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Custard Pudding, Baked

IN- GREDIENTS for pudding for 4 or 5 persons. -1½ pint of milk, the rind of lemon, lb. of moist sugar, 3 eggs. AVERAGE COST, 7d.

Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about hour, or until the milk is well flavoured: whisk the yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about 1/2 hour or rather longer. The flavour of this pudding may be varied by substituting bitter almonds for the lemon-rind; and it may be very much enriched by using half cream and half milk, and doubling the quantity of eggs.

TIME. to hour.

SEASONABLE at any time.

CUSTARD TARTLETS. over them the milk, and stir the mixture well. Butter a basin that will exactly hold it; put in the custard and tie a floured cloth over; plunge it into boiling water, and turn it about for a few minutes, to prevent the flour from settling in one part. Boil it slowly for 1/2 hour ; turn it out of the basin, and serve. The pudding may be garnished with red-currant jelly, and sweet sauce may be sent to table with it.

TIME. hour.

SEASONABLE at any time.

Note. Very nice custards and custard puddings may be quickly made by using Goodall, Backhouse and Co.'s or A. Bird and Sons' cus- Sons' custard powder.