Arrowroot Custard

Beat up an egg or two with some sweetened milk, stir in a teaspoonful of arrowroot and add sufficient hot milk for the mixture to fill a small buttered cup. Stand this in a stewpan with so little hot water that it cannot boil up over the sides of the cup and steam for twenty minutes. When done turn out. Serve hot or cold and with stewed fruit or jam. These custards may be flavored either with essence of vanilla or lemon.

Baked Custard

Boil a handful of peach-leaves with one quart of milk; when the milk is cold strain it and mix in a quarter of a pound of caster-sugar; then stir in gradually eight eggs beaten very light. Pour the custard in a buttered pie-dish, grate nutmeg on the top and bake for half an hour in a moderate oven. It may be served hot or cold.

Chestnut Custard

Roast well three pounds of chestnuts, peel and skin them, and cut off any parts that are colored by the fire. Put them into a mortar and pound until they form a smooth paste, together with one pound of butter; then add the yolks of twelve well-beaten eggs with three-quarters of a pound of powdered white sugar, and a little salt; mix in slowly one-half pint of whipped cream, and finally the whites of one dozen eggs beaten to a stiff froth; this froth must be added gradually and stirred very gently. When all is mixed, put the custard into a saucepan, place it over a slow fire,, and stir until it thickens, not allowing it to boil.

Chocolate-Apple Custard

Peel, core, and cut in quarters a few cooking-apples, put in a pan with a small quantity of water, sweeten and dust in some cinnamon. Cook the apples over the fire until reduced to a pulp. Scrape a pound of chocolate in a saucepan with six ounces of sugar, and one quart of milk. Beat the yolks of six eggs and the whites of two. When it begins to boil pour in the eggs, stirring gently all the time. Pour the chocolate over the apple pulp, set the dish in a pan of boiling water and stand on the fire till firm.

Cold Custard

Beat the yolks of four eggs with one pint of milk, put into a saucepan, and add one tablespoonful of pounded bitter almonds, half an ounce of isinglass, and sugar to taste. Stir the custard over the fire until the isinglass is dissolved, but do not let it boil; then strain it through a fine hair-sieve and pour it into a mould. When set and quite cold turn out the custard, and serve.

Custard Flavored With Rum

Soak an ounce of gelatine in one pint of cold milk for fifteen minutes and then stir it over the fire until dissolved. Rub six ounces of loaf-sugar on the yellow rind of two lemons and put into the boiling milk. Beat the yolks of nine eggs in one pint of milk, pour it into the saucepan with the milk and gelatine, and stir the whole over the fire until on the point of boiling; then remove from the fire and continue stirring until nearly cold. If the custard is allowed to boil, the eggs will curdle. Mix in two wineglassfuls of rum when the custard is quite cold. Pour the custard into a mould which has been rinsed out with cold water, and pack in ice. Before serving, dip the mould into tepid water, turn the custard out onto a dish, and squeeze over the juice of a lemon, and serve.