Kelso Golf Club Bazaar

37
11
BAKED CUSTARD PUDDING.
1 egg.
1 gill milk.
z teaspoonful sugar.
nutmeg.
small piece butter.
a little jam.
pinch of salt.
Slightly butter pie-dish. Beat egg with sugar very lightly,
then add milk, and strain into pie-dish, over a thin layer of jam.
Bake slowly in a dish of water until custard is set, then grate a
little nutmeg on top. If richer custard desired, use 2 eggs omit-
ting the white of one. — Miss A. Bruce Cuthbert, The School
House, Hume.
CHOCOLATE PUDDING.
4
lb. plain chocolate. 6 oz. fresh breadcrumbs.
lb. castor sugar. vanilla.
4
pint milk. 2 eggs.
3 oz. butter.
Well grease a mould. Grate the chocolate and mix it with the
milk, then boil them together, stirring all the time till the
chocolate is melted. Cream together the sugar and butter with
wooden spoon, then stir in the yolks of 2 eggs and the bread-
crumbs. Next. pour on the milk and chocolate and add a few
drops of vanilla. Beat the whites of the eggs to a stiff froth
and stir them in very lightly into the other ingredients. Steam
for 1 hour.—Miss Nettie S. Hogarth, Forest Field, Kelso.
MINCEMEAT FOR PIES.
lb. sultana raisins. 2 apples.
lb. valencia raisins. 2 ozs. candied peel.
lb. currants. 2 tablespoonfuls brandy.
lb. suet. juice of 1 lemon and rind of two.
1 lb. loaf sugar.
Prepare fruit, stone raisins, peel and core apples. Mince suet
very finely. Crush sugar and pass all through a mincer, or chop
and mix all thoroughly. Put into stone jars, press down and tie
closely.—Mrs Whiteside, Goshen, ,Kelso.
SPANISH CREAM.
Put 3 yolks of eggs into a saucepan, and mix in z teacupful of
sugar, and oz. gelatine (previously soaked in water for 10 mins.)
and 3 teacupfuls milk. Stir all together, place on the fire, let it
come to the boil. Take it off fire, allow to stand for 1 or 2 mires.
Add the whites well beaten. Pour into a wetted mould to cool.
—Sent in by M. D. E.