Page:Gurney - Things Mother Used to Make.djvu/95

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THINGS MOTHER USED TO MAKE
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little butter on the crackers; repeat this three times. Have a layer of crackers on the top. Make a custard of three or four eggs, five is better, one cupful of sugar, a little salt, and milk enough to fill the dish within two inches of the top. Bake in a slow oven four or five hours. Let stand until cold, and it will slip out whole. Serve with hot sauce.

Queen’s Pudding
  • 1 Pint of Bread
  • 1 Quart of Milk
  • 3 Eggs
  • 1 Cupful of Sugar
  • 1 Teaspoonful of Butter
  • 1 Lemon

Soak one pint of bread in a quart of milk till soft. Beat together the yolks of the eggs, sugar, butter, and the juice and rind of half a lemon. Stir all together and bake until it rises, about an hour and a half. When nearly cold, spread the top with jelly, and then the white of the eggs, beaten stiff. Brown in the oven. To be eaten cold.

Poor Man’s Rice Pudding
  • 1 Quart of Milk
  • 1 Small Cupful of Sugar
  • ½ Cupful of Washed Rice (scant)
  • 1 Piece of Butter, size of a Hickory Nut
  • ½ Teaspoonful of Salt
  • 1 Teaspoonful of Vanilla

Bake slowly for three hours; the success lies in the baking. If baked right it will be creamy on top.

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