Mix dry
ingredients; add milk gradually, then eggs and melted butter. Put into
gem pans and bake in hot oven for twenty-five minutes.
_Ginger bread_: One cup molasses; one and three-fourths teaspoons soda;
one-half cup sour milk; two cups flour; one-half teaspoon salt;
one-third cup butter; two eggs; two teaspoonfuls ginger. Put butter and
molasses in sauce pan and heat until boiling point is reached. Remove
from fire, add soda and beat vigorously. Then add milk, egg well beaten,
and remaining ingredients mixed and sifted. Bake twenty-five minutes in
buttered, shallow pan in moderate oven.
_Custard_: Three cups milk; three eggs; one-half cup sugar; one-half
teaspoonful vanilla; pinch of salt. Beat eggs, add sugar and salt; then
add scalded milk and vanilla; mix well. Pour into cups, place them in a
pan of hot water in oven and bake twenty to twenty-five minutes. Serve
cold.
Custard may also be cooked in double boiler or baked in a large pan.
This is not a cereal dish, but the next one is.
_Rice custard_: To well cooked rice add a few raisins and a small amount
of sugar. The raisins can be cooked with the rice or separately.
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