A little cook book for a little girl

by Caroline French Benton

Beat the eggs and sugar, add the hot milk, and cook till creamy, put in the salt and vanilla, and cool. Then cut stale cake into strips, or split lady-fingers into halves, and spread with jam. Put them on the sides and bottom of a flat glass dish, and gently pour the custard over.

Brown Betty

Peel, core, and slice six apples. Butter a baking-dish and sprinkle the inside all over with fine bread-crumbs. Then take six very thin slices of buttered bread and line the sides and bottom of the dish. Put a layer of apples an inch thick, a thin layer of brown sugar, six bits of butter, and a dusting of cinnamon, another layer of crumbs, another of apples and sugar, and so on till the dish is full, with crumbs and butter on top, and three tablespoonfuls of molasses poured over. Bake this one hour, and have hard sauce to eat with it.

Lemon Pudding

1 cup of sugar. 4 eggs. 2 lemons. 1 pint of milk. 1 tablespoonful of sugar. 2 tablespoonfuls of corn-starch. 1 pinch of salt.

Wet the corn-starch with half a cup of the milk, and heat what is left. Stir up the corn-starch well, and when the milk is hot put it in and stir; then boil five minutes, stirring all the time. Melt the butter, and put that in with a pinch of salt, and cool it. Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking-dish and bake till slightly brown. Take it out of the oven; beat the whites of two eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown. This is a very nice rule.

Rice Pudding with Raisins

1 quart of milk. 2 tablespoonfuls of rice. One-third cup of sugar. 1/2 cup seeded raisins.

Wash the rice and the raisins and stir everything together till the sugar dissolves. Then put it in a baking-dish in the oven. Every little while open the door and see if a light brown crust is forming on top, and, if it is, stir the pudding all up from the bottom and push down the crust. Keep on doing this till the rice swells and makes the milk all thick and creamy, which it will after about an hour. Then let the pudding cook, and when it is a nice deep brown take it out and let it get very cold.

Bread Pudding