“"Emily Roberts is assistant cook at the Brendon Hospital, which has two hundred beds. She says they make daily about twelve gallons of milk pudding, soup, porridge, &c., and about five gallons of sauce. The hours are 6.30 to 1.30, then either 1.30 to 5, or 5 till 9 p.m. She has lost her brother at the front. He obtained very urgent and important information, and conveyed it safely back. While telephoning it he was hit by a sniper's bullet, but before he passed away he managed to give the most important part of the message.”
A cook of roughly the same moment, setting down the same dish.
404. INGREDIENTS.--1 pint of milk, 2 eggs, 3 oz. of pounded sugar, 1 tablespoonful of brandy. _Mode_.--Put the milk in a very clean saucepan, and let it boil. Beat the eggs, stir to them the milk and pounded sugar, and put the mixture into a jug. Place the jug in a saucepan of boiling water; keep stirring well until it thickens, but do not allow it to boil, or it will curdle. Serve the sauce in a tureen, stir in the brandy, and grate a little nutmeg over the top. This sauce may be made very much nicer by using cream instead of milk; but the above recipe will be found quite good enough for ordinary purposes. _Average cost_, 6d. per pint. _Sufficient_, this quantity, for 2 fruit tarts, or 1 pudding.
Sources: The passage is from Angela Brazil, A Patriotic Schoolgirl, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — navy cloth, pudding stamp.