Almond Custard

One pint of rich sweet milk, two ounces of almonds blanched and ground fine, with two dessert spoonfuls of cold sweet milk, four ounces of white granulated sugar, one tablespoonful of corn starch, five fresh eggs beaten separately, two table-spoonfuls of vanilla extract, one teaspoonful of lemon extract. Put the milk, almonds and sugar into a saucepan and set it into another pan over the fire containing boiling water and let it come to a boil, mix the corn starch 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, stir it until it thickens, but it must not boil, now take it off the fire and add the flavoring; then beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in. Put it into custard cups and serve with jelly cake.

Apple Custard

One pint of rich sweet milk, four tablespoonfuls of white granulated sugar, one heaped tablespoon-ful of corn starch, five fresh eggs beaten separately, half a pint of grated apples, one teaspoonful of cinnamon. 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 in, 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 apples and cinnamon; beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in, then put it into a custard dish or cups and set it into a pan in the oven with a little boiling water in it and bake twenty-five minutes. It can be served warm or cold.

Chocolate Custard

Two ounces of chocolate, one pint of rich sweet milk, four ounces of white granulated sugar, one tablespoonful of corn starch, five fresh eggs beaten separately, two teaspoonfuls of vanilla extract, one teaspoonful of cinnamon. Scrape the chocolate up fine and put it into a saucepan with four tablespoonfuls of cold water and set it into a pan of boiling water over the fire, stir it until it is dissolved into a smooth paste, which will be in five minutes, then stir in the milk and sugar, then 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 it thickens, but it must not boil; now add the flav-oring and take it off the fire to cool five minutes before the whites are put in; beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. Put it into custard cups and serve with sponge cake.

Cocoanut Custard

One quart of rich sweet milk, four ounces of fine grated cocoanut, eight ounces of white granulated sugar, ten fresh eggs, beaten separately, two table-spoonfuls of corn starch, two teaspoonfuls of rose extract, two teaspoonfuls of vanilla extract. Put the milk, cocoanut and sugar into a saucepan and set it into a pan of boiling water and let it come to a boil. 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 two spoonfuls of cold milk, and stir them in; stir it until it thickens, but it must not boil. Now take it off the fire and add the flavoring, then beat the whites with two tablespoonfuls of white sugar to a stiff foam and stir them in. Put it into a custard cups, sprinkle a little cocoa-nut on top and serve with white cake.