This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Puddings - With individual custard cups or ramekins or with one large enough to serve two, practically any baked pudding is possible, and with these same molds, custards or any of the cold puddings are easily molded. The recipes need no change other than cutting them to the desired quantity. It is as easy to make one cup of custard or gelatin as it is to make a quart.
Most steamed puddings improve with keeping, so it is quite possible to make an entire recipe, steam it in small molds, and keep the extra ones for future need. They can be reheated in the top of a double boiler or in a pan, surrounded by water, in the oven. For strawberry shortcake of the old fashioned variety, cut the crust with a biscuit cutter and make individual shortcakes. For a sweet shortcake, bake the batter in muffin pans. Cottage pudding, souffles, and similar desserts may be baked in custard cups or ramekins and either turned out or served in the dish with or without sauce.
Pies - A small sized pan will make as good a pie as a large one. If an extra shell is baked at the same time as a two-crust pie, it can be kept for several days, then reheated to freshen it and filled with a custard, cream or lemon filling. Individual tart shells made with the muffin tins, or turnovers just large enough to serve one person make a variation in form.