MILK PUDDING

The general rule for milk puddings is to take 4 oz. of farinaceous food of any kind to 1 quart of milk. The best way to prepare most of these puddings is to let the ingredients gently cook on the top of the stove and then to turn them into a pie-dish to finish them in the oven for 4 hour or a little longer, according to the heat of the oven. Should eggs be added, they should be beaten well, then mixed with the pudding before it goes into the oven. Most farinaceous milk puddings are improved by the use of Allinson fine wheatmeal with the other ingredients. For instance, use 2 oz. of giant sago and 2 oz. of wheatmeal to 1 quart of milk; or for semolina pudding, the same quantities of wheatmeal and semolina; and for vermicelli pudding the same, with sugar and flavouring to taste.