Puddings 97

Bread and Butter Pudding—Break slices of buttered bread into

oye Put in greased baking dish, and pour in raw custard to nearly

the dish. Let stand 4 hour, then cook in the oven in a pan of hot
water. 4} to 1 cup of raisins or other fruit may be added.

Custard—2 cups hot milk, 1 eee, 4 cup sugar, 2 tablespoons butter, }
teaspoon salt, 1 teaspoon Blue Ribbon vanilla. 7

This is sufficient custard for 2 slices bread, but of course it depends on the
dryness. »

Queen of Puddings—When bread and butter pudding is done, spread
with jam or jelly, cover with meringue made of 2 egg whites and } cup sugar,
_ and brown in oven.

Baked Custard—2 cups milk, scalded, 2 eggs, } cup sugar, } teaspoon
‘salt, 1 teaspoon Blue Ribbon vanilla or almond, or dash of nutmeg.

Beat eggs ei add sugar, salt, and flavoring. Slowly pour over this
the scalded milk, and stir until sugar is dissolved. Strain into greased
individual moulds, or larger dish. if desired, grate nutmeg over top. Set
in a pan of hot water, below boiling point, and bake in a moderate oven until
custard is done. The test is to insert a knife in centre of custard, and if the
blade is clean when withdrawn, the custard is done. Do not let the oven
become too hot or custard will whey. Serve hot or cold.

Variations:

1. Use brown sugar.

2. Use ¢ cup sugar caramelized.

3. Melt 1 square chocolate and add to hot milk.
4, Add 3 cup cocoanut.

5. Mix berries or sliced fruit with custard.

Soft Custard or Custard Sauce—Mix same ingredients as for baked.
custard. Cook in double-boiler, stirring constantly until mixture is thick
enough to coat. a metal spoon — 6 to 8 minutes. Flavor and cool.

Custard Pudding—Make like soft custard, but add 1 tablespoon
cornstarch, or 2 tablespoons flour for every pint of milk. Cook cornstarch
with milk before adding eggs.

ag is often poured over fresh or canned fruit, or stale cake, and called
trifle.

Floating Island—Make a soft custard with egg yolks only. Pour into
a shallow pan. Make a meringue of the whites of eggs, and 1 tablespoon of
_ sugar for each white. Drop by spoonfuls on the custard and brown in the
oven.

A bit of cherry or jelly may be put in the centre of each island. Cocoa-
nut may be sprinkled on the top. Serve cold.

Almond Custard—Make a soft custard, and add 3 cup of finely chopped
almonds, and 1 teaspoon of Blue Ribbon vanilla. Serve in glasses with
whipped cream sprinkled with finely shredded almonds.