Milk and egg desserts are rich in food value. Milk and eggs supply practically all the needs of the body.

Yellow Custard

4 cups scalded milk 4 eggs (if baked in individual cups)

6 eggs (if baked in a large mold)

½ cup sugar ¼ teaspoon salt

Few grains nutmeg or cinnamon

Beat eggs slightly, stir in the sugar and salt. Add the scalded milk slowly to the egg mixture; strain into buttered custard cups and sprinkle a little nutmeg on top of each. Set cups in a pan containing hot water, and bake in a moderate oven until custard is firm. One-half square melted chocolate may be added to the milk, to make chocolate custard.

Custard mixtures may be poured over pieces of buttered toast or un-toasted bread; these may be cut into slices, strips or cubes. Cocoanut, raisins, candied orange peel, chopped figs or dates may be put between the layers, or the bottom of the buttered baking dish may be covered with drained fruit, the bread arranged and the whole covered with a custard mixture.

Sponge cake crumbs or crumbles macaroons may be used with an unsweetened custard mixture.

Tapioca Cream Pudding

1½ tablespoons minute tapioca, or ¼ cup pearl tapioca

2 cups scalded milk

2 eggs

1/3 cup sugar

¼ tablespoon salt 1 tablespoon vanilla

Pick over tapioca and soak 1 hour in cold water to cover. Drain, add to milk and cook in a double boiler until tapioca is transparent. Mix the yolks with the sugar and salt. Combine by pouring hot mixture slowly into egg mixture. Return to double boiler and cook until it thickens while stirring constantly. Fold in whites of eggs beaten until stiff, remove from range, chill and serve.

Sago Pudding

½ cup sago

2 cups scalded milk

2 eggs

1/3 cup sugar ¼ teaspoon salt

1 teaspoon vanilla or grated rind of a lemon

Pick over sago and wash. Drain, add to milk and cook in a double boiler until sago is transparent. Mix the yolks with sugar and salt. Combine mixture by pouring hot mixture slowly into egg mixture and cook in a double boiler until thickened. Fold in the stiffly-beaten whites; remove from range. Flavor and mold. Serve cold with grape sauce. Eggs may be omitted and 2/3 cups sago used in place of the ½ cup.

Rice Pudding

2 cups steamed rice 2 or 3 eggs

½ cup milk ½ cup sugar

½ cup dates, stoned and cut into small pieces

Add well-beaten yolks of eggs, sugar, milk and dates, cut in small pieces, to the steamed rice. Fold in the stiffly-beaten white and bake 30 minutes in a well-buttered and crumbed baking dish. Serve with cream or fruit sauce. Raisins may be used in place of dates. The eggs and milk may be omitted and the sugar and fruit added to the steamed rice and served.

Apple Snow

¾ cut apple pulp Whites

3 eggs Powdered sugar

Pare, quarter and core 4 sour apples. Steam until soft and rub through sieve. There should be ¾ cup apple pulp. Beat the whites of eggs until stiff; add gradually apples sweetened to taste. Pile lightly on a dish and serve with custard sauce. One tablespoon lemon juice may be added.

Custard Sauce

1 ½ cups scalded milk Yolks 3 eggs

¼ cup sugar or syrup 1/8 teaspoon salt

½ teaspoon vanilla

Beat the yolks slightly, add sugar and salt. Stir constantly while adding gradually the hot milk to the yolk mixture. Return to the double boiler. Cook in the double boiler, stirring constantly until mixture thickens, and a coating is formed on the spoon. Chill and flavor. If cooked too long, custard will curdle. Should this happen, beating the mixture with a Dover egg beater will restore the smooth consistency. When eggs are scarce, use use 2 yolks and ½ tablespoon cornstarch.

Prune Whip

Follow directions for apple snow, substituting 3/4 cup prune pulp. Pulp of fresh fruit or steamed, dried apricots or peaches may be used in place of the apple pulp.

FRUIT BLANC MANGE

3 cups fruit juice

½ scant cup cornstarch

¼ cup sugar, unless fruit juice is sweet enough

Dash of salt

½ cup water

2 tablespoons lemon juice

Heat the fruit juice in the top part of a double boiler, placed directly over the fire, until boiling point is reached. Add the cornstarch mixed with the cold water, sugar and salt, stirring all the time until thickened. Put into lower part of double boiler, filled 1/3 full of boiling water and cook 20 minutes. Add lemon juice and pour into molds. Serve with whipped cream. Sago or tapioca may be used in place of the cornstarch.

Blanc Mange

4 cups scalded milk ½ cup cornstarch

¼ cup sugar or syrup ¼ teaspoon salt

½ cup milk

1 teaspoon vanilla

Mix the dry ingredients, stir in the ½ cup of milk and add the mixture to the scalded milk in a double boiler, stirring all the time until thickened. Cook 30 minutes. Add flavoring and mold. Stiffly-beaten whites of eggs may be folded into the mixture.