* 2 Stale Buns—2d. * * 1 Egg—1d. * * 1/2 pint Milk—1d. * * Sugar—1/2d. * * Total Cost—41/2 d. * * Time—One Hour and a Half. * Boil the milk and pour it over the beaten egg, sweeten to taste. Put the buns into a pie-dish, pour over the custard, cover and leave for an hour. Then put into a moderate oven and bake for about half an hour. Serve hot.
* 1 slice of Dry Bread * * 2 Eggs—2d. * * 1 oz. Sugar—1/2d. * * Half a Lemon—1/2d. * * 1 1/2 pints of Milk—4d. * * 1 tablespoonful Jam—1d. * * 1/2 tablespoonful Cornflour—1/2d. * * Total Cost—81/2 d. * * Time—One Hour. * Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold.
* Dry Crusts of Bread * * 1/2 pint of Milk—1d. * * 1 tablespoonful Jam—1d. * * 2 Eggs—2d. * * 1 1/2 oz. Sugar—1/2d. * * Total Cost—41/2 d. * * Time—Three-quarters of an Hour. * Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it; turn into a basin and beat it smooth with a spoon. Then beat in the yolks of the eggs, sugar, milk, and a little grated lemon peel. Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spread over the jam; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold.
DE MESTRE PUDDING
* 1/2 lb. Flour—1d. * * 1/4 lb. Raisins—2d. * * 1/4 lb. Sugar—1d. * * 1 oz. Dripping * * 1 teaspoonful Carbonate of Soda * * 1 gill Boiling Water—1/2d. * * Total Cost—41/2 d. * * Time—Three Hours. * Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement.