"Perhaps you like custards, or maybe a tart, To either you're welcome, with all my whole heart.'"

Caramel Custard

One quart of fresh milk, six eggs, one cup of sugar. Take two large tablespoons of sugar and burn in a spider until the color of coffee. Put in the milk and when the sugar is dissolved, strain the milk through a sieve or cheesecloth. Beat the eggs and sugar together and add to the milk. Put in a baking dish, set in hot water in the cooker, and boil ten minutes hard; then set in cooker for two hours. This is very nice bakes in small custard cups in a pan of hot water in the oven for half an hour. Eat cold.

Chocolate Custard

Soak together one pint bread crumbs, one quart milk, a teaspoon of cinnamon, and two ounces of grated chocolate. Beat together two eggs, a pinch of salt, and two tablespoons of sugar. Mash the soaked materials and beat in the egg mixture. Bake in a cooker oven one hour. Serve with a vanilla, sauce.

Dainty Custard

One pint of sweet milk, three eggs, one ounce of gelatine, one-half pound of sugar, one quart of whipped cream, and one teaspoon of vanilla. Make a custard with the milk and beaten yolks of eggs. Dissolve the gelatine and add to it. Allow this to cool. Then add the whipped cream. Lastly add the whites of eggs beaten stiff and stir lightly all together, adding the flavoring.

Lemon Sponge Custard

Mix two heaping tablespoonfuls of corn starch with a little cold water and pour over it one cup of boiling water, adding to it the juice of one lemon and one coffee cup of sugar. Place upon the stove and let boil until thoroughly cooked; then pour it over the beaten whites of four eggs. Serve cold with whipped cream.

Macaroon Custard

One quart of milk, four eggs, one cup of sugar, and one tablespoon of corn starch. Put the milk on to boil in double boiler, beat the yolks of eggs light, dissolve corn starch with a little milk. Add sugar and flavoring. Cook a few moments then place macaroons broken up finely in a dish and pour the custard over them. Serve cold.

Tapioca Custard

Soak two tablespoonfuls of tapioca for two hours. Boil it in one quart of sweet milk for ten minutes, adding one-half cup white sugar, and put in cooker for two hours. Take from the cooker and pour over the yolks of three eggs beaten very light. Cook a few minutes. Allow it to cool; beat the whites of the three eggs stiff and stir in. Set on ice in cold box.

White Custard

One quart of milk and one cup of sugar. Flavor with vanilla. Heat in double boiler until very hot. Pour it over the beaten whites of six eggs. Beat well. Heat hot again and set in the cooker two hours. Cool and serve.