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.
Derby Pudding. Time—2½ hours.
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.
Pancakes.
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_.
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