Baked Custard

Make the same as Cup Custard; pour into a baking-dish and bake in a quick oven until firm in the centre. Serve very cold.

Corn-Starch Custard

1 quart of milk 4 eggs

1/2 cup of sugar 1 teaspoonful of vanilla

4 tablespoonfuls of corn-starch

Put the milk on to boil in a farina boiler. Beat the yolks of the eggs and the sugar together until very light. Beat the whites to a stiff froth, then stir them carefully into the yolks and sugar. Moisten the corn-starch with a little cold milk, then stir it into the boiling milk; stir and cook until it begins to thicken, then add the eggs and sugar; stir and cook one minute longer, take from the fire, add the vanilla and turn into a glass dish. Serve icy cold. This will serve eight persons.

Cup Custards

1 quart of milk 1/2 cup of sugar

4 eggs 1/4 of a nutmeg, grated

Beat the eggs all together until light, then add the sugar, beat again, add the milk and nutmeg, stir until the sugar is dissolved. Pour into custard cups. Stand the cups in a pan of boiling water and then put the pan in the oven. Bake until the custards are set; that is, firm in the centre. When done, take them out of the water and stand away to cool. Serve in the cups.

French Custard

1 quart of milk 2/3 cup of sugar

8 eggs

1 teaspoonful of vanilla

6 tablespoonfuls of powdered sugar

Put the milk on to boil in a farina boiler. Beat the sugar and yolks of the eggs together until light, then stir them into the boiling milk. Stir over the fire until it begins to thicken, then take it from the fire, add the vanilla and stand aside to cool. As soon as cool, pour into a glass dish. Beat the whites until frothy, add gradually the fine sugar, and beat until they will stand alone. Heap them on a dinner-plate, and stand in the oven a moment to brown. As soon as they are brown, loosen them from the plate and slide off gently on top of the custard. Serve very cold, with sponge cake.

This will serve ten persons.

Quaking Custard

1/2 box of gelatine

5 eggs

1 teaspoonful of vanilla

1 1/2 pints of milk 1/2 cup of sugar 1/4 cup of powdered sugar

Cover the gelatine with cold water and soak a half-hour. Put the milk on to boil. Beat the yolks of the eggs and the half-cup of sugar together until light, then stir into the boiling milk; add the gelatine, and stir over the fire for a minute to thicken. Take from the fire, add the vanilla, pour in a mould, and stand away to harden. When ready to serve, beat the whites to a foam, then add gradually the powdered sugar, beating all the while. After all the sugar is added, beat until it will stand alone. Turn the pudding carefully from the mould, heap the whites around it, and serve.

This will serve eight persons.

Rice Custards

1 quart of milk 6 tablespoonfuls of rice flour

2/3 cup of sugar 4 eggs 1 teaspoonful of vanilla

Put the milk on to boil in a farina boiler. Moisten the rice flour with a little cold milk. Beat the eggs and sugar together until very light. Now add the rice flour to the boiling milk, stir and cook for five minutes; then add the eggs and sugar, and cook one minute longer. Take from the fire, add the vanilla, turn into cups, and stand away in a cold place to cool. Serve cold, with Cream Sauce. This will fill eight cups.

Farina Custards

Make precisely the same as Rice Custards.

Custard Souffle (Parloa)

2 tablespoonfuls of butter 2 tablespoonfuls of flour 2 tablespoonfuls of sugar 1 cup of milk 4 eggs

Put the milk on to boil. Rub the butter and flour together, add to the boiling milk, stir over the fire for ten minutes.

Beat the yolks and sugar together, add them to the milk, and turn the mixture out to cool. When cold, beat the whites to a stiff froth, and add them to the mixture, turn into a greased baking-dish and bake in a quick oven (4000

Fahr.) for twenty minutes. Serve immediately, with

Creamy Sauce.

Tapioca Custard

1/2 cup of tapioca 1/2 cup of sugar 1 pint of water

4 eggs

1 tumbler of currant or strawberry jelly

Wash the tapioca through several waters, add it to the pint of water and soak two hours, then add to it the jelly and sugar, and cook slowly until the tapioca is clear. Beat the whites of the eggs to a stiff froth, stir them into the tapioca, then turn into a mould, and stand away to harden. Serve cold, with Vanilla Sauce made from the yolks of the eggs. This is sufficient for six persons.