Citron Custard

Mrs. John Smith.

Six eggs, one cupful of butter, and two cupfuls of granulated sugar. Separate the eggs and beat thoroughly the yolks, and add the whites, which should be whipped to a stiff froth.Wash the butter free from salt, and cream it with the sugar; then add to the eggs; mix thoroughly, and pour into the crust. This will make two custards. Flavor with very little lemon.

Strawberry Custard

Mrs. Anna Og1er.

Make a nice boiled custard of a quart of milk and five eggs, properly seasoned; boil it till it thickens; take it off the fire and put in the flavoring. Take a gill of sugar and a pint of ripe strawberries; crush them together and pass them through a fine strainer. Take the whites of four of the eggs, and while beating them to a stiff froth, add a gill of sugar, little at a time. Then to the sugar and eggs add the sweetened strawberry juice, beating all the while to make it stiff. This makes a beautiful pink float, which is to be placed on top of the custard. The juice of canned strawberries may be used.

Coffee Custard

Mrs. C. G. Dubois.

For six cups measure out four cupfuls of milk; put it in a basin, with one cupful of very strong coffee and one ounce powdered white sugar, and the yolks of five eggs; mix well and strain. Fill the cups with the mixture, skim off all froth from the surface, put them in a flat stew-pan of water, with live coals on its cover, or a very slow fire for fifteen minutes. The water should only bubble slightly; when set, let the cups cool in the water.

Cocoanut Custard

Mrs. Col. Smith.

One-half cupful of butter, one cupful of powdered sugar, four well-beaten eggs, one cupful of grated cocoanut and a quart of milk; mix butter and sugar together, and then add the eggs and cocoanut, and lastly the milk. Bake in a lower crust.

Orange Souffle

Mrs. S. Yarnell.

Make a rich boiled custard of one quart of milk and the yolks of six eggs (reserving the whites for frosting); sweeten to taste; when cool, pour the juice of four or five oranges, sprinkled with sugar and the grated rind of two; cover with frosting; set in a pan of cold water, and set in the oven until a nice brown; to be eaten cold.

Bavarian Cream

Mrs. J. G. Eastman.

Whip one pint of cream to a stiff froth. Boil one pint of rich milk with a vanilla bean and two tablespoonfuls of sugar until it is well flavored; then take it off the fire and add half a box of Cox's gelatine, soaked for an hour in half a cupful of water. When slightly cooled, stir in the yolks of four eggs, well beaten. When it has become quite cold, and be gins to thicken, stir it until it is very smooth; then stir in the whipped cream until it is well mixed. Put it in a mold and set in a cool place to harden. It is very nice, eaten with whipped cream.

Whipped Cream

Mrs. C. H. Bradley.

One pint of sweet cream; add one teacupful of white sugar, and one teaspoonful of lemon extract; beat the whole briskly until a stiff froth is formed. Then have ready a dish lined with slices of sponge-cake - stale is best. Take the froth in spoonfuls and lay it over the cake until the dish is full.