Soft Cooked Custard I

2 egg yolks

2 tablespoonfuls corn starch

1/2 cupful sugar

3 cupfuls scalded milk 1 teaspoonful flavoring 1/4 teaspoonful salt

Scald the milk, mix together the egg yolks, salt, corn starch and sugar and pour the scalded milk into this mixture. Return to a double boiler and cook until it coats the spoon, stirring frequently. Reserve the egg whites to use in a cake or whip. When the custard begins to cool, add the flavoring.

Soft Cooked Custard II

1 pint scalded milk 1/4 cupful sugar Salt

3 egg yolks

1/4 teaspoonful flavoring

Scald the milk; beat the sugar, salt and egg yolks together until blended. Pour into this the scalded milk. Cook in a double boiler, stirring constantly, until it coats the spoon. Remove at once and, when cold, add the flavoring. If it should be cooked too much or "curdle," beat hard with an egg-beater.

Floating Island

4 cupfuls milk

2 egg yolks

3 tablespoonfuls flour 1/2 cupful sugar

2 egg whites 1/8 teaspoonful salt 1/2 teaspoonful vanilla 1/2 tablespoonful powdered sugar

Mix the egg yolks, flour, sugar and salt together in a bowl, add the scalded milk, slowly, return to a double boiler and cook until it coats the spoon, stirring constantly; when cool, add the flavoring and pour into a dish. Beat the egg whites light, and add the powdered sugar. Beat again, place on the custard by spoonfuls to form "islands," or drop the islands in boiling water and poach them, if the dessert is to stand any length of time.

Chocolate Floating Island

Observe the proportions given in the recipe for Floating Island, adding 2 ounces (squares) of shaved chocolate to the milk while it is scalding; sprinkle the "islands" with shredded cocoanut.

Raspberry Float

Follow the recipe for Floating Island. When beating the egg whites, add 3/4 cupful of crushed raspberries and J cupful of powdered sugar. Heap this float upon the custard.

Strawberry Float

Observe the directions given for making Raspberry Float, substituting strawberries for the raspberries.

Banana Float

Follow the directions for making Floating Island, bestrewing the "islands" with very finely-sliced bananas just before serving.

Orange Rice Custard

3 cupfuls milk 2 eggs

1/4 teaspoonful salt 1/2 cupful sugar

1/2 cupful boiled rice

1 teaspoonful orange juice

Candied orange peel

Scald a few pieces of plain orange peel with the milk and rice. Beat the egg yolks with the sugar and salt; remove the orange peel, add the sugar mixture to the milk, and stir over hot water until thickened. Then take from the heat and chill. Just before serving beat the egg whites stiff, add a few grains of salt, a tablespoonful of powdered sugar and the orange juice. Pile on the custard, and sprinkle lightly with candied orange peel.