Two eggs, 1/2 pint milk, 2 ozs. Mapleton's almond meal, 1-1/2 ozs. sugar.
Beat eggs with sugar, add almond meal. Almonds blanched and pounded will do, but the meal is ready for use and costs less. Add the milk and a few drops of flavouring. Bake in slow oven till set, or stir till it thickens in jug or double boiler. This is specially good with stewed fruit. It may be made into
Custard Whip Sauce
by putting in saucepan and whisking over the fire till light and frothy. It must not boil.
Banana Custard.
Five or six bananas. Jam. Custard. Peel the bananas, which must be sound and ripe; split lengthways. Spread each half with jam—apricot is very good; put halves together. Lay in glass dish and pour almond custard, or cocoanut cream custard, over.
Cocoanut Cream Custard.
This is made same as almond custard, but using cocoanut cream instead of the almond meal. This cocoanut cream, which is put up in tablets, is exceedingly useful for almost every variety of pudding, icing for cakes, &c. It has only to be chopped down or melted, and serves the double purpose of giving flavour and substance.
Canary Pudding.
Four ozs. flour, 4 ozs. butter or 3 ozs. Table Nut Butter, 2 eggs, 3 ozs. sugar, 1 teaspoonful baking powder.