¼ cupful of butter, ½ cupful of flour, 1 pint of boiled milk, 5 eggs and sugar to taste. Mix together sugar and flour, wet with a little cold milk. Stir into the pint of milk when it’s boiling, cook until it thickens and is smooth, add butter and stir in the well beaten yolks. When this is cold add the whites of eggs beaten to a stiff froth. Bake in cups or pudding dish, in a pan of boiling water in a hot oven. To be eaten with a rich sauce.
K. E. R.
Victoria Pudding.
Make a custard with 5 well beaten eggs, ½ pint of cream, same of milk, add ¾ ounce of gelatine that has been dissolved, flavor with vanilla. When cold stir in 2 dessert spoonsful of sherry or brandy, fill bottom of pudding mold with custard, then a layer of sponge cake with jam between, then the rest of the custard. Let it get cold and serve.
K. E. R.
Pudding Sauce.
Cream, ½ cupful of butter and as much powdered sugar as you can to have it very light. Add the yolks of 2 eggs beaten well, then the beaten whites. This can be set aside in a moderately cool place, and just before sending to the table add a wineglassful of sherry very slowly, stirring all the while, and lastly, very slowly as much boiling water as will make it the consistency of rich custard.
Mrs. Wallace Campbell.
Rose Meringue.
Stir in 1 quart of milk (simmering) the yolks of 4 eggs beaten with 4 tablespoonsful of sugar, and then 2 tablespoonsful of corn starch. Boil till it begins to thicken; add a little vanilla when cool. Mould in long narrow glasses. Fill up with the whites of 2 eggs beaten stiff, with ½ cupful each of powdered sugar and red jelly.