Tomato Soy
Is an excellent “stock” pickle. For directions for making it, please refer to page 488, “General Receipts, No. 1, of Common-Sense Series.”
Sponge-cake Pudding.
1 stale sponge-cake.
2 tablespoonfuls of sugar.
4 eggs, beaten light.
2 cups of milk.
1 tablespoonful of corn-starch, wet up with cold milk.
Juice of one lemon and half the grated peel.
Slice the cake and lay some of it in the bottom of a buttered pudding-dish. Make a custard by scalding the milk, stirring into it the corn-starch, then pouring it, by degrees, upon the beaten eggs and sugar. Add the lemon; pour over the cake, put another layer of slices; more custard, and so on, until the mould is full. Put a small, heavy plate on top, and let all stand until the custard is soaked up. Cover and bake, half an hour, or until done throughout. Turn out upon a flat dish, sprinkle thickly with white sugar, and eat warm or cold.