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944
HOUSEHOLD MANAGEMENT

1829.—CUSTARD PUDDING, BAKED. (Another way.)

Ingredients.—1 pint of milk, 1 tablespoonful of sugar, 1 teaspoonful of flour, ½ an oz. of butter, 2 eggs, lemon-rind, bay-leaf or laurel-leaf for flavouring, a pinch of salt, a pinch of nutmeg.

Method.—Simmer the milk with the flavouring ingredient for about 20 minutes, then remove the lemon-rind or whatever has been used, and put in the butter and sugar. Mix the flour smoothly with a little cold milk or water, pour it into the stewpan, stir until it boils, cook for 5 minutes, then cool a little. Beat the eggs, add them to the rest of the ingredients, pour into a buttered piedish, and bake in a slow oven for about 40 minutes, or until set.

Time.—1¼ hours. Average Cost, 6d. Sufficient for 3 or 4 persons.

1830.—CUSTARD PUDDING, STEAMED.

Ingredients.—½ a pint of milk, 1 dessertspoonful of castor sugar, 3 eggs, a few drops of essence of vanilla or other flavouring.

Method.—Beat the eggs, add the sugar, milk and vanilla essence, stir until the sugar is dissolved, then pour the mixture into a buttered basin, and steam VERY GENTLY for ½ an hour. Serve with wine sauce. A very nice pudding may be made with the same quantity of milk, half the quantity of sugar, and 1 egg, but it must be served in the basin.

Time—About 40 minutes. Average Cost, 5d. Sufficient for 2 or 3 persons.

1831.—CUSTARD PIE.

Ingredients.—1 quart of milk, 1 tablespoonful of sugar (or to taste), 1 level tablespoonful of cornflour, 3 eggs, the rind of ½ a lemon, or other flavouring, salt, paste No. 1668, or 1669.

Method.—Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon-rind for about 20 minutes, then remove the lemon-rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for 2 or 3 minutes, add the sugar and a pinch of salt, and allow the mixture to cool slightly. Meanwhile beat the eggs, and add them to the rest of the ingredients. Line 2 deep dishes or 12 deep patty-pans with paste, pour in the custard, and bake in a moderately hot oven until the paste is sufficiently cooked and the custard set. If the oven has not a good bottom heat the paste should be partially baked before putting in the custard (see Cherry Tartlets, No. 1685).

Time.—From 1¼ to 1½ hours. Average Cost, 1s. Sufficient for 8 or 9 persons.