Bread and Apricot Pudding.—Fill a pudding dish with alternate layers of bread crumbs and canned apricots well drained from juice. Pour over it a custard made with two eggs, one half cup of sugar, and a pint of milk. Bake one half hour, or only until the custard is set. Canned peaches, to which a teaspoonful of lemon juice has been added after draining, may be used in place of apricots.
Caramel Custard.—Turn one fourth of a cup of sugar into a stewpan, and stir it over the fire until it becomes liquid and brown. Scald a cup and a half of milk, and add the browned sugar. Beat two eggs thoroughly, add to them one half cup cold milk, and turn the mixture slowly, stirring constantly that no lumps form, into the scalding milk; continue to stir until the custard thickens. Set away to cool, and serve in glasses.
Carrot Pudding.—Take two cups of carrots, boiled tender and rubbed through a colander, one pint of milk, two thirds of a cup of sugar, and two well beaten eggs. Flavor with vanilla, and having beaten all well together, turn into an earthen pudding dish, set the dish in a pan of hot water, and place in the oven. Bake only till the custard sets.
Cocoanut Cornstarch Pudding.—Simmer a cupful of grated cocoanut in a quart of milk for twenty minutes. Strain the milk to remove the cocoanut, adding enough more milk to make a full quart. With a small portion of it braid smoothly one and one half tablespoonfuls of cornstarch or rice flour, and put the remainder in a saucepan over the fire. When the milk is boiling, add the cornstarch, stirring constantly until it thickens; then remove from the fire and cool. Next add two tablespoonfuls of sugar and two well-beaten eggs. Bake in a moderate oven, in a dish set in a pan of hot water, until the custard is well set.
Cocoanut Custard.—Flavor a pint of milk with cocoanut, add a tablespoonful of sugar and two well-beaten eggs, and boil till set in a double boiler or a bowl set in a dish of boiling water. Richer custards may be made by using three or four eggs, but the richer the custard the more likely it is to curdle and become watery, as well as being less wholesome.
Coconut Rice Custard.—Flavor one quart of milk quite strongly with coconut, as previously directed. Add to it one and one half cups of boiled rice, one cup of raisins, one half cup of sugar, and lastly three well-beaten eggs. Set the pudding dish in a pan of hot water, and bake till the custard is well set.
Corn Meal Pudding.—Heat a quart of milk lacking two thirds of a cupful, to boiling. Moisten three tablespoonfuls of nice granulated corn meal with the two thirds of a cup of milk, and stir gradually into the boiling milk. Let it boil up until set, turn into a double boiler, and cook for an hour. Then add a tablespoonful of thick sweet cream, one half a cup of molasses or sugar, a quart of cold milk, a little salt if desired, and lastly, two well-beaten eggs. Mix thoroughly. Pour into a pudding dish and bake one hour. A cup of currants or seeded raisins may be used to give variety.
Corn Meal Pudding No. 2.—Crumble cold corn puffs or corn cake to make a cupful; add a pint of sweet milk, three teaspoonfuls of sugar, the yolks of two eggs and the white of one, and bake slowly in a dish set inside a pan of hot water for an hour.
Corn Meal and Fig Pudding.—Beat together a scant cup of best sifted corn meal with a cupful of molasses, and stir the mixture gradually into a quart of boiling milk. Cook ten or twelve minutes, or until well thickened, then set aside to cool. Add a cupful of finely chopped figs, one and two thirds cups of cold milk, part cream if it can be afforded, and when the mixture is cool, add two well-beaten eggs. Pour into a pudding dish and bake in a moderate, steady oven for three or more hours; the longer the better. When the pudding has baked an hour, pour over it a cupful of cold milk. Do not stir the pudding, but allow the milk to soak in gradually, a pint of finely sliced or chopped sweet apples may be used in place of figs for variety, or if preferred, both may be omitted.