Remarks

In making custard or anything for which boiled milk is necessary, use a double-boiler, so as not to scorch the milk. If you have none, set the sauce-pan within a pan of boiling water. Anything containing lemon-juice or vinegar should be cooked in a bowl or in granite ware, as tin has an unpleasant effect upon acids. In adding eggs to boiling milk or water, pour a good deal (if not all) of the hot milk on them, stirring fast, before putting all together over the fire. If you put the cold egg into the hot milk, without first equalizing the temperature, it will be almost sure to curdle. Leave the mixture on the stove only a moment after the egg is in, and stir all the time. If these directions are followed, and on taking it from the fire a custard is poured at once into a cold vessel, it will bd impossible to meet with failure. Do not flavor till you have taken the custard from the fire.

Blanc Mange is improved by being set on ice. At all events, keep it in the coldest place you can find till ready to serve it. Then wring out a cloth in hot water and hold around the outside of the mould for a moment; it will then turn out easily and in good shape.

When gelatine is used, soak it (unless otherwise directed), in a warm place for two hours, allowing half a cupful cold water to each half box of gelatine; then pour on it a half-cupful of boiling water, and dissolve it.

The best way to strain jellies, etc., is through a coarse napkin laid over a sieve.