English Cream Recipe (Custard)

1 pint of milk. 1/4 teaspoonful of salt. The yolks of two or three eggs, or one whole egg. 1/2 cup of sugar. 1/2 teaspoonful of vanilla extract. 1 teaspoonful of cornstarch.

Mix the cornstarch with a part of the sugar - the quantity of cornstarch may be doubled - and stir into the hot milk; stir until the mixture thickens and then, occasionally, for fifteen minutes. Beat the egg, add the sugar and salt and beat again, then stir into the hot mixture; let cook a few moments, stirring constantly, until the egg seems cooked, then strain and flavor when cold. Stir occasionally while cooling to avoid the formation of a crust.

English Cream Recipe (Custard) No. 2

(Used For Filling Eclairs, Cream Cakes And Pies)

1 pint of hot milk. 2 eggs or four yolks of eggs. 1/2 cup of flour 1/4 cup of sugar. 1/2 cup of sugar 1/2 teaspoonful of vanilla. 1/4 teaspoonful of salt.

Mix or sift together the flour, salt, and half cup of sugar; dilute with the hot milk, then cook and stir over hot water until the mixture thickens; then cool, stirring occasionally, for fifteen minutes; beat the egg, add the rest of the sugar and stir into the hot mixture; stir until the egg looks cooked, then cool and flavor. One fourth cup of clear black coffee may be substituted for the same quantity of milk, or an ounce of chocolate, cooked with two tablespoonfuls, each, of sugar and water, may be added to the milk.