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PUDDINGS and CUSTARDS
Boiled Custard (1) (Delicious

Ingredients: 2 cups new milk
YA cup sugar
2 egg-yolks
1 tablespoonful flour
¥Y% teaspoonful salt
: ss A little vanilla sage | |
Directions: Have the milk previously boiled and cooled—not
mecessarily cold. Put it in a double boiler. Beat the yolks of
the eggs, but not light. Add the sugar and salt, after stirring
the flour into the sugar. Beat. Strain into milk. Stir until boul-
ing, boil about 5 minutes. Strain at once, let cool, and add
flavoring when cold.

Baked Custard (2)

Put into a bake-dish 4 cups milk, preferably unskimmed.
Beat 3 eggs until quite light. Mix % teaspoon salt (scant), %

teaspoonful “Malkin’s Best” vanilla and small 4 teaspoonful

nutmeg to-smalfl half-cup sugar. Stir in well. Bake 1 hour in

slow oven. Be sure it does not cook quickly. Serve cold.

‘Tapioca Cream
Wash well one cup tapioca. Put on in cold milk in double
Douss, When getting warm stir often to prevent lumping. Add
4 teaspoonful salt. Keep sufficient milk on to itd quite soft.
Boil for 3 hours.

Separate yolk and white of 1 egg. Stir into yolk 2 or 3

-tablespoonfuls milk. Add a small half-cup sugar, then add

yolk, stir well, and let cook for another hour. Add more milk
if necessary. Remove from fire and add beaten whites and 4
teaspoonful vanilla. Beat, cool a little before serving.

Apple ‘Tapioca
1 cup tapioca, washed. Put on to boil in cold water in double
boiler, with %4 teaspoonful salt. Stir occasionally. Boil about

_2 hours or more. Peel and cut into one-inch pieces three or four

apples, place in boiling*water with 4 cup sugar. Do not put on
too much water. Add apples to tapioca just before using, stir-
ring in carefully so as not to break them. Add a little more
sugar. Serve cold with rich cream.

Sago Pudding

Small cup sago, washed, and poured slowly into boiling Wa-
ter, stirring all the time. Cover and let cook at back of range for
l hour. Beat up 2 or 3 eggs, add enough milk to make quite soft,
a 1% teaspoonful salt, and a small half-cup sugar. Stir in and
let cook slowly in oven for three-quarters of an hour. Be sure
that sago is quite stiff when cooking with the water.

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