Rules For Custards

The eggs should be thoroughly mixed, but not beaten light, and sugar and salt added to these and the hot milk added slowly. Custards must be cooked over moderate heat; if a custard curdles, put it in a pan of cold water and beat until smooth. Custards should always be strained, and should be served very cold, and in glass dishes or cups when possible.

Steamed Custard

1/3 c. milk.

1/3 egg.

1/2 tbsp. sugar.

Salt.

1 tsp. caramel or nutmeg.

Mix according to the above rule, strain into cups and steam until firm over water which is boiling gently. One-eighth ounce Baker's chocolate may be melted and mixed with the milk for chocolate custards.

Soft Custard

1 c. milk. 1 egg (yolk)

1 1/2 tbsp. sugar. Salt.

5 drops flavoring.

Mix according to the above rule and cook in a double boiler, stirring constantly until it thickens, strain, and when cool, flavor. One-half this quantity may be used for class work.

Floating Island

1/2 c. milk. 1 yolk of egg. 1/2 tbsp. sugar.

Salt.

3 drops of vanilla or other extract.

Make according to the directions for Soft Custard.

Meringue.

1/4 white of egg.

1/2 tbsp. powd. sugar.

Add the sugar to the beaten white of egg, and beat until stiff and finegrained. Drop in spoonfuls on the custard when cold.

Custard Pudding

1 tbsp. gran. tapioca or 1/8 c. pearl tapioca or rice.

1/2 c. milk.

1/2 egg (yolk).

Salt.

1/2 egg (white).

3 drops vanilla or other extract. 1 tbsp. sugar.

Soak the tapioca in enough hot water to cover it, until it absorbs the water, add the milk, and cook until the tapioca is soft and transparent, add the yolk of egg, sugar and salt, cook three minutes, remove from the fire; add the beaten white and flavoring, and when cold serve. ice must be cooked until soft. The white of egg may be used as a meringue, and put on the pudding, then browned slightly in the oven.

Egg Cream

1 egg.

1/8 c. sugar.

1/4 lemon, juice and rind.

Separate the yolk and white of the egg and beat the sugar with the yolk until well mixed. Add the lemon to this, and stir slowly over hot water until the mixture begins to thicken, then add the beaten white and stir until the whole resembles very thick cream. Stir occasionally until cool, then pour into a glass dish.

Fruit Whip

1 white of egg.

2 tbsp. powd. sugar.

1/2 c. fruit (cut in fine pieces).

Beat the white of the egg, add the sugar, and then the fruit; beat until thick and smooth. Chill before serving.

Grated or stewed apple, ripe peaches or strawberries, stewed prunes or canned fruit may be used.

The fruit must be cool when added to the beaten white of egg and sugar.

Irish Moss Blanc Mange

1/2 c. milk.

1 tbsp. Irish moss.

Salt.

Flavoring, if desired.

Wash the moss in several waters and pick it over carefully. Put it into a double boiler with the milk. Cook until it thickens when dropped on a cold plate. Add the salt, strain and flavor. Pour into a custard cup which has been rinsed with cold water.