1 qt. milk 4 eggs ¹⁄₂ cup sugar ¹⁄₂ teaspoon vanilla, or ¹⁄₈ teaspoon grated nutmeg
Heat the milk, beat the eggs, add the sugar and flavouring. Strain the mixture into hot custard cups, set them on a wire rack or inverted strainer or perforated pan, which is arranged in a large cooker-pail of rapidly boiling water in such a way that several quarts of water may be below the custards but not touch the cups. Cover tightly at once and set it into a cooker for one-half hour.
³⁄₄ cup rice 3³⁄₈ cups milk 3 tablespoons sugar ¹⁄₈ teaspoon salt
Heat all together in a pan which is set into a cooker-pail of boiling water. When the water in the kettle boils, take out the pan and bring the mixture in it to a boil. Replace it in the pail and put it into the cooker for from one to three hours. Put it into a mould, and, when shaped, but while still warm, turn it out on to a serving dish. Put stewed or canned fruit on top, and pour the juice around it.
Wire rack arranged for steaming, with perforated tin can as a stand to raise it above the water.]
1¹⁄₂ qts. sour apples 1 pt. water 1 cup sugar
Wash, pare, core, and cut the apples into pieces, add the water and sugar and bring them to a boil. Put them into the cooker for from one to three hours or more, depending upon the ripeness of the apples. If they are not very tart or high-flavoured the juice of half a lemon will improve them. Apple sauce will not be harmed by indefinite cooking in the cooker. Beat it well when cooked, or, if preferred, it may be strained.
1 qt. water ¹⁄₂ lemon 10 cups sugar 18 cloves 10 qts. prepared apples
Pare, core, and cut tart apples in halves, unless they are small. Crab-apples may be used, but should not be pared nor cored. Wash and slice the lemon. Put all the ingredients into a cooker-pail and let them come to a boil. Put them into a cooker for three hours. If the apples are not very ripe they may cook as long as twelve hours without becoming too soft.
Wash the apples carefully, cut them into small pieces and remove any decayed parts. Put the apples and water into a cooker-pail and let them come to a boil, then set them in a cooker for four hours or more. When very soft, pour them into a jelly bag and hang this over a large bowl for several hours or over night. Measure the juice, boil it for fifteen minutes, add three quarters as much sugar as the measure of juice, boil the mixture for five minutes more, or until a drop will jelly on a cold plate if left for a few minutes. Skim the jelly carefully while it is boiling. Fruit that is slightly under-ripe is best for jelly. When cold, seal it in the following manner: For each glass cut a small piece of white paper to fit inside it, lying on the jelly. This is to be dipped into alcohol or brandy and laid in place. Cover the top of the glass with another paper cut three-fourths of an inch larger than the top of the glass, and paste it down on the sides of the glass, using white of egg or any paste without a strong odor. Or seal jelly glasses with melted paraffin poured over the top until the jelly is completely covered. Do not let the paraffin get very hot or it may give a bad flavour to the jelly.