Plain Custard

2 cupfuls milk pinch of salt

1 egg 1 tablespoonful corn starch

1/4 teaspoonful butter 2 tablespoonfuls sugar

1 teaspoonful flavoring

Smooth the corn starch on part of the milk, adding to remainder of the milk that has been heated to boiling point. Add the beaten egg, sugar, salt, butter and flavoring.

Stir constantly till it thickens.

Cooks easily in a double boiler.

If boiled custard "separates," it is cooked too much. To overcome this, beat with an egg beater till smooth.

When no corn starch is used in custard, use one egg instead of the tablespoonful of corn starch.

Orange Custard

2 cupfuls milk 1 cupful sugar 4 eggs

2 teaspoonfuls corn starch 2 tablespoonfuls powdered sugar sliced sugared oranges

Smooth the corn starch in a little cold milk, adding it to the two cupfuls of milk and the sugar when milk has reached boiling point. Stir constantly, add the well beaten yolks and let thicken. Remove at once from the fire and when cold, pour over the dish of oranges. Beat very stiffly the whites with the powdered sugar, and drop from a tablespoon into a shallow pan of boiling water. Cook about one minute, turn carefully over and cook the other side. Place over custard and serve very cold.

Peaches may be substituted for the oranges.

1 cupful grated carrots

I cupful grated raw potatoes

1 cupful sugar

1 1/2 cupfuls bread crumbs

1/2 cupful raisins

1/2 cupful currants

1/2 cupful butter 1/2 teaspoonful cinnamon 1/2 teaspoonful cloves 1/2 teaspoonful nutmeg 1 teaspoonful soda 1/2 teaspoonful salt

Dissolve soda in a little hot water and stir in the potatoes. Then mix in all the other ingredients, pour into a pudding mould and steam three hours. Serve with sauce.

By doubling the quantity of fruit, and steaming six hours, a fine rich pudding results. It may be steamed three hours at a time on different days.