Soak three cupfuls of fine crumbs for an hour in a quart of milk. Beat into the soaked crumbs four eggs, whipped light, a tablespoonful of melted butter and a teaspoonful of vanilla. Turn into a greased pudding-dish and bake, covered, for twenty minutes; uncover and brown. Eat at once with hard sauce flavored with vanilla.
(A Virginia recipe)
Make a custard of two cupfuls of hot milk poured gradually upon the yolks of three eggs beaten light with four tablespoonfuls of sugar. Butter a pudding-dish and sprinkle the bottom with finely-minced candied lemon peel, minced crystallized fruit, and a very little shreded suet, then a layer of fine crumbs. Cover each layer with a few spoonfuls of the warm custard as you go on until the dish is full. Cover and bake half an hour; spread with a meringue made of the whites and a tablespoonful of sugar and color lightly. Eat cold.
Put into a baking-dish one cupful of rice; sweeten with a cupful of sugar; season with a teaspoonful, each, of salt, grated nutmeg and cinnamon. Scatter through the rice one-half cupful of seeded raisins and pour over it six cupfuls of milk. If the pudding looks dry, add another cupful of milk fifteen minutes before taking from the oven.
Rice pudding with eggs (Contributed) Boil until soft one cup ice in plenty of hot water.
Drain and while hot add one talblespoonful of butter. When cold add to it one cupful of sugar, one teaspoonful of grated nutmeg and one teaspoonful of ground cinnamon. Beat four eggs very light, whites and yolks separately, and add them to the rice. Then add one cupful of seeded raisins. Stir in one cupful of sweet milk gradually, turn into a buttered baking-dish and bake in a hot oven.
Put into a buttered baking-dish six or seven pared and cored apples. Mix to a smooth paste with cold milk five tablespoonfuls of flour, and add the yolks of three eggs well beaten. Then add one teaspoonful of salt and the whites of the eggs well beaten. Then more milk, using one pint in all. Pour this mixture over the apples and bake one hour in a moderate oven. Serve with any good sauce.
Beat two eggs very light and add a pint of flour and enough of a pint of milk to make it smooth. Put the remainder of the milk into a buttered saucepan; add a little salt, and when it comes to a boil add lightly the egg and flour mixture. Let it cook well and serve immediately with the following simple sauce: Rich milk or cream sweetened to taste and flavored with nutmeg.
Soak two cupfuls of crushed crackers, very fine, in a quart of hot milk, and stir in a double boiler over the fire until it smokes. Then put in a tablespoonful of butter, a saltspoonful of baking-powder and four beaten eggs. Turn into a greased pudding-dish and bake until the custard is set. Send to table at once, and eat with hard sauce.