Corn Starch Custard

One pint of rich sweet milk, two tablespoonfuls of white granulated sugar, one tablespoonful of corn starch, one dessert spoonful of fresh butter, two fresh eggs, beaten separately, one pinch of salt, one teaspoonful of lemon or cinnamon. Put the milk, sugar, cinnamon and salt into a saucepan and set it into a pan of boiling -water over the fire. Mix the corn starch with a little cold milk and stir it in; stir until it boils two minutes then put in the butter, beat the yolks with a spoonful of cold milk and stir them in. Then take it off the fire and beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in last.

Snow Ball Corn Starch Custard

One quart of rich sweet milk, four fresh eggs beaten separately, four tablespoonfuls of white granulated sugar, two tablespoonfuls of corn starch, one tablespoonful of fresh butter, one saltspoonful of salt, and two teaspoonfuls of vanilla extract. Let the milk get scalding hot, but not to boil. Beat the whites with two teaspoonfuls of white sugar to a stiff foam. Then form them with a spoon into balls and put them into the hot milk without touching each other. Turn them over and they are poached in a minute. Then lay them on a platter till the custard is made. Then put the sugar and salt into the milk and mix the cornstarch with a little cold milk and stir it in ; stir it until it boils two minutes. Beat the yolks with a spoonful of cold milk and stir them in. Then put in the butter and vanilla, and take it off the fire. Pour it into a custard bowl and put the snowballs on top. Serve it with sponge cake.

Pumpkin Custard

One quart of stewed pumpkin pressed through a sieve, twelve ounces of white granulated sugar, ten fresh eggs beaten separately,two quarts of rich sweet milk, one teaspoonful of mace, one teaspoonful of cinnamon, and one teaspoonful of grated nutmeg. After the pumpkin has been pressed through a sieve, beat the yolks and sugar together and stir them into the pumpkin. Then add the milk, mace, cinnamon and nutmeg, and then beat the whites with three teaspoonfuls of white sugar to a stiff foam and stir them in last. Put it into a custard dish and bake it light brown.

Raspberry Custard

One pint of rich sweet milk, one heaped table-spoonful of corn starch, three tablespoonfuls of white granulated sugar, five fresh eggs beaten separate, one gill of raspberry syrup. Put the milk and sugar into a saucepan and set it into another containing boiling water, mix the corn starch with a little cold milk and stir it until it boils two minutes; beat the yolks with a spoonful of cold milk and stir them in, stir it until they thicken, but it must not boil, then take it off the fire and stir in the raspberry syrup, then beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in and then put it into custard cups and serve it warm or cold.

Snow Ball Custard

One quart of rich sweet milk, twelve fresh eggs, separated yolks from the whites, eight ounces of white granulated sugar, two teaspoonfuls of the extract of vanilla, two teaspoonfuls of the extract of cinnamon. Put the milk into a porcelain kettle over the fire, beat the whites with two tablespoonfuls of white sugar to a stiff foam. When the milk is hot enough to scald, but not to boil, take rather more than half of the whites that have been beaten and form them into balls with a tablespoon and dessertspoon. Then put them into the hot milk, turn them over. They are done in a minute. Then lay them on a porcelain plate until the custard is ready. Put the sugar into the milk and when it is dissolved beat the yolks with a little cold milk and stir them in; keep stirring it until it is thick, but it must not boil. Take it off the fire and add the vanilla and cinnamon and when it has cooled a little, stir in the rest of the whites. When it is cool enough put it into a glass bowl, place the snowballs on top and ornament each one with a piece of bright colored jelly.

Wine Custard

One gill of sherry wine, one gill of rich sweet milk, three tablespoonfuls of white granulated sugar, one tablespoonful of corn starch, four fresh eggs, beaten separately, one teaspoonful of lemon extract. Put the milk, sugar and lemon into a saucepan and set it into a pan over the fire containing boiling water. Mix the corn starch with a little cold milk and stir it in, stir it until it boils two minutes, then beat the yolks with a spoonful of cold milk and stir them in; stir it until they thicken, but it must not boil, then take it off the fire and stir in the wine. Beat the whites with two teaspoonfuls of white sugar to a stiff foam and stir them in last. Serve it with sponge cake.