Baked French Custard

1 pint thin cream Whites 3 eggs.

2 tablespoons sugar 1/2 teaspoon vanilla.

teaspoon salt.

Heat cream in double boiler. Beat whites of eggs until stiff and add sugar, vanilla and salt. Add mixture to cream and beat, using an egg beater. Turn into buttered cups, set in pan of hot water and bake until firm. Chill thoroughly, remove from moulds and serve with sugar and cream.

Danish Custard

2/3 cup sugar, caramelized cup sugar 5 eggs.

1 quart milk 1/2 teaspoon salt 1 teaspoon vanilla.

Put two-thirds cup sugar in agate pudding dish, place on hot part of range and stir constantly until sugar is melted and a syrup of light brown color is formed; then set pan at once in larger pan of cold water to stop the cooking and let stand about one minute, turning the pan to allow the caramel to coat sides as well as bottom. Beat eggs slightly, add plain sugar, milk, salt and vanilla and strain into pan lined with caramel. Set in pan of hot water and bake until firm, which may be determined by running a silver knife through custard. If knife comes out clean, custard is done. During the baking, do not allow the water surrounding the mould to reach the boiling point, or custard will whey. Chill and turn on a glass serving dish.

Ginger Custard

Canton ginger.

4 eggs.

2 cups milk.

1/2 cup sugar teaspoon salt 2 tablespoons rum.

Cut Canton ginger in thin strips and use for garnishing sides of buttered individual moulds. Beat eggs slightly, add sugar, milk and seasonings and strain into moulds. Set in pan of hot water and bake until firm. Chill thoroughly and remove from moulds to serving dish.