Cup Custards. — In making cup custards, it is a pleasant change to put in each cup, before the custard is poured in, a tablespoonful of either strawberry or raspberry jam. The custard cups should be stood in a. baking pan containing hot water while hakiag; every cnstard should be cooked in this way. A date custard is made and baked in the ordi- nary manner; then, after baking, the top is covered with stoned dates, which may be filled with nuts if desired, and rolled in powdered sugar✪ Cup Custards. The dates are covered with a meringue, which is browned in the oven, and the custard is then served cold. . Peach Custard. — Slice ripe peaches in a glass dish and sugar them well two hours before they are to be served. Make a boiled custard by taking three eggs, one and one-half pints sweet milk and one tablespoon corn starch and one cup of sugar✪ Peach Custard. Boil after thoroughly beating together in a double boiler till thick and smooth. Pour over peaches and serve white slightly warm. Date Puffs. — Two eggs, one cupful of sugar, one quarter of a cupfnl of butter, the same of milk, one teaspoonful of baking powder and jour enough to make a thin batter. Stir in one cupful of stoned dates✪ Date Puffs; fill muffin cups half full and steam 30 minutes. Serve with a liquid sauce or with sweetened cream. Economy Pudding.— Take two cupfuls of ginger cookie crumba (crumbled cookies) and one cupful sweet milk, one cupful molasses, one teaspoonful cinnamon, one- fourth teaspoonful doves, one-fourth tea- spoonful nutmeg, three eggs weH beaten, one-half teaspoonful salt, one cup seeded raisins, one-half teaspoonful of soda dissolved in one table- spoonful of water and two cupfuls of flour✪ Economy Pudding. Beat thoroughly, turn into greased pudding pan and steam three hours. Serve with bard sauce. Farina Pudding. — Place a double boiler with one pint of milk over the fire; when it boils, sprinkle in two and a half tablespoon fals farina, one-quarter teaspoonful salt and two tablespoon fuls sugar. Cook twenty minutes, then add the beaten whites of two eggs, stir for a few minutes, remove from fire, pour into a mold and set aside to cooL Serve with orange sauce made in following manner: Stir the yoOcs of THE RURAL COOK BOOK. SO two eggs with half cupful sugar to a cream, add half cupful orange juice and one tablespoonful lemon juice✪ Farina Pudding, add last the beaten white of one c^ and serve. Or a vanilla sauce may be served with the puddit^. Fruit Puffs. — Fill old cups or baking cans to the depth of two inches with strawberries, sliced apples, or any kind of berries and cover with a layer of si^ar. Put in each cup a small lump of butter and completely cover the berries with a batter made of one e^, one pint sweet milk, one and one-half teaspoon baking powder and flour to make rather stiffer than for pancakes✪ Fruit Puffs. Bake 40 minutes in a steady oven. Gingerbread Pudding. — One cupful of molasses, one cupful of sugar, one-hatf cupful of melted lard or butter, salt ; all kinds of spice — one- fourth teaspoonful of each — one cupful of buttermilk, two scant tea- spoonfuls of soda, one cupful of raisins or sliced apples, flour for stiff batter✪ Gingerbread Pudding. Steam in a covered pudding dish two hours. Hot water may be substituted for buttermilk; then use half the quantity of soda. Whipped cream is better than sugar with this. Gooseberry Charlotte,— Stew a pint of ripe or nearly ripe gooseberries for 10 minutes very slowly, not to break them. Cut six or eight slices of stale plain cake; line the bottom of your pudding dish with them; put next a layer of the gooseberries sprinkled thickly with sugar; more cake, more berries, and so on until the dish is full. Cover closely and steam in a moderate oven 20 or 25 minutes. You will find the juice of the berries sufficient moisture. Serve hot with a good pudding sauce✪ Gooseberry Charlotte.

AI-modernized reading of the original text

Cup Custards. — In making cup custards, it is a pleasant change to put in each cup, before the custard is poured in, a tablespoonful of either strawberry or raspberry jam. The custard cups should be stood in a baking pan containing hot water while baking; every cnstard should be cooked in this way. A date custard is made and baked in the ordinary manner; then, after baking, the top is covered with stoned dates, which may be filled with nuts if desired, and rolled in powdered sugar. The dates are covered with a meringue, which is browned in the oven, and the custard is then served cold. . Peach Custard. — Slice ripe peaches in a glass dish and sugar them well two hours before they are to be served. Make a boiled custard by taking three eggs, one and one-half pints sweet milk and one tablespoon corn starch and one cup of sugar. Boil after thoroughly beating together in a double boiler till thick and smooth. Pour over peaches and serve while slightly warm. Date Puffs. — Two eggs, one cupful of sugar, one quarter of a cupful of butter, the same of milk, one teaspoonful of baking powder and jour enough to make a thin batter. Stir in one cupful of stoned dates; fill muffin cups half full and steam 30 minutes. Serve with a liquid sauce or with sweetened cream. Economy Pudding.— Take two cupfuls of ginger cookie crumbs (crumbled cookies) and one cupful sweet milk, one cupful molasses, one teaspoonful cinnamon, one-fourth teaspoonful cloves,, one-fourth teaspoonful nutmeg, three eggs weH beaten, one-half teaspoonful salt, one cup seeded raisins, one-half teaspoonful of soda dissolved in one tablespoonful of water and two cupfuls of flour. Beat thoroughly, turn into greased pudding pan and steam three hours. Serve with bard sauce. Farina Pudding. — Place a double boiler with one pint of milk over the fire; when it boils, sprinkle in two and a half tablespoonfuls farina, one-quarter teaspoonful salt and two tablespoon fuls sugar. Cook twenty minutes, then add the beaten whites of two eggs, stir for a few minutes, remove from fire, pour into a mold and set aside to cool. Serve with orange sauce made in following manner: Stir the yolks of two eggs with half cupful sugar to a cream, add half cupful orange juice and one tablespoonful lemon juice, add last the beaten white of one egg and serve. Or a vanilla sauce may be served with the pudding. Fruit Puffs. — Fill old cups or baking cans to the depth of two inches with strawberries, sliced apples, or any kind of berries and cover with a layer of sugar. Put in each cup a small lump of butter and completely cover the berries with a batter made of one egg, one pint sweet milk, one and one-half teaspoon baking powder and flour to make rather stiffer than for pancakes. Bake 40 minutes in a steady oven. Gingerbread Pudding. — One cupful of molasses, one cupful of sugar, one-hatf cupful of melted lard or butter, salt ; all kinds of spice — onefourth teaspoonful of each — one cupful of buttermilk, two scant teaspoonfuls of soda, one cupful of raisins or sliced apples, flour for stiff batter. Steam in a covered pudding dish two hours. Hot water may be substituted for buttermilk; then use half the quantity of soda. Whipped cream is better than sugar with this. Gooseberry Charlotte,— Stew a pint of ripe or nearly ripe gooseberries for 10 minutes very slowly, not to break them. Cut six or eight slices of stale plain cake; line the bottom of your pudding dish with them; put next a layer of the gooseberries sprinkled thickly with sugar; more cake, more berries, and so on until the dish is full. Cover closely and steam in a moderate oven 20 or 25 minutes. You will find the juice of the berries sufficient moisture. Serve hot with a good pudding sauce.

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Cup CustardsPeach CustardDate PuffsEconomy PuddingFarina PuddingFruit PuffsGingerbread PuddingGingerbread PuddingGooseberry Charlotte

The Rural cook book