1½ tablespoonful cornflour, 1 tablespoonful sugar, 1 dessertspoonful cocoa, 1 pint milk.
Mix the dry ingredients well together with a little cold milk, then boil the rest of the milk, and add gradually, stirring all the time to prevent lumps. Boil all for 10 minutes, stirring well all the time. Dip a basin or mould in cold water, pour the mixture into it, and let it stand till cold. Turn out carefully.
Cocoanut Custard. Time—½ hour.
2 sponge cakes, 1 egg, 1 gill milk, 2 oz. grated or desiccated cocoanut, 1 teaspoonful castor sugar.
Butter a small pie-dish, cut the sponge cakes in slices, make two layers of them, strewing cocoanut between. Beat up the yolk of the egg with the milk, pour it over the sponge cakes, and strew the rest of the cocoanut over. Beat the white of the egg to a stiff froth, add the castor sugar, and spread over the pudding. Bake in a moderate oven till the white of egg has become a pale brown.
Boiled Custards. Time—½ hour.
1 pint milk, 3 eggs, 1 bay leaf or ½ vanilla bean, 6 lumps sugar.
Put the milk on to boil with the vanilla bean and sugar in it; meanwhile beat up the eggs, taking out the treads (little white lumps). Pour the boiling milk on to the eggs. Pour the mixture into a jug, stand this in a saucepan of boiling water over the fire, and stir the custard till it has thickened.
Custard Pudding. Time—1¼ hour.
3 eggs, 1 pint milk, bay leaf or vanilla.