CARAMEL CUSTARD

Place 1 pint of milk on the range in a double boiler.  Melt half a cup of sugar in an iron pan over the fire until a golden brown.  When melted add four tablespoonfuls of boiling water.  Allow mixture to cook one minute, then add it to the milk.  Remove from the fire and add 1 teaspoonful of vanilla.  When cool stir in 4 well-beaten eggs with 2 tablespoonfuls of sugar.  Pour the mixture in a small pudding dish.  Stand in a pan of boiling water, place in oven to bake until a jelly-like consistency.  When cooled serve plain or with whipped cream.

“AUNT SARAH’S” RHUBARB PUDDING

Remove skin from stalks of rhubarb, wash and cut into half-inch pieces a sufficient quantity to half fill a medium-sized agate or earthenware pudding dish.  Place in a stew-pan on range, cook slowly with a couple tablespoons of sugar and a very small amount of water.  Sift together in a bowl 1 pint of flour, 1-1/2 teaspoons of baking powder and a pinch of salt.  With a knife cut through the flour 2 tablespoonfuls of butter, moisten with one beaten egg and sufficient milk added to make a soft dough or batter.  Drop tablespoons of this thick batter over top of dish containing hot stewed rhubarb.  Place at once in a hot oven, bake quickly until crust is a light brown.  Serve on individual dishes, placing over each a couple tablespoonfuls of the following sauce.  The combined flavor of rhubarb and vanilla is delicious.

VANILLA SAUCE FOR RHUBARB PUDDING.

Beat 1 egg very light, add 1 cup of light brown sugar and 1 teaspoon of vanilla flavoring.  Beat all together until foamy.  Serve at once, cold, on the hot pudding.

RICE CUSTARD

Add 1 cup of cold boiled rice to 2 cups of sweet milk, mix together slowly.  Add 1/4 cup sugar, the well-beaten yolks of 2 eggs, let all cook together a few minutes.  Remove custard from the fire and pour over the stiffly-beaten whites of two eggs.  Beat well with an egg-beater.  Place in a glass dish and serve cold.

MARY’S CUP PUDDING (FROM STALE BREAD)

One quart of finely crumbled stale bread (not dried crumbs).  Fill buttered cups two-thirds full of crumbs and pour over the following custard, composed of one pint of milk and three eggs.  Allow to stand a few minutes, then place the cups in a pan partly filled with hot water, place the pan in a moderately hot oven and bake thirty minutes.  No sugar is required in this pudding if the following sweet sauce be served with it: 

SAUCE FOR PUDDING.

Mix one tablespoonful of cornstarch with a half cup of sugar.  Pour over one cup of boiling water, add one generous teaspoonful of butter.  Cook all together until clear, take from the fire and add one well-beaten egg and one teaspoonful of vanilla.  Serve hot.