CUP CUSTARD.
Beat four eggs and stir in one-half cup sugar, one-fourth teaspoonful salt, then slowly one quart scalded milk. When sugar has dissolved, flavor with nutmeg or vanilla and pour in cups or bake dish. Set cups or bake dish in a pan of hot water and bake in a moderate oven till a knife inserted in custard comes out clean. Do not let the water in the pan boil. Serve plain or with caramel sauce.
Caramel Sauce.
Melt one-half cup sugar to a syrup of light brown color, and add one-half cup water. Simmer ten minutes. Cool before serving.
FIG PUDDING.
Chop one-half pound beef suet and work with the hands until creamy, then add one-half pound figs finely chopped, and again work with the hands until thoroughly blended. Soak two cups stale bread crumbs in one-half cup milk thirty minutes. Add two eggs well beaten, one cup sugar and three-fourths teaspoonful salt. Combine the mixture, beat vigorously, turn into a buttered mold, steam over three hours, remove from the mold and serve with sauce. Serve ten or eleven persons.
Sauce for Pudding.
Yolks of two eggs beaten light, two-thirds cup powdered sugar, one teaspoonful vanilla. Add one-half pint cream, whipped just before serving. Whites of eggs may be used instead of whipped cream.
FIG TAPIOCA.
Soak two-thirds of a cup of tapioca in three cups of cold water, add one pound of chopped figs and one and one-half cup of brown sugar. Steam one hour. Just before the tapioca sets add one cupful of chopped nuts and one teaspoonful of vanilla, (with knife), one-fourth teaspoonful salt. Ice water to form stiff dough.