Besides the ordinary baked and boiled custards, there are many varieties which are easily prepared, and are delicious, as well as digestible. The milk of which these are made should always have added to it a bit of soda the size of a pea to prevent curdling. I shall not mention this in the following recipes, as I shall take it for granted that the precaution has been taken.

Boiled Cup Custards

Heat a quart of milk in a double boiler, but do not bring it quite to the boil. Beat five eggs light and stir into them half a cupful of sugar. On this mixture pour the scalding milk very gradually, beating steadily all the time. Return to the double boiler, and cook, stirring constantly, until the custard is thick enough to coat the spoon. If boiled longer than this it will curdle and separate. Remove the custard from the fire, season with two tea-spoonfuls of vanilla and set aside to cool. When cold, nearly fill glasses or cups with the mixture and heap with a meringue made by whipping the whites of two eggs stiff with two table-spoonfuls of sugar.

Baked Custard

Proceed exactly as in the preceding recipe until you have poured the hot milk on the sugar and eggs. At this point flavor the mixture with two teaspoonfuls of vanilla, and turn it into a pudding-dish. Grate nutmeg over the top of the custard, set the pudding-dish in an outer pan of boiling water, and bake in a moderate oven. When the custard is firm it is done.

Boiled Chocolate Custards


Scald a quart of milk in a double boiler, and stir into it a bit of soda the size of a pea. Beat five eggs light with a half cupful of powdered sugar, and whip into them five tablespoonfuls of grated chocolate. Pour the scalding milk upon this mixture, return it to the fire in a double boiler, and cook, stirring constantly until it thickens and coats the spoon. Remove from the fire and flavor with a teaspoonful of vanilla. When cold, pour into custard cups or glasses, and heap sweetened whipped cream upon the top of each.

Baked Chocolate Custard

Into a quart of scalding milk stir five tablespoonfuls of grated chocolate wet with cold milk. Cook for a minute. Have the yolks of seven eggs and the whites of five (reserving the other whites for a meringue) beaten light with a cupful of sugar. Pour the scalding milk and chocolate gradually on the eggs and sugar, and turn into a buttered pudding-dish set in a pan of boiling water. Bake until firm, then draw to the door of the oven and spread with a meringue made of the reserved whites and two tablespoonfuls of powdered sugar. Return to the oven and bake to a delicate brown. Eat cold with cream.

French Tapioca Custard

Soak four tablespoonfuls of tapioca in two cupfuls of cold water and let it stand for four hours; add a quart of scalding milk, and stir for a minute. Turn all into a double boiler, and bring to the scalding point,'then pour gradually upon the yolks of four eggs beaten light with a cupful of sugar. Cook again in a double boiler for ten minutes, by which time the custard should be thick. Set in the ice until very cold. Now whip the whites of the four eggs stiff, beat them into the custard, add two tea-spoonfuls of vanilla, turn into a glass bowl, and serve.