Custard is always eaten cold, and either poured over fruit tarts, or served up separately in custard-cups, in each of which a macaroon steeped in wine, and laid at the bottom, will be found a good addition.

The flavoring may likewise be altered, according to taste, by using a different kind of essence, the name of which it then acquires; as of lemon, orange, ma-rashino vanilla, etc. It is almost needless to say that cream or a portion of it will make it richer than mere milk.

The French mode of making it is, to measure the number of cups which are to be filled, and use nearly that quantity of milk or cream, simmering it upon the fire, until beginning to boil, with lemon-peel, bay-leaves, or almonds, then adding about half an ounce of powdered sugar to each cup; then take the yolk of an egg to each small cup, beat them up with the milk, fill the cups, place in a bain-marie or vase of boiling water until the custard become firm.

For boiled custard:- Boil the milk with the flavoring till thick enough; pour it boiling hot over beaten yolks of eggs, eight to a quart; sweeten to taste, stir till cold and smooth.