This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
Vanilla, 1/2 t.
Beat the eggs slightly, beat into them the sugar and salt, and stir in slowly the hot milk. Pour into a double boiler, and cook, stirring constantly, until the custard is thick enough to coat the spoon. Strain at once through a fine strainer into a cold pitcher. When cool stir in the vanilla, and pour into a glass dish or glass custard cups for serving.
if the custard cooks a moment too long, it will curdle. It is safer to take it from the fire before you think it quite done, as the heat of the boiler cooks it even while it is being turned out. If it begins to curdle, set the upper part of the boiler immediately into a pan of cold water, and beat the custard energetically with a Dover egg-beater till smooth.
1 Whole eggs may be used, but they do not make so smooth a custard. When eggs are expensive, two yolks may be used instead of three, if half a tablespoonful of cornstarch is added. Mix the cornstarch with a table-spoonful of the cold milk and stir it into the rest.
Pearl or granulated tapioca, 4 tb. Tart apples, 6. Boiling water, 1 pt.
Sugar, 1/2 c.
Cinnamon or nutmeg, 1/4 t.
Salt, a f.g.
Soak the tapioca overnight in one cupful of cold water. Core and pare the apples, slice one of them, and cook it with the tapioca in the boiling water till the latter is translucent. Place the rest of the apples upright in a buttered baking-dish, sprinkle over them the sugar and spice, pour over them the tapioca mixture, and bake till they are tender. Serve with sugar and cream.
Milk, 1 qt. Cornstarch, 1/4 c. Eggs, 2.
Granulated sugar, 1/4 c. Vanilla extract, 1 t. Powdered sugar, 6 tb.
Scald the milk in a double boiler, and stir into it the cornstarch just moistened with cold water. Cook directly over the heat till it comes to the boiling-point; then remove at once. Separate the eggs; beat the yolks slightly by themselves, then with the granulated sugar; stir these into the thickened milk; cook all together for one minute; add the vanilla ; and pour into a baking-dish.
Beat the whites till frothy, add the powdered sugar, and beat again. When stiff enough to hold its shape, spread the meringue over the pudding, heaping it in the middle, sprinkle with powdered sugar, and brown slightly in a warm oven. Serve cold.
Milk, 1 qt. Rice, 1/2 c.
Sugar, 1/2 c. Grated nutmeg, f.g.
Salt, 1/4 t.
Wash the rice (p. 75). Mix the ingredients in a pudding-dish and bake for three or four hours, stirring in the brown crust as it forms. Or cook for one hour on top of the stove and for one hour in the oven. Serve cold.
Half a cupful of raisins may be cooked in this pudding.