Lemon Custard

1 cup of sugar

3 eggs

1 cup of milk

1 tablespoonful of flour 2 tablespoonfuls of powdered sugar

Juice and rind of one lemon

Beat the cup of sugar and yolks of eggs together, add the juice and rind of the lemon. Put the flour into a cup, and add the milk very gradually, stirring all the while, then pour it through a sieve into the eggs and sugar. Line a deep pie plate with puff paste, pour in the mixture, and bake in a quick oven thirty minutes. Add gradually three tablespoonfuls of powdered sugar to the whites of the eggs, beating all the while; when it is all in, beat until stiff and glossy, then place over the top of the pie by spoonfuls, and put back in the oven to brown.

Grandmother's Lemon Custard

1 pound of powdered sugar 1/4 pound of butter

Yolks of six eggs Whites of four eggs

Juice and rind of three lemons

Beat the yolks and sugar to a cream, then add the whites unbeaten, one at a time, and beat the whole until very light. Beat the butter to a cream, and add the other mixture gradually to it; now stand the bowl in a basin of boiling water over the fire and stir continually until the mixture thickens; take from the fire, and stand away to cool. Line two deep pie dishes with good plain paste, and bake in a quick oven for fifteen minutes. When done, take out and fill with the lemon mixture. Add gradually six tablespoon-fuls of powdered sugar to the whites of six eggs, beating all the while; after you have added all the sugar, beat until very stiff and glossy; put this meringue over the top of the pie and stand it in the oven until a golden brown.

Cocoanut Custard

1 pint of milk 2 eggs

1/2 cup of sugar

1/2 of a nutmeg, grated

1 cup of grated cocoanut

Beat the eggs and sugar together until light, then add the milk, nutmeg, and cocoanut. Line two pie dishes with plain paste, fill them with this mixture, and bake in a quick oven for thirty minutes.

Sweet Potato Custard

2 good-sized sweet potatoes

3 eggs

A piece of butter the size of 2 walnut

1 cup of milk 1/2 cup of sugar 2 tablespoonfuls of brandy, if you use liquor

1 teaspooniul of cinnamon

Wash the potatoes and parboil them, then stand away until quite cold. When cold, peel and grate them. Beat the butter, sugar, and the yolks of the eggs until very light, add the potatoes by degrees, stirring all the while, then add all the other ingredients. Line a deep pie dish with plain paste, fill it with this mixture, and bake for thirty minutes. Then beat the whites of the eggs to a stiff froth, with two tablespoonfuls of powdered sugar, heap this over the top of the pie, and put back in the oven until a light brown.

White Potato Custard

1 pound of sugar 1 pint of milk

Juice and rind of two lemons 6 eggs

1 tablespoonful of butter (one ounce)

Beat the eggs all together until light, then add the sugar and butter; beat again. Pare the potatoes and grate them into the milk, then add these to the eggs and sugar, add the juice and rind of the lemons, and it is ready for use.