More light / Shredded Wheat Co.

Date:
[1900?]
Catalogue details

Licence: Public Domain Mark

Credit: More light / Shredded Wheat Co. Source: Wellcome Collection.

    10/20 (page 6)
    Custard Pud ding1—Roll or crush one Shredded Wheat Biscuit very fine. Put on the bottom of a well buttered pie dish, soak with cold milk just sufficient to let the biscuit puff and swell; let it stand while you make the custard. Make the custard of one egg, one tablespoonful of cornflour, sugar, lemon to taste, and about three- quarters of a pint of milk. Boil the custard in a double saucepan. Then add to the biscuit, mix well, stand for an hour ; stir well before it is placed in the oven to bake a light brown. Serve hot with preserve or stewed fruit. French Pudding.—One table¬ spoonful of cornflour, one egg, a pint of milk, two Shredded Wheat Biscuits, sugar, jam, io drops of essence of lemon. Place on the bottom of a deep glass dish a layer of strawberry or raspberry jam, cut two Shredded Wheat Biscuits lengthwise into halves with a sharp knife, place the bottom halves of the biscuits on the jam, soak with a little cold milk-so as to allow the biscuits to swell, cover with a little more jam, place on the upper halves of the biscuits, soak again with a little more milk, leave for five minutes. Make a custard of one table¬ spoonful of cornflour, one egg, io drops of essence of lemon, one pint of milk,