Custard

Put four yolks of eggs in a bowl, then spriukle flour on them, little by little, stirring and mixing well the while with a wooden spoon, and when the mixture is rather thick, stop sprinkling flour, but sprinkle milk, and mix again in the same way till the mixture is liquid; add sugar and essence to taste, beat the four whites to a stiff froth, mix them gently with the rest; butter a mould well, fill it about two-thirds full with the mixture, and set in a warm but not quick oven. Serve as soon as out of the oven. If intended to be served cold, omit the whites of eggs.

Fritters

These are made with every kind of fruit, when ripe, peeled and stoned, or cored when necessary, and according to the kind. The fruit is used whole, such as strawberries and the like; or in slices, such as apples, pears, etc.; 17* or in halves, like peaches, plums, etc. It may be used as soon as prepared; or may be soaked a few hours in a mixture of sugar, brandy, or rum, and lemon-rind.

Have batter for fritters made in advance, and while you are preparing the fruit heat the fat (see Frying), dip each fruit or each slice in batter, drop it in the fat, stir and turn over, and when done, turn into a colander, dust well with fine white or pulverized sugar, and serve as warm (or rather as hot) as possible. Even the best fritters served cold make a very poor dish. Besides fruit, the blossoms of the acacia and those of the violet make the most delicate fritters.

With Bread Or Pain Perdu

Set one pint of milk on the fire with two ounces of sugar, and the rind of half a lemon, stir now and then, and when it rises add a few drops of essence to flavor, then take off and soak in it slices of bread, cut with a paste-cutter and about half an inck thick. When well soaked, drain; dip them in beaten egg, roll in bread-crumbs, and fry and serve as fritters.

Glazed Fruit - Oranges Glazed

Oranges or any other fruit glazed, when mounted in a pyramid, is called croque en bouche.

Peel the oranges; then divide the carpels and free them from the pith, and put them away in a warm place for a few hours; they may be left over night Cut very fine wire in pieces about eight inches long, bend each piece at both ends, forming a hook; then run one end or hook through the carpel of orange, and hang it on a stick placed on something horizontally. In order not to spill any of the juice, hook the orange near the edge of that part that was the centre of the orange before being divided, and as the other end of the wire forms a hook also, it is easy to hang it.

Prepare syrup of sugar, and when at the sixth degree take it from the fire, dip each carpel of orange into it and hang it again, and so on for the whole. As soon as dry enough to handle them, which takes hardly half a minute, pull off the wire and serve when perfectly cold.

To mount them in pyramid is not difficult, hut requires time. When they are cold, prepare again the same syrup of sugar as above, and take it from the fire. While the sugar is on the fire take a tin mould, a plain one, larger at the top than at the bottom, and slightly grease it with sweet-oil. A convenient size for a family is, seven inches high, six inches broad at the top, and only four inches at the bottom.

Place one carpel of orange, resting on the bottom of the mould, along the side and the edge upward; as soon as the sugar is out of the fire, dip one of the two ends of another carpel into it, the edge only, and immediately place it as the first one, and touching it. The syrup being hot and liquid, the two pieces will adhere; do the same with others till you have one row around the bottom. Commence a second row as you did the first, but this time the first carpel you place must be dipped in sugar, in order to adhere to the first row, and all the others must also be dipped so as to adhere not only to the first piece placed, but also to the first row; and so on for each row till the mould is full, or till you have as much as you wish. As soon as cold, place a dish on the mould, turn upside down, and remove the mould. You have then a sightly dish, but not better than when served only glazed.