ; beat the yolks and whites separately, adding the whites last of all ; when mixed, beat hard and long, then bake in small cups, and serve with sauce. Fig Pudding. — Soak a cupful of fine crumbs in a cupful of milk for half an hour. Now add three eggs well beaten, a half-teaspoonful each of salt, ground nutmeg, and cinna- mon, 3 ozs. of powdered suet, and a half - cupful of granulated suga✪ Fig Puddingr. Into this stir Yz lb. of figs cut into tiny bits and well dredged with flour. Beat hard and turn into a greased pudding-mould with a tightly fitting top. Steam for three hours, then turn out of the mould and set in the oven for five minutes. Serve with a hard or liquid sauce. Francatelli Pudding. — Pour a ✪ Francatelli Pudding

AI-modernized reading of the original text

Custard Pudding, Baked. — Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the custard. Break each one into a separate cup before it is mixed with the rest, to insure the quality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavor with brandy, lemon, almond, vanilla, rose-water, or orange-water. Stir all together. Grate a little nutmeg on the top, and bake in a moderate oven. As soon as the custard is set it is done enough. Time to bake, about half an hour. Custard Pudding, Boiled. —Make a pint of custard with half a pint of milk and three eggs. Flavor and sweeten it liberally, or the pudding will be insipid. Put it into a Dandy Pudding PUDDINGS, ETC Frozen Pudding buttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it gently until done. Keep moving it about in the saucepan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another halfpint of milk, and a table-spoonful of flour. Time, forty minutes to steam. Dandy Pudding. — The yolks and whites of four eggs beaten separately, five table-spoonfuls of white sugar, to be added to the whites after they are well beaten, so that they will stand alone. Four heaping table-spoonfuls of brown sugar must be beaten into the yolks with two table-spoonfuls of corn-starch. Pour over the yolks one quart of boiled milk, stirring until well mixed. Any flavoring may be used to taste. The whites are to be put on top and browned. Dumplings. — See recipes on pages 319, 320. Egg Pudding. — Beat three eggs, and put in as much sifted flour as will make them very thick. Set a quart of milk and lb. of butter over the fire ; then beat two eggs, and stir them into the milk, continuing to stir till it boils ; then add the three eggs, and let it boil until it is quite smooth and thick. Take it off the fire, and season it to your taste with sugar, salt, and nutmeg. Currants will improve it. Bake the pudding for half an hour. Serve with wine sauce. Farina Pudding. — Put 2 ozs. of farina into three-quarters of a pint of new milk, and let both boil up together; when done enough stir in % lb. of butter, 2 ozs. of loaf sugar, five eggs (omitting the whites of two), the rind of a lemon, grated, a little orange-flower water, and some small slices of citron ; beat the yolks and whites separately, adding the whites last of all ; when mixed, beat hard and long, then bake in small cups, and serve with sauce. Fig Pudding. — Soak a cupful of fine crumbs in a cupful of milk for half an hour. Now add three eggs well beaten, a half-teaspoonful each of salt, ground nutmeg, and cinnamon, 3 ozs. of powdered suet, and a half - cupful of granulated sugar. Into this stir Yz lb. of figs cut into tiny bits and well dredged with flour. Beat hard and turn into a greased pudding-mould with a tightly fitting top. Steam for three hours, then turn out of the mould and set in the oven for five minutes. Serve with a hard or liquid sauce. Francatelli Pudding. — Pour a

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Egg PuddingFarina PuddingCustard Pudding, BakedCustard Pudding, BoiledDandy PuddingFrozen PuddingFig PuddingFrancatelli Pudding

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