CARAMEL CUSTARD (AS MARY PREPARED IT)

1 pint of milk. 2 eggs. 1/2 cup granulated sugar.

Melt 1/2 cup of sugar in an iron pan on stove and allow it to brown.  Add a part of the hot milk, stirring constantly until brown sugar is dissolved.  Add balance of the pint of hot milk.  Stir all together, then stand aside to cool.  When cold, add eggs and bake in oven in custard cups.  Stand cups in hot water while baking.

AUNT SARAH’S BREAD PUDDING

Pour 1 quart of boiling milk over 1-1/2 pints of soft bread crumbs.  Put the mixture into a buttered pudding dish with 1 teaspoonful salt.  Cover closely with a plate and let stand about half an hour.  At the end of that time beat into it three eggs, 1 teaspoonful lemon extract, and beat until perfectly smooth.  Bake in a moderately hot oven three-quarters of an hour.  Serve with the following sauce:  6 tablespoonfuls pulverized sugar, 2 tablespoonfuls butter, 1 tablespoonful lemon juice.  Beat all together to a cream; when it is ready to serve.  No sugar is needed in this pudding if this sweet sauce is used.

STEAMED BREAD PUDDING

Place 1 cup of fine dried bread crumbs in a bowl.  Pour over the crumbs 2 cups of milk and allow to stand a short time.  Beat together 2 eggs and scant 1/2 cup sugar, add 1 tablespoon of butter.  Mix all the ingredients together thoroughly; then add 1/2 cup of chopped raisins, which have been seeded and floured.  Pour the batter in the well-buttered top part of a double boiler over hot water.  Steam about 2-1/2 to 3 hours.  Serve hot with sauce used for cottage pudding, or serve with sugar and cream.

AN ECONOMICAL BREAD AND APPLE PUDDING

Into a well-buttered pudding dish put a layer of sliced sour apples.  On the top of these a layer of stale bread crumbs with small bits of butter and sugar sprinkled over them, more sliced apples and bread crumbs, having the crumbs for the top layer.  To about three apples use 1 cup of bread crumbs, 1/2 cup sugar, piece of butter size of walnut and bake in oven until apples are tender.  Serve with cream.

CUP CUSTARDS

1 quart of sweet milk. 5 large eggs. 3 tablespoons sugar.  Grated nutmeg or vanilla flavoring.

Scald milk.  Beat whites of eggs separately.  Add milk when cooled to the beaten yolks.  Add sugar and flavoring.  Stir in stiffly beaten whites of eggs, pour into custard cups, stand them in a dripping pan half filled with boiling water.  Stand the pan in a moderate oven about twenty minutes, or until custard is “set.”  This quantity fills about eight small custard cups.  The water surrounding the custard cups should not be allowed to boil, but the custard should cook slowly.