Soft Custard

Put one quart of new milk into a tin pail, and set the pail into a kettle with boiling water, and sweeten with one cup of sugar. Beat well the yolks of ten, and the whites of four eggs, and mix with them half a cup of cold milk. When the milk comes to a boil, strain the eggs into it and stir two minutes; then take off and turn into a pitcher; set the pitcher in ice water, and stir until cool. Flavor with vanilla. Serve in glasses.

Almond Custard

Almond custard made in the same way, using the yolks of fourteen eggs and no whites, and flavor with one teaspoonful of bitter almond.

Snowball Custard

Snowball custards are made the same as soft. Beat the whites of six eggs to a stiff froth, and drop into clear boiling water; boil two minutes, and skim out; let it drain, and when the custard is put in glasses heap this on top. They make the dish look very handsome.

Chocolate Custard

Set one quart of milk on to boil as before directed. Scrape with a knife one ounce of nice chocolate, and mix with one heaping cup of sugar; wet this with two spoonfuls of boiling milk; -work this into a paste with the back of the spoon, and stir into the boiling milk, and then stir in six well-beaten eggs; stir three minutes, and then strain. Set in cold water and stir occasionally, until cold, then stir in two teaspoons of vanilla. Serve in glasses.

Coffee Custard

Tie one cup of ground coffee in a piece of muslin, and put on to boil with one quart of milk; let it boil ten minutes after the milk comes to a boil; then take out and stir in one heaping cup of sugar, and the whites of four and the yolks of eight eggs; stir two minutes and strain; set in cold water, and stir occasionally until cool. Serve in glass. All custards are improved by a very little salt.

Steamed Custards

Make the same as for baked, and steam until they are firm in the centre.

Baked Custards

One quart of milk, five eggs, two thirds of a cup of sugar, one teaspoonful of salt. Fill the cups, and grate over them a little nutmeg; then place in a deep pan, with warm water. Bake in a moderate oven until they are firm in the centre