MILK COOKERY 175 



Beat eggs slightly; add sugar, salt, vanilla, milk and coffee. 

 Strain into buttered individual molds, set in pan of hot water 

 and bake until firm. 



Caramel Custard ' 



4 cups scalded milk 1 teaspoon vanilla 



5 eggs Y2 cup sugar 

 Y2 teaspoon salt 



Put sugar in omelette pan, stirring constantly over hot part of 

 range until melted to a syrup of light brown color. Add gradually 

 to milk, being careful that milk does not bubble up and go over, 

 as is liable on account of high temperature of sugar. As soon as 

 sugar is melted in milk, add mixture gradually to eggs shghtly 

 beaten, add salt and flavoring, then strain in buttered mold. Bake 

 as custard. Chill and serve with caramel sauce. 



Rice Pudding 



1 qt. milk y^ teaspoon salt 



1/3 cup rice I/8 teaspoon ground nutmeg, or 



cinnamon, or grated rind of 

 ^ of a lemon 



Wash the rice thoroughly, mix the ingredients and bake three 

 hours or more in a very slow oven, stirring occasionally at first. 



Tapicca Custard 



Add to the list of ingredients for boiled custard 34 cup of pearl 

 tapioca. Soak the tapioca in water for an hour or two, drain it, 

 and cook in the milk until it is transparent. Proceed as for boiled 

 custard. 



GENERAL RECIPE FOR CEREAL-MILK PUDDINGS 



Bread and rice puddings, made with milk and eggs, 

 are familiar to all cooks. Made without eggs, the fol- 

 lowing will be found suggestive : 



