Snow Custard

One quart of sweet milk, five eggs, pinch of salt, two tablespoonfuls of cornstarch; flavor with lemon. Set the milk on top of the stove in a clean vessel, then separate the eggs, beat the whites into a stiff froth; when the milk is scalding hot, slip the whites on top of the milk, turning them gently, so that they will not cook, then lift them out on a plate; whip up the yolks, with one cup of sugar, stir the scalding milk into the eggs gradually; set it on the stove, and let it come to a boil; add the salt and the cornstarch, stirring all the time the milk is scalding. The very moment it comes to the boiling point, lift it off - if it boils it will curdle - flavor to taste with lemon or vanilla; let it get cold, put it in a glass dish, and put the froth on top.

Baked Custard

One quart of sweet milk, four eggs beaten separately, five tablespoonfuls of sugar, mixed with the yolks, nutmeg and vanilla. Scald but not boil the milk; add by degrees to the beaten yolks, and when well mixed, stir in the whites; flavor, and pour into a deep dish, or custard cups of white stone-china. Set these in a pan of hot water, grate nutmeg upon each and bake until firm. Eat cold, from the cups.

Steamed Custard

Make the same as for baked, and steam until they are firm in the center.

Cream Custard

One pint of cream, one pint of milk, one cupful of sugar, one-half cup of cornstarch, whites of four eggs. Boil the milk and cream together, and while boiling, add the sugar and cornstarch, dissolved in a little cold milk; add the whites of eggs, beaten to a stiff froth; just before you take it off, stir them lightly; boil five minutes after you put in the cornstarch. Flavor with lemon, almond, vanilla or raspberry. It is nice to pour into cups, having a few drops of different flavor in each. You can mould it in a mould. Serve cold with cream.

Coffee Custard

Mix one egg with a cupful of fresh ground coffee, and pour on it a pint of boiling water; boil five minutes, pour in a cupful of cold water, let it stand ten minutes, pour it off clear into a saucepan, add a pint of cream, and boil; beat eight eggs, yolks and whites separately; beat the yolks and one cupful of sugar till very light, and pour the boiling mixture over this, stining it well. Set the whole in boiling water, and stir till it thickens; then add the whites, and stir lightly. Put in cups, and serve cold.

Tapioca Custard

Three tablespoonfuls of tapioca, one quart of sweet milk, one egg, and the yolks of three more, one cupful of white sugar. Soak the tapioca in the milk for two hours, then boil till tender; add the sugar and the beaten eggs, remove it from the fire, and make a frosting of the reserved whites of eggs; spread over the top, and place in the oven to brown slightly. Serve cold.

Chocolate Custard

Two sections of chocolate, one quart of sweet milk, one cupful of sugar, yolks of six eggs, one tablespoonful of cornstarch. Beat the chocolate and starch smooth in separate cups with milk, and boil the rest of the milk. Add the chocolate and starch, and last of all, the eggs, stirring constantly, until the mixture is smooth. It is to be eaten with white cake, made with the whites of the eggs.