Boiled Custard (No. 1.)

I will venture a receipt for boiled custard (perhaps it should be granted that every one knows how to make it), as it is so often used in making many kinds of dessert, and as an excellent sauce for several puddings.

It is considered better made of the yolks only of the eggs (some whites may be used, however). A dessert-spoonful of sugar is enough for each egg, and five yolks are quite sufficient for a quart of milk. Beat the yolks and the sugar together to a froth, and stir in the milk; put it into a custard-boiler, or, if one has none, into a small tin pail. Place this in a kettle of boiling water; stir the mixture constantly until it is a little thickened. If it is well stirred, the custard will be a smooth cream; if allowed to remain a few moments too long in the boiling water after it begins to thicken, it will curdle and be spoiled. Do not flavor it with any of the essences, wines, or brandy, until after it is cooked; if either a vanilla-bean or peach-leaves are used, cook them with the custard.

If the whole eggs are preferred, for economy's sake, to be used (and they make very good custard), allow four eggs to a quart of milk, and four dessert-spoonfuls of sugar. If the milk is first boiled before it is added to the other ingredients, there will be less danger of the custard curdling.

Boiled Custard (Miss Eliza Brown), No. 2

Beat the yolks of three eggs very lightly; stir into them two small table-spoonfuls of corn starch, dissolved in a little milk, and one tea-cupful of sugar. Bring two quarts of milk to a boil, then take it off the fire; pour it into the eggs, etc., a little at first; return it to the fire, and stir it until it thickens, not allowing it to boil; let it remain long enough to well cook the starch. Now stir in lightly the whites of four eggs beaten to a stiff froth, allowing the custard to remain a half-minute on the fire to set the eggs. Flavor with vanilla or chocolate, or with both.