The Art of Living in Australia Part 61

* Time--One Hour and a Half.

Boil the milk and pour it over the beaten egg, sweeten to taste. Put the buns into a pie-dish, pour over the custard, cover and leave for an hour. Then put into a moderate oven and bake for about half an hour. Serve hot.

RUSK PUDDING

* 1 slice of Dry Bread *

* 2 Eggs--2d.

* 1 oz. Sugar--1/2d.

* Half a Lemon--1/2d.

* 1 1/2 pints of Milk--4d.

* 1 tablespoonful Jam--1d.

* 1/2 tablespoonful Cornflour--1/2d.

* Total Cost--81/2 d.

* Time--One Hour.

Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well. Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold.

BEDFORD PUDDING

* Dry Crusts of Bread *

* 1/2 pint of Milk--1d.

* 1 tablespoonful Jam--1d.

* 2 Eggs--2d.

* 1 1/2 oz. Sugar--1/2d.

* Total Cost--41/2 d.

* Time--Three-quarters of an Hour.

Soak the bread in cold water till quite soft, put it into a cloth and squeeze all the water out of it; turn into a basin and beat it smooth with a spoon. Then beat in the yolks of the eggs, sugar, milk, and a little grated lemon peel. Pour into a pie dish and bake till quite firm, then take from the oven and spread the jam on the top. Whip the whites to a stiff froth and spread over the jam; put back in the oven for a few minutes till brown, then sprinkle with sugar and serve either hot or cold.

DE MESTRE PUDDING

* 1/2 lb. Flour--1d.

* 1/4 lb. Raisins--2d.

* 1/4 lb. Sugar--1d.

* 1 oz. Dripping *

* 1 teaspoonful Carbonate of Soda *

* 1 gill Boiling Water--1/2d.

* Total Cost--41/2 d.

* Time--Three Hours.

Put the flour into a basin; stone the raisins and cut them in half, mix in the sugar and carbonate of soda. Dissolve the dripping in the water, pour in and make into a dough; leave it to stand all night. Dip a cloth in boiling water and tie the pudding up tightly. Plunge into plenty of boiling water, and keep it boiling steadily for three hours; turn into a hot dish. A little custard sauce served with this pudding is a great improvement.

YANKEE PUDDING

* 1 Egg, and its Weight in Flour--1 1/2d.

* Sugar--1/2d.

* Bread Crumbs--1/2d.

* 1 tablespoonful Marmalade--1d.

* 1/2 teaspoonful Carbonate of Soda *

* 1/2 gill Milk--1/2d.

* Total Cost--4d.

* Time--One Hour.

Mix the flour, sugar, and bread crumbs together; stir in the marmalade.

Make the milk just warm, dissolve in it the soda. Beat up the egg and mix together, pour this over the dry ingredients, beat for a few minutes; turn into a b.u.t.tered basin. Tie over it a cloth, plunge into boiling water, and boil one hour. Serve either hot or cold. A spoonful of marmalade placed on the top of this pudding just before serving is an improvement.

SPONGE ROLL

* 3 tablespoonsful Flour--1/2d.

* 3 tablespoonsful Sugar--1d.

* 3 Eggs--3d.

* 2 teaspoonsful Baking Powder--1d.