Baked. Boiled. Floating Island. Meringues.

Charlotte Russe

When floating island or custard, through neglect or by accident, has been cooked too long and curdles, take a bowl full at a time and beat with patent egg-beater, and you will never know it had been curdled.

Baked Custard

Three pints milk, 6 eggs, well beaten, pinch of salt, sugar and flavor to taste. Mix together and pour into cups, and set in a baking-pan of boiling water, to reach to the top of the custard, if possible. As soon as done, set cups in a pan of cold water. They will be firm and not watery. The custard may be baked in one large dish, if preferred.

[Custards are very nice set in a steamer and cooked in cups. - Ed.]

Boiled Custard

Miss Bertie Cooper, Rectorville, Ky.

One gallon sweet milk, 10 eggs. Beat separately. Add a small quantity of the whites to the yolks. Put the milk on to cook. When it comes to a scald, put the remainder of the whites on top, and cook slightly. Skim off, and stir into the milk, gradually, the yolks and 1 1/2 cups sugar and 1 teaspoon vanilla. When cooked pour out quickly. When cool, put the whites on top.

Chocolate Custard

One quart milk, 4 beaten eggs, 5 tablespoons grated chocolate, 1 cup sugar. Mix well, pour into custard-cups. Set in a pan of water and bake until done.

Floating Island

One quart sweet milk put over hot water to heat. Whites of 6 eggs beaten stiff and laid on the milk until cooked.

Remove to a platter. Beat the yolks with 3 tablespoons sugar. Pour hot milk over them, instead of putting the eggs into the milk, and there will be no danger of the milk curdling. Flavor to suit. Stir till cooked through. Turn into custard-dish. A silver spoon in the glass dish will prevent its breaking. Put the whites on top, and serve with a bit of jelly on each dish at table.

Lemon Custard

Mrs. Couison, Ennis, Texas.

Squeeze 1 large lemon, grate the rind, add 2 1/2 tups water. Rub 2 tablespoons corn starch smooth in part of the water. Beat 3 eggs. Mix all together, and cook in custard-kettle. Sweeten to suit the taste. Put in tumblers to cool. If preferred the whites may be beaten separately and added last.

Snow Custard

Mrs. Lizzie A. Walter, Louisville, Ky.

Beat 8 eggs, leaving out the whites of 4. Add a quart of milk and 5 tablespoons sugar. Set the dish in a pan of hot water in the oven, and bake. Let cool. Beat the 4 whites to a stiff froth, add 1 cup pulverized sugar and a teaspoon lemon juice. Put over the top in heaps, but do not let them touch each other.

Sweet Potato Custard

One pint finely-mashed sweet potatoes, 2 beaten eggs, 1 tablespoon butter, 1/4 cup milk, 1/4 cup syrup (more or less to, suit the taste). Flavor with nutmeg. Beat all well together and bake in a deep pie-pan, with bottom crust.

Charlotte Russe

One pint cream whipped light, 1/2 ounce gelatine dissolved in 1 gill hot milk, 2 whites of eggs well beaten, 1 small cup pulverized sugar. Flavor with 1/2 teaspoon each of bitter almond and vanilla. Mix the cream, eggs and sugar, and let get quite cold before adding the gelatine and milk. Line the mold with slices of sponge cake, or lady fingers, and fill with the mixture. Set upon the ice to cool.