_Method._--Mix the flour smoothly with the milk, and stir over the fire until it boils and thickens.
Add the sugar, the eggs, well beaten, the grated lemon rind, and the butter beaten to a cream.
Line a pie-dish with pastry; pour in the mixture.
_Ingredients_--½ lb. of flour. 1 pint of milk. 2 eggs. A pinch of salt.
_Method._--Put the flour into a basin, make a hole in the middle, and put in the eggs unbeaten.
Stir smoothly round with a wooden spoon, adding the milk very gradually.
If it is to be served with meat, bake it in a baking-tin, which should be well greased with quite one ounce of butter or clarified dripping.
_Ingredients_--The weight of 3 eggs in each sugar, flour, and butter. 4 eggs. A little flavouring essence of any kind, or the grated rind of a lemon.
_Method._--Rub the butter well into the flour.
Add the sugar and the four eggs, well beaten.
Half fill well-buttered cups or moulds, and bake for twenty minutes or half an hour.
Serve with a wine or sweet sauce (_see_ Sauces).
_Ingredients_--2 tablespoonfuls of flour. 2 tablespoonfuls of sugar 1 pint of milk. 2 eggs.
_Method._--Put the milk and sugar on to boil.
When the milk boils pour in the flour, and stir it briskly until it thickens.
When cool, add the two eggs, well beaten.
Bake in a greased pie-dish for half an hour.
_Ingredients_--2 lb. of raisins. 1 lb. of suet. ½ lb. of candied peel. ¾ lb. of flour. ¼ lb. of bread-crumbs, ¼ lb. of moist sugar. A little mixed spice. Half a nutmeg grated. A little lemon rind grated. ½ pint of milk. 4 eggs.
_Method._--Put the dry ingredients into a basin, and mix with the eggs, well beaten, and the milk.
Put into a well-greased basin, and boil ten hours if possible.
_Ingredients_--A few raisins or cherries. 1 dozen sponge finger-biscuits. 1 oz. of castor sugar. 1 pint of milk. 2 whole eggs and 2 yolks. A little vanilla or other flavouring.
_Method._--Decorate a well-buttered pint-and-a-half mould with raisins or preserved cherries.
Sweeten with the sugar, and add the flavouring.
Put a quarter of them at the bottom of the mould.
Pour in a little of the custard, then more pieces of cake and more custard, and continue in this way until the mould is full.
Cover with buttered paper, and steam gently for about an hour.