Apple Custard

Sweeten four cupfuls of stewed and mashed apples with half a cupful of sugar, two tablespoonfuls of butter, and the juice and grated rind of a lemon. Add half a cupful of water, two eggs well beaten, and two cupfuls of bread crumbs mixed with one tablespoonful of flour. Add a cup of milk, heat well, turn into a buttered baking-dish, and bake for forty minutes in a moderate oven. Serve with Hard Sauce or with sugar and cream.

Caramel Custard

Brown half a cupful of sugar, add half a cupful of hot water, and simmer for fifteen minutes. Add to a pint of milk beaten slightly with four eggs and a pinch of salt; turn into a baking-dish and bake in a slow oven for forty minutes. Serve cold.

Chocolate Custard

Dissolve four heaping tablespoonfuls of grated bitter chocolate in a quart of hot milk. Add the yolks of six eggs beaten with a cupful of sugar and a teaspoonful of vanilla, take from the fire, pour into custard cups, set into a baking-dish, with an inch of hot water and bake slowly until set. Cover with meringue, return to the oven until puffed and brown, and serve cold.

Coffee Custard

Thicken six cupfuls of boiling milk with the yolks of eight eggs beaten with eight tablespoonfuls of sugar, and add a cupful of strong black coffee. Strain into custard cups, put into a pan of water to reach to half their height, and simmer for twenty minutes. Serve cold.

Cream Custard

Heat a cupful of cream with two tablespoonfuls of sugar, boil for fifteen minutes, and flavor to taste. Take from the fire, fold in the stiffly beaten whites of four eggs and chill. Or, put into a baking-dish, sprinkle with sugar, bake until puffed and brown and serve hot.

French Custards

Add to a pint of rich boiled custard half a cupful of blanched chopped almonds and a little shredded citron. Serve cold.

Maple Custard

Beat five eggs with a tablespoonful of flour, a cupful of maple sugar and a pinch each of salt and grated nutmeg. Mix with three pints of warm milk, turn into a baking-dish or custard cups, set the dish into a pan of hot water and bake in a moderate oven until the custard is set.

Marquise Custard

Thicken four cupfuls of boiling milk with the beaten yolks of eight eggs and the whites of five, adding a pinch of salt, and sugar and flavoring to taste. Cool, turn into a serving-dish, and beat the whites of three eggs to a standing froth. Beat into the whites four tablespoonfuls of raspberry or strawberry jam and drop by tablespoonfuls upon the custard. Serve immediately.

Nut Custard

Beat the yolks of four eggs with two cupfuls of milk, add half a package of soaked gelatine, dissolve by gentle heat, add sugar to taste, and strain. Add half a cupful of chopped nuts stir until it begins to stiffen, then mould and chill.

Raspberry Custard

Beat together the yolks of two eggs, two cupfuls of milk, two tablespoonfuls of sugar, and a table-spoonful of cornstarch, rubbed smooth with a little milk. Cook slowly in a double boiler until smooth and thick, stirring constantly. Put a pint of red raspberries into a serving-dish, mash lightly with a spoon, sprinkle with powdered sugar, pour over the custard and cool. Make a meringue of the beaten whites and a tablespoonful of powdered sugar and tint it pink with berry juice. Spread over the custard and serve. Other fruits may be used in the same way.