This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
4 slices bread 4 cups milk.
1/2 cup sugar.
Beat the eggs slightly, add the sugar and milk. Arrange the bread in the bottom of the pan. Strain the custard mixture and pour over the bread. Bake slowly surrounded by hot water until set. Remove from the heat at once, and cool.
1/3 cup tapioca 3 1/2 cups milk.
1/2 cup sugar.
1 teaspoon lemon extract.
Put the tapioca to soak in cold water for several hours, drain and put to cook in three cups hot milk. Cook in a double boiler until the tapioca is soft and transparent. Beat the eggs, add the sugar and the remaining half cup of milk. Turn the hot milk and tapioca into these ingredients. Add the lemon extract and turn into a baking dish and bake until set.
2 cups bread crumbs 1 quart hot milk Yolks 4 eggs 1 cup sugar.
2 tablespoons butter 1 teaspoon vanilla 4 tablespoons powdered sugar.
Whites of 4 eggs Soak the bread crumbs in the hot milk fifteen minutes or until soft. Beat the yolks of the eggs and sugar together. Add to the crumbs and the milk; add the butter. Mix thoroughly and add the vanilla. Pour into a buttered dish and bake in a moderate oven forty-five minutes or more. Whip the whites until stiff and add the powdered sugar. This must not be done, however, until the pudding is ready to come from the oven. When the pudding is done spread over the top a layer of fruit jelly or jam and cover with the beaten whites. Place in a moderate oven and bake until the meringue is set and nicely browned. Serve cold.
1 quart milk.
2 tablespoons cornstarch 2/3 cup sugar.
1 teaspoon vanilla.
1 cup whipped cream.
Moisten the cornstarch with a little of the cold milk. Heat the remainder of the milk and thicken with the cornstarch. Add the sugar and turn over the beaten eggs. When cool add the vanilla and serve in individual dishes. Serve a spoonful of whipped cream on each dish.
1 pint milk 1 tablespoon cornstarch.
1/3 Cup sugar.
Grated rind one lemon.
Rub the cornstarch smooth with a little of the cold milk.
Tie the grated lemon rind in a piece of cheese cloth and put to cook with the remainder of the milk. Heat in a double boiler. Add the cornstarch and cook an hour or more. Remove the lemon rind and cool. Beat the egg slightly until the white and yolk are well blended. Add the sugar a little at a time and pour into this very gradually the thickened milk. Cook again in a double boiler for a few minutes. Cool and serve in sherbet glasses or custard cups.
1 quart milk 3/4 cup sugar.
3 tablespoons flour.
Heat 3 cups of milk in a double boiler. Moisten the flour with a little of the cold milk, and add to the hot milk. Add the remainder of the cold milk to the beaten eggs and 1/4 cup of sugar. Caramelize the rest of the sugar, and dissolve it in the smallest amount of boiling water that will dissolve it. Add the hot milk to the caramelized sugar, then add this hot liquid to the eggs, stirring constantly. Turn into custard cups or a pudding dish and surround with hot water. The water must be as deep in the pan as the custard is in the pudding dish. Bake in a moderate oven until set.
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