AN ECONOMICAL BREAD AND APPLE PUDDING
Into a well-buttered pudding dish put a layer of sliced sour apples. On the top of these a layer of stale bread crumbs with small bits of butter and sugar sprinkled over them, more sliced apples and bread crumbs, having the crumbs for the top layer. To about three apples use 1 cup of bread crumbs, ½ cup sugar, piece of butter size of walnut and bake in oven until apples are tender. Serve with cream.
CUP CUSTARDS
- 1 quart of sweet milk.
- 5 large eggs.
- 3 tablespoons sugar.
- Grated nutmeg or vanilla flavoring.
Scald milk. Beat whites of eggs separately. Add milk when cooled to the beaten yolks. Add sugar and flavoring. Stir in stiffly beaten whites of eggs, pour into custard cups, stand them in a dripping pan half filled with boiling water. Stand the pan in a moderate oven about twenty minutes, or until custard is "set." This quantity fills about eight small custard cups. The water surrounding the custard cups should not be allowed to boil, but the custard should cook slowly.
Grate nutmeg thickly over top of each custard before placing in the oven. Scalding the milk before using improves the custard.