MILK PUDDINGS

Wairarapa Times-Age, 23 October 1940, Page 8

MILK PUDDINGS

APPRECIATED ON WARM DAYS. Now that the weather is so much warmer puddings which supply heat and energy are no longer necessary and a much lighter type is more appetising. Already with rhubarb in season, apples still procurable and other fruits not very far distant, every housewife begins to consider serving fruit and naturally the ideal accompaniment is a milk pudding. These provide endless scope and the enterprising housewife should be able to have an endless variety of milk pudding recipes, easily made but appreciated by everyone. Caramel Custard. Take 3joz sugar, 1 pint milk, 3 eggs, 1 tablespoonful each of lemon juice and cold water. Method: Place 2oz sugar, the lemon juice and water in a saucepan. Heat gently until dissolved, then boil until light brown. Completely coat the inside of an enamel pie-dish with the caramel, holding the dish with a cloth as it will be very hot. Heat the milk slightly, add the well-beaten eggs and the sugar. Pour into the prepared piedish while still warm and cook for at least an hour in a cool oven. Macaroni Pudding. Take 2oz macaroni, 1 pint of milk, lez sugar, pinch of salt, 1 egg. Method: Break the macaroni into small pieces and soak for one hour or longer in the milk. Cook the macaroni and milk in a double saucepan until tender. Then add the sugar and salt and turn into a greased piedish. Add the well-beaten egg and stir together. Bake for 40 minutes with the oven very low. Milk Jelly. Take 1 pint milk, a strip of lemon rind, loz gelatine, 1 tablespoonful of water, loz sugar, T tablespoonful cream. i Method: Simmer the lemon rind in the milk for 20 minutes and add the sugar. Remove the lemon rind and leave the milk to cool. Dissolve the gelatine in the water (not milk as this causes curdling). Mix the milk and gelatine when both are cool. If the milk is too cool, the gelatine may set in lumps. Add the cream, stir and turn into a mould to set. Cornflour Pudding. Take lloz cornflour, 1 pint milk, flavouring, loz sugar, 1 egg. Method: Mix the cornflour to a paste with a little of the cold milk. Boil up the remainder, adding a strip of lemon rind for flavouring if liked. When the milk is boiling remove from the heat, take out the lemon rind and gradually add the paste, stirring well. Pour into a double boiler and cook until thick, stirring often. Turn into a greased piedish, add the sugar and allow to cool slightly, then add the beaten egg. Bake in a very low oven for 40 minutes.

Creamed Rice. Take 2oz rice, 2oz sugar, 1 pint milk, pinch of salt, 1 dessertspoonful powdered gelatine, 2 tablespoonfuls water. J pint cream, rind of half a lemon. Method: Wash the rice, then cook gently in milk with the lemon rind until thick and creamy and the rice is tender. Soak the gelatine in cold water and stir over hot watei- until dissolved. Add the salt, sugar and gelatine to the rice and remove the lemon rind. Whip the cream and when the rice has cooled stir this in and pour into a wetted mould to set. Baked Custard.

Take 2 eggs, 1 pint of milk, pinch of salt, loz sugar, flavouring. Method: Beat the eggs and add them to the warmed milk and the sugar. Stir to mix well, adding any flavouring desired. Bake in a very low oven for about an hour.

Tapioca Pudding. Take 2 tablespoonfuls tapioca, 1 pint milk, loz sugar, loz butter, 1 egg, a little grated nutmeg. Method: Wash .the tapioca, put into a greased piedish with the milk, sugar, and butter and soak for an hour before cooking. Just before placing it in the oven stir in the well-beaten egg and sprinkle over the nutmeg. Cook in a cool oven for 2 hours or longer. Rice Pudding.

Take 2 small tablespoonfuls rice, 1 pint milk, loz. sugar, loz butter, a little grated nutmeg. Method: Wash the rice well and put in a greased piedish with the milk, sugar and butter. Grate a little nutmeg on top of the pudding. Leave to stand for tin hour, then place it in the cold oven on an upper shelf and turn on the heat. Cook for about two hours or longer in a very low oven.