Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Let one quart of milk come to a boil. Cool the milk a little, pour it gradually over six well-beaten eggs, stirring aU the while. Add a pinch of salt and sugar to taste. Pour into a deep pan. Grate nutmeg thick over the top. Set the pan in the oven in another pan in which is water. Set a square pan of water in the upper oven. Bake in a moderate heat until a light brown. When done, a knife will come out clear. Custard Caramel Mix one cup of granulated sugar, half a cup of water, and two teaspoonfuls of vinegar together. Boil until, when tested in cold water, it hardens. When partially cool, line an oval mould with the mixture. Make a custard of one quart of milk, six eggs, and vanilla to taste. Fili the mould. Bake in moderate oven till firm to touch. Save the caramel that is left after lining the mould, thin it with water, and when the custard is inverted on the dish, pour the liquid over it. Compote of Green Currants Simmer until tender one pint of green currants (stripped from the stalks) in a syrup made of half a pint of water and five ounces of sugar. Boil the syrup before adding the currants. Serve with boiled rice and a dish of pulverized sugar, if more sweetness is wished Compotes of other fruita may be used in this way, such as green apricots cherries, damson plums.. The sugar must be in proportion to the tartness of the fruit. Fig Pudding Take half a pound of chopped suet, four eggs well beaten, one pint of milk or cream, half a pound of figs cut in small pieces, one pound of flour, and three teaspoonfuls of baking powder. Sift the flour and baking powder together, add suet, eggs, one teaspoon of salt, the figs, and mix all thoroughly with the milk and two tablespoonfuls of granulated sugar. The batter should be quite stiff . Put it in a well-buttered pudding mould and boil two hours. Serve with rum sauce. Fig Pudding One-half pound of beef suet cut fine, one-half pound of bread crumbs soaked in one pint of milk, one pound of figs chopped fine, one-half pound of granulated sugar, one-half cup of molasses, two tablespoonfuls of flour, one-half teaspoonful of soda dissolved in a little water, one-half cup of Sherry wine, one teaspoonful of ground cinnamon, one teaspoonful of grated nutmeg, and five eggs. Mix thoroughly and fili a mould. Cover securely and boil in kettle of water for four hours. Serve with a wine sauce. Dessert Fritters Boil one pint of water five minutes with four ounces of butter, one tablespoonful of sugar, and the rind of one lemon. Remove the lemon and at once add ten ounces of sifted flour, mixing thoroughly with a wooden spoon. Stir over the fire until the dough does not stick to either the spoon or saucepan. Remove from the fire and one by one stir in ten eggs. The dough ought to be of the consistency of thin paste. Ten minutes before HOT PUDDINOS, CU8TABD8, SOUFFLÉS^ ETC. 298 serving, have a large deep pan filled with very hot fat. With a spoon and the forefinger of the left hand drop large nutmegsized bits of the paste into the fat, fry slowly until crisp and expanded four times the original size. Drain, dish upon a folded napkin, sprinkle with sugar, and serve hot. Marrow Fritters