Heat the milk slightly with the sugar, salt, and caramel sirup. Be sure the caramel sirup is entirely dissolved before this mixture is poured into the lightly beaten eggs. Add the vanilla. Pour the mixture into custard cups, and add a small piece of butter to each. Bake in a pan surrounded by water in a slow oven (325°F.). Test by placing the point of a knife in the center of the custard and if it comes out clean remove the cups of custard at once from the hot water. The custards may be served either hot or cold with caramel sirup if more caramel flavor is desired.
Sugar can be caramelized easily by placing it in a heavy skillet over slow even heat, and stirring it constantly until it melts and becomes a heavy brown sirup. As soon as it reaches this stage take it from the fire at once, and use it for flavoring and sweetening the custard.
Apple Dumplings
Roll the pastry in a thin sheet and cut it in rounds. Place a whole, cored apple in center of each round of pastry.
Sprinkle sugar over the apple, dot with butter, and bring the edges of the pastry together over the apple. Bake in muffin pans, in a moderate oven (350°F.) until apple is tender, about 1 hour. Serve hot with hard sauce ([page 9]).
Sour Cream Pie
1 cup sour cream. 1 cup sugar. 1 cup seeded raisins, cut fine. 2 eggs. ½ teaspoon powdered cinnamon. ½ teaspoon powdered cloves. ⅛ teaspoon salt. 2 tablespoons vinegar.
Beat the eggs. Mix the spices with the sugar, and add to the eggs with the raisins, cream, salt, and vinegar. Beat well. Pour the mixture into a deep, pastry-lined pie pan. Moisten the outer rim of the pastry, and press the top crust over the lower one to hold in the custard. Bake in a moderate oven (350°F.) until golden brown.
Date Pudding
1½ cups pitted dates. ½ cup milk. 1 cup chopped nuts. 1 cup sugar. 3 eggs. 1 cup flour. 2 tablespoons butter. 1 teaspoon vanilla. 1 teaspoon baking powder. ¼ teaspoon salt.