308. Vanilla Cup Custards

Pound a vanilla bean in a mortar, and stir it into three pints of milk, eight well beaten eggs, and sugar to the taste.

Fill your cups, place them in a pan of hot water, set them in the oven, and as soon as a custard is formed take them out.

They are very nice if placed on the ice in warm weather an hour or two before they are served.

314. Snow Custard

One quart of milk, Eight eggs,

One vanilla bean, or a little grated lemon peel.

Beat the eggs, leaving out the whites of four, add them to the milk. Pound the vanilla bean in a mortar, and mix it with the milk. Pour the whole in your pudding dish, place it in a pan of boiling water, and when the custard is thick set it away to cool.

' About fifteen minutes before it is to be served, beat the whites to a dry froth, sweeten with fine white sugar, pile it on the top and send it to the table. If suffered to stand the white of egg will fall.

315. Boiled Custard

Eight eggs, One quart of milk, Sugar to the taste.

Add the sugar to the milk with any thing to flavor it you choose. Set it over the fire, and as soon as it begins to boil stir in the beaten eggs very gradually - stir all the time one way; as soon as it is thick take it off the fire, or it will curdle. Fill your cups and stand it away to cool. Grate nutmeg over before they are sent to table.

324. Cold Custard

Sweeten to your taste, one quart of milk with white sugar; stir into it a table spoonful of wine in which a rennet has been soaked; if this does not flavor the milk sufficiently add some more wine without the rennet; or, if the use of wine is an objection, the rennet may be soaked in water. In warm weather one hour before it is to be served will be the proper time to make it, as it is not good if the curd is hard. As soon as the rennet is put into the milk stir it and pour it in cups to coagulate. Or you may serve it in a glass bowl. It is to be eaten with cream.

It may be made as above directed, without the sugar, and served with sweetened cream and grated nutmeg.

325. Apple Cream

Stew half a dozen tender apples, mash them to a pulp; whisk the whites of six eggs till they are very light, and as soon as the apples are cold add them to the eggs with five ounces of pulverized loaf sugar. Whisk the whole till it will stand up when placed on a dish.

Serve it with sweetened cream flavored with lemon, vanilla, or wine.