From Mrs. C. F. Aked

Ingredients: 1/2 pint milk, 2 eggs, 1/2 pint cream, 2 ounces powdered sugar, 1/2 ounce gelatine. Method: put the sugar into a saucepan with 1/2 a tablespoonful of water. Let it melt and commence to color. Stir until it becomes a rich dark brown (but not black or it will be spoilt). Pour in the milk, let the sugar dissolve again, and boil up. Then add very gradually the eggs well beaten. Return to the pan and cook like a custard - if it boils it will curdle. Add a tablespoonful of sugar and the gelatine, previously dissolved in a little water. Strain and allow it to get cool but not to stiffen, then add the cream whipped. Pour into an oiled mould. Or if liked the mould may be decorated first, in this way: Rinse with cold water, pour in a little lemon jelly. When set lay in a decoration of pistachio nuts, and set with more jelly.

Caramel Custard

From Mrs. Walter Macgavin

Put on 1/2 a cupful of granulated sugar into a granite saucepan, stir constantly until it melts and slightly browns. Have ready beaten the yolks of 4 eggs. Add 1 pint of milk to the melted sugar and mix well until hot and all the sugar is dissolved. Add a tablespoonful of powdered sugar to the yolks, pour the hot milk over them, stirring all the time; put into a "Bain Marie" and stir with a wooden spoon until it begins to thicken. Take off the fire and pour into individual custard cups or into a large dish.

N. B. - Must be eaten cold.