Spanish Custard

1 tablespoonful granulated gelatine.

2 tablespoonfuls cold water. 1/2 cup boiling water. Yolks of three eggs.

1/4 teaspoonful salt. 2 cups thin cream. Whites of three eggs. Flavoring. 1/2 cup sugar.

Soak the gelatine in cold water, then dissolve in boiling water. Beat the yolks, sugar and salt together. Scald the cream and pour over the egg and sugar. Return to the double boiler and cook till it thickens, then add the gelatine and whites of eggs, take from the fire and flavor with an essence. Mould.

Boiled Custard

2 cups milk. Yolks of four eggs.

3 tablespoonfuls of sugar.

Speck of salt.

Flavor with nutmeg, vanilla, or a little sherry wine.

Scald the milk in a double boiler, beat the yolks, sugar and salt together. Pour the hot milk slowly into the egg (stirring all the time), pour back in the double boiler and cook until it is thick like cream, or till it coats the spoon. As soon as it thickens, remove from the stove at once, as too long cooking will cause it to curdle. Watch and stir it all the time it is cooking, then strain through a fine strainer and flavor. Using only the yolks gives a much smoother custard. Three yolks can be used, but four makes a much richer custard.

Chocolate Custard

Melt one-half ounce of Baker's chocolate with a tablespoonful of milk, stir into boiled custard just before straining, flavor with vanilla.

Caramel Custard

Melt four tablespoonfuls of sugar to a caramel with one tablespoonful of water.

Stir into the hot milk before pouring on the egg yolks. Make the same as boiled custard.

Nut Custard

One-half cup finely chopped walnuts added to boiled custard after straining.

Cocoanut Custard

One cup finely grated cocoa-nut added to boiled custard after straining.

Maple Custard

Sweeten boiled custard with one-half cup of thick maple syrup, add it to the hot milk with the eggs. Candied fruits may be cut fine and added, making a fruit custard.

Baked Or Steamed Custard

1 quart of milk. 6 eggs.

6 tablespoonfuls of sugar. 1/4 teaspoonful of salt.

Scald the milk, beat the eggs, salt and sugar together. Pour the milk over them, stirring all the time. Strain into a baking dish, flavor with grated nutmeg, bake standing in a pan of hot water until the custard puffs up, or try with a knife, if it comes out clean, free from the milk, it is done. Watch carefully. Bake or steam in cups or moulds if desired.

Baked Or Steamed Caramel Custard

Make the same as plain baked or steamed, with the exception of melting the sugar to a caramel with two tablespoonfuls of water, then adding it to the hot milk. Steam in a buttered mould and serve; if you like, serve cold, with caramel sauce.

Baked Or Steamed Chocolate Or Cocoanut Custard

Melt one ounce of chocolate in the hot milk for chocolate custard. Bake in a buttered mould, set in a pan of hot water. Serve very cold with custard sauce or surrounded with whipped cream that has a few maraschino or candied cherries strewn over it. Make the same as baked or steamed custard.

Baked Cocoanut Custard

Add one cup of grated cocoanut to the hot milk. Bake or steam.

Floating Island

Beat the whites of three eggs stiff with one table-spoonful of powdered sugar. Scald two cups of milk for boiled custard, poach the whites in the milk until firm, two tablespoonfuls at a time. Remove carefully on a sieve. Make the boiled custard. Serve the whites on the custard with a piece of bright colored jelly on top, or blanched almonds, stuck endwise into the white.

Apple Snow

Quarter and core two cups of sour apples (do not pare), steam or stew the apples till tender, mash through a sieve. Beat the whites of two eggs stiff with half a cup of powdered sugar, add the apple and one tablespoonful of lemon juice or a grating of nutmeg. Beat till like snow. Pile in a dish with bits of bright jelly on top. Serve with or without cream.

Irish Moss Blanc Mange (Mrs. Lincoln)

1/2 cup Irish moss.

1 quart of milk.

1/4 teaspoonful of salt.

1 teaspoonful vanilla, or two tablespoonfuls of wine.

Soak the moss in cold water for fifteen minutes, pick it over, wash and tie in cheese cloth, boil it in the milk till it thickens when dropped on a cold plate, add the salt, strain, flavor. Mould in small cups or egg shells. Serve with sugar and cream.

Blanc Mange may be made by using one table-spoonful of sea moss farina. Stir it into the boiling milk. Cook twenty minutes.