Cake and Custard, and Various Other Inexpensive Puddings


Even when very dry, the remains of a sponge or a Savoy cake will serve excellently for a pudding, if lightly broken up, or crumbled, and intermixed or not, with a few retifias or macaroons, which should also be broken up. A custard composed of four eggs to the pint of milk if small, and three if very large and fresh, and not very highly sweetened, should be poured over the cake half an hour at least before it is placed in the oven (which should be slow); and any flavour given to it which may be liked. An economical and clever cook will seldom be at a loss for compounding an inexpensive and good pudding in this way. More or less of the cake can be used as may be convenient. Part of a mould of sweet rice or the remains of a dish of Arocē Docē, and various other preparations may be turned to account in a similar manner; but the custard should be perfectly and equally mingled with whatever other ingredients are used. Macaroni boiled tender in milk, or in milk and water, will make an excellent pudding; and sago stewed very thick, will supply another; the custard may be mixed with this last while it is still just warm. two ounces well washed, and slowly heated in a pint of liquid, will be tender in from fifteen to twenty minutes. All these puddings will require a gentle oven, and will be ready to serve when they are firm in the centre, and do not stick to a knife when plunged into it.