" They serve up salmon, venison and wild boars, By hundreds, dozens and by scores, Hogsheads of honey, kilderkins of mustard, Plum puddings, pancakes, apple pies and custard."

Mrs. Grave's Custards

Six eggs, one quart milk, three-fourths cup sugar, one teaspoon of vanilla; beat sugar and eggs together, and stir into hot milk; when done, strain; cook very slowly, not boil; pour into cups.

Another Way. - Instead of boiling, put the mixture into cups; set them in a dripping pan half full of water and bake in the oven till done.

Rice Custard

Mrs. G. M. Dickerman, Rockford.

To half a cup of rice, add one quart of milk, and a little salt; steam one hour, or until quite soft; beat the yolks of four eggs with four tablespoons of white sugar; add this just before taking off the rice; stir in thoroughly, but do not let it boil any more; flavor with vanilla. Beat the whites of the eggs to a stiff froth, with sugar; after putting the mixture into the pudding dish in which you serve it, put the whites over it, and let it slightly brown in the oven.

Rich Custard

Mrs. Morgan, Rockford, 111.

One quart of cream, the yolks of six eggs, six ounces of powdered white sugar, a small pinch of salt, two table spoons of brandy, one tablespoon of peach water, half a tablespoon of lemon brandy, an ounce of blanched almonds pounded to a paste; mix the cream with the sugar, and the yolks of the eggs well beaten; scald them together in a tin pail in boiling water, stirring all the time until sufficiently thick; when cool, add the other ingredients, and pour into custard cups.

Boiled Custard

Mrs. T. Kingsford.

Two tablespoons of the corn starch to one quart of milk; mix the corn starch with a small quantity of the milk and flavor it; beat up two eggs. Heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, four tablespoons of sugar, a little butter and salt. Boil it two minutes, stirring it briskly.

Boiled Custard

Mrs. R. M. Pickering.

One quart milk, eight eggs, one-half pound of sugar; beat to a good froth the eggs and sugar. Put the milk in a tin pail and set it in boiling water; pour in the eggs and sugar and stir until it thickens.

Chocolate Custard

Mrs. Higgins.

Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons brown sugar; prepare a soft custard of the milk and the yolks of five eggs and the white of one; dissolve the chocolate in a cup of warm milk and heat it to boiling point; when cool, sweeten it with brown sugar and flavor with the extract of vanilla; pour the whole into a dish and cover with the whites of the five eggs beaten stiff, with a little sugar; brown slightly and serve cold.