This section is from the book "Every-Day Dishes And Every-Day Work", by E. E. Kellogg. Also available from Amazon: Larousse Gastronomique.
Beat thoroughly together one pint of milk, two eggs, and a tablespoonful or two of sugar, until thoroughly mingled. Turn the mixture into a double boiler, and cook until the custard is set.
Into four cups of milk stir the yolks of three eggs and one whole one, well beaten. Add four tablespoonfuls of sugar, and strain the mixture into cups; place these in a dripping-pan full of hot water, grate a little lemon rind over the top of each, and bake in a moderate oven. If preferred, the milk may be first flavored with cocoanut. It is also better to have the milk nearly hot when stirring in the egg. Half a cupful of milk should be reserved to add to the egg before turning into the heated portion.
Flavor a quart of milk with cocoanut. Cook two tablespoonfuls of farina in the flavored milk for twenty minutes, in a double boiler; then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and the well-beaten yolks of two eggs. Beat all together very thoroughly, and lastly stir in the whites of the eggs, previously beaten to a stiff froth. Bake in one dish set inside another filled with hot water, just long enough to set the custard. Serve cold.
Soak a cupful of pearled tapioca overnight in sufficient water to cover. When ready to prepare the custard, drain off the water, if any remains, and add one quart of milk to the tapioca; place in a double boiler and cook until transparent; then add the well-beaten yolks of three eggs or the yolks of two and one whole one, mixed with three fourths of a cup of sugar. Let it cook a few minutes, just long enough for the custard to thicken and no more, or it will whey and be spoiled; flavor with a little vanilla, and turn into a glass dish. Cover the top with the whites beaten stiffly with a tablespoonful of sugar, and dot with bits of jelly or colored sugar prepared by mixing sugar with cranberry or raspberry juice, and allowing it to dry. For variety, the custard may be flavored with grated lemon rind and a tablespoonful of lemon juice whipped up with the whites of the eggs, or the meringue may be flavored by beating a tablespoonful of quince jelly with the whites of the eggs.
Moisten two cupfuls of finely grated graham-bread crumbs with half a cup of thin sweet cream. Mix into it a heaping oupful of finely chopped fresh figs and a quarter of a cup of sugar. Add lastly a cup and one fourth of sweet milk. Turn all into a pudding-dish, and steam about two and one-half hours. Serve as soon as done, with a little cream for dressing, or with orange or lemon sauce.