Corrections
The bread custard receipt, and a few others like it near the beginning of this book should have been written, two slightly pressed quarts of bread crumbs, instead of pressed in or full-pressed. While a loose quart of bread crumbs has scarcly any weight it is found on the other hand that pastry cooks coming down on it with a pressure of fifty pounds to the square inch make much more of a cake and much less of a custard than the writer does of the same receipt. Also the few people who know how to cook rice dry, as it ought to be, will probably find the rice custard pudding requires in their hands about a pint more milk.
Use less baking-powder than is directed for Cottage Pudding. The amount there specified is enough for twice the quantity. See variations and adulterations of baking-powder in Book of Breads.
There has been a painstaking effort throughout this entire series to make each and every receipt so reliable that any person might choose among them with a reasonable certainty of success as complete on the first trial as at any subsequent time. "Home-Made" Pudding Sauce, or Sugar Dip. 1 cupful of brown sugar. 1 cupful of hot water. 1/2 cupful of butter. 1 tablespoonful of flour.
Mix flour and sugar together dry, pour the water to them, add the butter, and stir over the fire till it boils. The sauce should be thick.