Bread-and-Butter Pudding. Time—¾ hour.

6 slices bread-and-butter, ½ oz. butter, 1 oz. currants, 1 oz. sultanas, 1 oz. candied peel, 2 oz. brown sugar, 1 egg, ½ pint milk; nutmeg or cinnamon to taste.

Butter a pie-dish, lay the slices of bread-and-butter in it, sprinkle the currants, sultanas and candied peel between each slice. Beat the egg, add to it the sugar and milk, stir well together, and pour over the bread-and-butter. Put little bits of butter over the top, and grate some nutmeg over. Bake in a moderate oven about ½ hour.

A good pudding can be made with bread-and-jam instead of bread-and-butter, leaving out the currants, sultanas and candied peel.

Apples in Custard

See page 44, but use milk instead of water.

1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful cocoa, 1 pint milk.

Mix the dry ingredients well together with a little cold milk, then boil the rest of the milk, and add gradually, stirring all the time to prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip a basin or mould in cold water, pour the mixture into it, and let it stand till cold. Turn out carefully.

Cocoanut Custard. Time—½ hour.

2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar.

Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown.

Boiled Custards. Time—½ hour.

1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar.

Put the milk on to boil with the vanilla bean and sugar in it; meanwhile beat up the eggs, taking out the treads (little white lumps). Pour the boiling milk on to the eggs. Pour the mixture into a jug, stand this in a saucepan of boiling water over the fire, and stir the custard till it has thickened.

Custard Pudding. Time—1¼ hour.

3 eggs, 1 pint milk, bay leaf or vanilla.

Beat up the eggs, taking out the treads (little white lumps). Pour the milk over the eggs, sweeten and flavour to taste, place in a greased pie-dish, and bake about 1 hour. If liked, a penny sponge cake cut in halves may be placed in the bottom of the pie-dish.

2 eggs, their weight in flour, weight of one egg in castor sugar, 3 oz. butter, 1 tablespoonful jam, small ½-teaspoonful carbonate of soda, 1 oz. glacÉ cherries or candied peel.

Butter a pudding-mould and ornament it with the cherries or candied peel. Cream the butter and sugar together, add the well-beaten eggs, mix the carbonate of soda and flour together and stir into the other ingredients; lastly add the jam and mix all together. Pour into the prepared mould and cover with a sheet of greased paper. Steam for 2 hours and serve hot with a sweet sauce over it.

Macaroni Pudding. Time—1 hour.

¼ lb. Naples macaroni, 2 oz. brown sugar, flavouring to taste, 1 pint milk, 1 egg, salt.

Break up the macaroni into small pieces, throw them into boiling water with plenty of salt. Boil about ½ hour, strain off the water, and put the macaroni into a greased pie-dish. Beat up the egg, add the sugar, flavouring and milk. Pour this on to the macaroni, mix all together, and bake about 25 minutes.

New Year Tartlets. Time—1 hour.

Enough rough puff pastry to line twelve patty-pans, 3 tablespoonfuls jam, 2 eggs, weight of 1 egg in butter, sugar and flour, ½ teaspoonful baking-powder, few drops flavouring.

Icing.—½ lb. loaf sugar, 1 gill water, few drops rose-water.

Line the patty-pans with pastry, put into each a little jam without stones; cream the butter and sugar together, add the eggs, then the flour, baking-powder and flavouring, beat for 10 minutes. Place a layer of this mixture over the jam, bake in a hot oven from 15 to 20 minutes. Boil the loaf sugar with the water for 10 minutes, add the rose-water, turn into a basin, and when cool stir the syrup round and round until it looks milky white. Spread it over the top of the tartlets, smooth it flat with a knife dipped in hot water, then put the tartlets in a cool oven for a few minutes for the icing to harden.

See page 48, but use milk instead of water.

Queen of Puddings. Time—2½ hours.

3 oz. bread-crumbs, 4 oz. castor sugar, 1 oz. butter, ½ pint milk, 1 lemon, jam, 2 yolks, 3 whites of egg.

Beat the yolks of the eggs well, and add to them the bread-crumbs, 2 oz. sugar, the butter melted, milk and grated lemon-peel. Fill a pie-dish three-parts full with these ingredients and bake 1 hour. When nearly cold, spread a layer of jam on the top; beat the whites of the eggs to a very stiff froth, add 2 oz. sugar and the lemon-juice, pour over the top of the jam, and slightly brown it in a cool oven. Serve hot or cold.

Rice Pudding. Time—2¼ hours.

1½ oz. rice, 1 pint milk, 1 tablespoonful brown sugar, 1 oz. butter, grated nutmeg or cinnamon to taste.

Grease a pie-dish, wash the rice and put it into the dish with the sugar. Pour 3 gills of milk over it, sprinkle the top with the nutmeg or cinnamon and small pieces of butter, and bake in a moderate oven about 2 hours. Add the remaining gill of milk by degrees, as the rice swells.

Tapioca and Sago Puddings are made in the same way, but the grain should be soaked in cold water first.

Sweet Omelet. Time—10 minutes.

2 yolks of eggs, 2 or 3 whites of eggs, 1 dessertspoonful castor sugar, flavouring, ½ oz. butter.

Cream the yolks with the sugar, then add the whites beaten to a stiff froth, melt the butter in a small frying-pan. Add the flavouring (vanilla, lemon, etc.) to the eggs, mix well, pour into the frying-pan, cook for 2 to 3 minutes, double it and shake it off on to a hot plate. While the omelet is cooking, pass a knife round the edges of it and shake the pan to keep it from sticking.

Cheap Trifle. Time—½ hour.

3 sponge cakes, jam, juice of 1 lemon, ½ pint of milk, 1 egg, 1 dessertspoonful cornflour, 1 oz. loaf sugar.

Cut the sponge cakes in halves, spread them with jam, place them on a dish and sprinkle the lemon juice over them (sherry may be used if preferred). Put the milk and sugar on to boil, beat the egg and cornflour up together, and pour the boiling milk on to them; then stir the mixture over the fire till it thickens, but do not let it boil. When the custard is thick enough, pour it over the sponge cakes, and set the dish aside to cool. Decorate if liked with preserved fruit.

Yorkshire Pudding.

This can be made with milk instead of water, as on page 51, and eaten with sugar or treacle. The same applies to Batter Pudding.