Grandmother's Cup Custards

Egg, 1.

Sugar, 1 tablespoon.

Molasses, 1 tablespoon.

Salt, a pinch. Milk, 1 pint. Nutmeg.

Beat the egg and stir into it the sugar, molasses and salt, add-ing the milk and nutmeg last. Place in pan of water and bake in slow oven until creamy. Do not let them boil. Enough for 4 cus-tards. A. D. B., Brookline.

Orange Nut Custard

Orange juice, 1 cup. Grated rind, 2 oranges. Sugar, 2 cups.

Cornstarch, 1 teaspoon. Water, 2 tablespoons.

Eggs, 2.

Nut meats, 1 cup.

Scald the orange juice with the grated rind, add the sugar and cornstarch which have been blended in the water. Stir well and add beaten yolks of eggs. Remove from fire and fold in stiffly beaten egg whites and nut meats. Chill and serve.

Boiled Custard

Milk, 1 pint. Salt, a pinch.

Eggs, 3.

Flavoring, 1/2 teaspoon.

Bring the milk with the salt to the scalding point in a double boiler, then take from fire and pour it onto the yolks of the eggs and the sugar which have been beaten together until creamy. Stir all the time. Replace on the fire and stir till the custard coats the spoon and is of the consistency of thick cream. Strain immediately into a cold dish and stir in flavoring. Vanilla, coffee, almond, rose or maraschino may be used. When entirely cold and about to be served fold in very lightly the stiffly beaten whites of the eggs, using a fork. Serve at once.

Care must be used in the cooking. Too much cooking will cause it to curdle and too little cooking will leave it thin and watery.

Caramel Custard

Sugar, 1/2 cup.

Cream, 1 pint.

Egg yolks, 4.

Melt the sugar on the top of the stove till it browns and begins to smoke. Then add it gradually, while stirring constantly, to the cream, which should be heated but not boiling. When cool add the well beaten yolks of the eggs, strain into custard cups or baking dish and steam for 10 minutes.

Souffle Custard

Flour, 1/2 cup. Salt, tiny pinch. Sugar, 2 tablespoons.

Milk, 1 pint. Butter, 2 tablespoons. Eggs. 5.

Mix the flour, sugar and salt to a paste with a bit of cold milk. Turn this quickly into a pint of scalding milk on the fire and stir rapidly till thick and smooth. Cover and let cook for 10 minutes. Add the butter, cut in bits, and the beaten egg yolks. Stir for a moment longer, then cover and set aside for 10 minutes. Whip the egg whites until stiff and beat them lightly into the cus-tard, turn into a pudding dish set in a pan of water and bake. Have the oven very hot and serve immediately when done as it soon falls.

Chocolate Rice Custard

Unsweetened chocolate, 1

square. Milk, 2 cups. Brown sugar, 1 cup.

Salt, 1 teaspoon.

Eggs, 3.

Boiled rice, 1 1/2 cups.

Vanilla extract, 3 drops.

Melt chocolate in double boiler, add milk, sugar and salt, and heat all together well. Pour this custard over the rice in a baking dish, add the eggs, beaten light, and vanilla and stir all well. Bake till it puffs up nicely and serve at once with sweetened or whipped cream. Grandmother Nell.

Orange Cream Custard

Cornstarch, 2 tablespoons. Sugar, 1 cup. Oranges, 4.

Lemon, 1.

Egg yolk, 1.

Boiling water, 2 cups.

Butter, size of a walnut.

Mix cornstarch and sugar, add juice of 2 oranges and the lemon and grated rind of one orange. Stir till smooth, add well beaten egg yolk and water. Cook in double boiler. Pour onto the pulp of the other 2 oranges which have been cut fine and allowed to stand covered with powdered sugar for 1/2 hour. Chill thoroughly and serve with whipped cream.

Baked Custard

Use the same proportions as for Boiled Custard. When the scalded milk has been poured into the sugar and eggs, beaten to a cream, turn into a pudding dish or custard cups, grate nutmeg over the top and stand in a pan of water. Bake in a slow oven until firm or until a silver knife run into it comes out clean. It must be watched, as too much cooking will cause it to separate.