Grate nutmeg thickly over top of each custard before placing in the oven.  Scalding the milk before using improves the custard.

FRAU SCHMIDT’S GRAHAM PUDDING

Sift into a bowl 1/4 cup of pastry flour and 1 teaspoonful of baking powder.  Add 1 cup Graham flour, pinch of salt and 1/2 cup granulated sugar.  Mix all thoroughly, then add 1/2 cup of finely chopped kidney suet.  Add 1 cup of seedless raisins mixed with one extra tablespoonful of white flour.  Mix into a batter with 1 cup of sweet milk, to which add yolk of one egg.  Lastly, add the stiffly beaten white of egg.  Flavor with either a little grated nutmeg or essence of vanilla.

Make a strong, unbleached muslin bag 7 by 12 inches.  Pour the batter into the bag, which had been previously dipped in cold water, the inside of the bag sifted over with flour, and tie bag at top with a string, allowing room for the pudding to swell.  Place the bag in the perforated compartment of a steamer, over boiling water, and boil continuously 1-1/2 hours, or longer, without removing lid of steamer oftener than absolutely necessary.

Serve Graham Pudding hot with sauce used for “cottage pudding,” or serve simply with sugar and cream, or a sauce may be served composed of 1/2 cup of pulverized sugar, creamed with 1/4 cup of butter.  Add 1 tablespoonful of lemon juice or flavor with vanilla.  Stand sauce in a cool place a short time and serve cold on hot pudding.

SPONGE BREAD PUDDING

Place 1-3/4 cups of soft stale (either white or graham) bread crumbs in a pudding dish.  Pour 2 cups of hot milk over the crumbs, cover with a plate and allow it to stand about thirty minutes, then add yolks of 2 eggs, 1/2 teaspoonful of salt, 1 tablespoonful of sugar and grated yellow rind of orange or lemon for flavoring.  Beat the mixture until perfectly smooth, add the stiffly beaten whites of two eggs.  Bake in a moderately hot oven.  Serve hot with the following sauce: 

SAUCE.

Three large tablespoonfuls of pulverized sugar and 1 tablespoonful of butter were beaten together until smooth and creamy, 1 teaspoonful of lemon juice was added.  The sauce, when quite cold, was served with the warm pudding.

AUNT SARAH’S COTTAGE PUDDING

Cream together 1 cup of sugar, 2 tablespoonfuls of butter, 1 egg, white beaten separately, and added last, 1 cup of sweet milk, pinch of salt, 2 cups of flour, sifted with 2 heaping teaspoonfuls of Royal baking powder, 1/2 cup of dried currants, well floured.  Add stiffly beaten white of egg.  Bake in a small oblong bread pan.

SAUCE.

One cup of milk, 1/2 cup of water, 1 large teaspoonful of butter, a scant tablespoonful of flour moistened with a small quantity of water, before adding.  Sweeten to taste, add 1/2 teaspoonful of grated nutmeg.  Cook all together a few minutes, allow the mixture to partly cool, then stir in the yolk of one egg; stand on stove to heat, but not to cook.  Serve hot over freshly baked, warm cottage pudding, cut in squares.