From Woman’s Own, Thursday September 2nd, 1954:

“Fluffy Top Custard

2 level tbsps Bird’s Custard Powder

4 level tablespoons Sugar

1 Egg White

1 pint Milk

Mix the custard powder with 2 tablespoons of the milk. Boil rest of milk with 3 level tablespoons sugar. Whisk the egg white very stiffly, fold in 1 level tablespoon sugar, and drop, in spoonsfuls, into the milk. Simmer slowly and turn egg whites until poached. Remove the egg whites and keep them warm.

Pour boiling milk on to the blended custard and stir until thickened. Pour into dish and serve with the egg whites floating on top. Sprinkle with toasted coconut. Simply wonderful! But remember – Bird’s, and only Bird’s, has the delicious, delicate flavour that makes custard dishes so very good.”

 

From Woman’s Own, Thursday November 19th , 1953:

“Bird’s Rarebit

1 pint double-thick Bird’s Custard (made without sugar)

4 oz. Grated Cheese

2 teasp. Grated Onion

1 teasp. made Mustard

Salt, Pepper, Tomato Slices

When custard is thick, remove from heat and stir in cheese, salt, pepper, mustard and onion. Line buttered pie dish with slices of tomato, pour in the cheese custard and top with more tomator slices and grated cheese. Brown under grill or in hot oven.

Serve hot, spooned over slices of toast, and see what a delicious, smooth savoury Bird’s Custard makes. And the cost? This dish serves six, for just about fourpence a person!”

So, which is it for you – sweet or savoury? Me, I’m voting sweet all the way. Though I may be tempted to try the savoury one day…