Chocolate Custard

To one pint of milk put the yolks of three eggs. Make the custard just as you would plain boiled custard. Have one bar of the sweetened Walter Baker's chocolate dissolved in a little water. After putting the custard on the fire the second time stir in the chocolate. Stir it very fast, just let it come to a hard boil, then take it off and sweeten it. When cold flavor with vanilla. When you put it in the dish or bowl have the whites of eggs and a little sugar beaten up on the top. Then hold the lid of an oven over it and bake it brown.

Cream Custard

Mix one pint of cream with one of milk, five beaten eggs, one tablespoonful flour, and three of sugar. Add nutmeg or vanilla to taste. Bake the custard in cups in a quick oven.

Burned Custard

Fill a glass bowl nearly full of nice boiled custard. Beat until perfectly light the whites of six eggs. To each egg allow one tablespoonful of pulverized sugar, which add gradually, beating all the time. Heap the bowl with this meringue, and with an iron plate or clean shovel heated red hot, brown it well all over until the delicate, much admired flavor is imparted that gives this the name of burned custard.

Chocolate Custard

One division of a cake of chocolate dissolved in a little water. To this put one pint of new milk and the yolks of three eggs. Put the chocolate into the milk and boil a few minutes. Sweeten with quarter of a pound of sugar, and then pour it, boiling hot, over the eggs which have been previously beaten till light. Return all to the kettle and stir well until it thickens or is upon the point of boiling, when it must instantly be poured off and set to cool.

Charlotte Russe

One quart cream, half a box of gelatine, one cup of milk, half a pound fine sugar. Pour on the gelatine half a pint of cold water, let it soak, then dissolve it over the fire, mixing it with sugar. When all are dissolved let it cool, but not enough to congeal the gelatine. Whip the cream, beat the whole well together, and fill the moulds, which must be lined with sponge cake.

Charlotte Russe

One and a half ounces of gelatine dissolved in one pint of water, let it simmer to half a pint. Make a custard of four eggs to one pint of milk, let it cool. Boil one vanilla bean in milk also. Whip one quart of cream to a froth, lay it on a sieve after it is whipped. Stir the custard into the gelatine, then add the whipped cream. Beat all together, line a glass dish with lady-fingers or sponge cake, and serve.

Custard Without Eggs

One quart new milk, four tablespoonsful corn starch, and two of sugar. Season with nutmeg, or cinnamon if preferred, and salt to taste. The milk should be put in a skillet over a brisk fire; the corn starch, mixed with cold milk to prevent its lumping, stirred in while boiling. As soon as it is thoroughly scalded stir in the sugar, salt and spice. It may be baked in crust or cups. This is an excellent recipe. Vanilla is better than spice.