Delicate Custard

Yolks of 2 Eggs 2 Tablespoons Yellow Corn Syrup.

1 Pint Milk; scalded.

2 Teaspoons Cornstarch.

Directions: Mix the cornstarch, syrup and eggs, and pour on the hot milk. Cook over water till it thickens. Flavor with vanilla. May be poured over fresh or stewed fruit.

Junket

3 Cups Whole Milk 3/4 Cup Corn Syrup.

1 Junket Tablet.

1 Tablespoon Cold Water.

1 Teaspoon Vanilla.

Heat the milk and the corn syrup over hot water, stirring the mixture constantly until it is just warm. Crush the junket tablet and dissolve it in the cold water; add this with the vanilla to the milk, stir the mixture quickly to mix thoroughly. Pour it into sherbet cups or dishes in which it is to be served. Let it stand in a warm place until it is set. Serve plain or with the top milk or cream, whipped if desired, or it may be sprinkled with a mixture of two parts maple sugar and one of cinnamon.

Maple Custard

1 Pint Milk 2 1/2 Eggs.

1/8 Teaspoon Salt 3/4 Cup Maple Syrup.

Beat eggs slightly, add 1/4 cup syrup and salt, pour slowly on scalded milk. Strain, pour into cups containing 2/3 tablespoon maple syrup. Set in pan of hot water and bake until firm. (Six servings).

Baked Honey Custard

3 Eggs 1/4 Cup Honey.

2 Cups Milk (scalded)

1/8 Teaspoon Powdered Cinnamon 1/2 Teaspoon Salt.

Beat eggs lightly, taking care not to make them foamy. Add slowly the honey, milk, cinnamon and salt. Bake in cups set in a pan of water.