Vanilla Custards

Split a vanilla bean, break it into small bits, and boil it in a half pint of milk, till all the flavor of the vanilla is extracted. Strain it through a very fine strainer, cover it, and set it aside. Boil a quart of rich milk, and when it comes to a boil set it away to cool. Beat eight eggs till very thick and smooth, (and when the milk is cold) add that which is flavored with vanilla, and stir it in gradually with a quarter of a pound of powdered white sugar. Divide the mixture in custard cups, (filling them to the top) and set them into an iron bake-pan filled with boiling water, reaching nearly to the the rim of the cups. Put them into a moderate oven, and bake them a pale brown. When cool, grate nutmeg, or lay a maccaroon on the top over each. Never send custards warm to table. If well made, and baked not too much, there will be no whey at the bottom of the cups, and the custards will be smooth and firm all through, and have no spongy holes in them.

To make soft custards, omit the whites of all the eggs, and have a double quantity of yolks. The whites may be used for almond or cocoa-nut pudding, for lady cake, for meringue or icing, and for kisses or maccaroons.

Orange Custards. - Prepare four large ripe oranges, by rolling them under your hand on a table to increase the juice. Use none of the peel for these custards, but reserve it for something else. Beat in a shallow pan twelve eggs till thick and smooth. Mix the orange juice with a wineglass of cold water, and stir it gradually into the beaten egg, with a small tumblerful of powdered sugar. There is no milk in these custards. Divide them into custard cups, and beat them ten minutes. When cold, grate nutmeg over them.

Lemon Custard - Is made in the above manner, with the juice of four large lemons, (omitting the rind) a small wineglass of cold water, twelve beaten eggs, and a quarter of a pound of powdered sugar. Any of these fine custards may be boiled in a bain-marie, with water in the outside kettle, and there is no way better. When boiled and cool, grate in some nutmeg, and serve up the custard in a glass or china pitcher, with saucers of the same to eat it from, or divide it in small glass cups with handles to them.

Lemon or orange custards are very fine. They are made without milk.

Chocolate Custard. - Make some strong choco late, allowing a quarter of a pound of the best, (which is Baker's prepared cocoa) to a quart of rich milk; first mixing the milk and scraped chocolate to a smooth paste. Boil them together a quarter of an hour. While warm, stir in two or three table-spoonfuls of loaf sugar. Then set it away to cool. Have ready eight well-beaten eggs, and stir them gradually into the chocolate.

Bake the mixture in cups, and serve them up with a chocolate maccaroon laid on the top of each.

Almond and Maccaroon Custard. - Boil in half a pint of rich milk a handful of bitter almonds, blanched and broken up. When highly flavored, strain that milk and set it aside. Boil a quart of milk by itself, and when cold stir in, gradually, eight well beaten eggs, adding the flavored milk, and half a pint of powdered sugar. Stir the whole very hard at the last. Bake it in cups, and when done and cold, lay on the top of each a maccaroon with four others placed around it; five maccaroons to each custard. Or, if the macca-roons are made in the house, let every one be large enough to cover the top of the custard like a lid.