Almond Custards

Blanch and beat in a marble mortar, with two spoonfuls of rose-water, a quarter of a pound of almonds; beat the yolks of four eggs with two table-spoonfuls of sugar, mix the almonds with the eggs and sugar, and then add the whole to a pint of cream, set into a kettle of hot water in a pail. Stir it steadily till it boils. Serve in little cups.

Apple Meringue

Make a syrup of one pint and a half of water, two cups of sugar, a bit of stick-cinnamon, and half a lemon. Let this boil in a porcelain saucepan while you are paring and quartering ten medium sized apples. Boil these in the syrup, without stirring, until the syrup has nearly boiled away. Lay the apple in a dish that will hold a quart. Make a boiled custard of one pint of milk, the yolks of three eggs, half a cup of sugar, and two teaspoonfuls of corn-starch rubbed smooth in a very little cold milk. Flavor with lemon. Let the custard and apple stand till cold, then pour the custard over the apple. Beat the whites of the three eggs stiff with two spoonfuls of sugar, and flavor with rose or lemon. Spread this over the custard, and let it stand in a moderate oven until of a light brown. To be eaten cold. Make the meringue without the custard, if you wish, using only the beaten whites of three eggs spread over the apple, and browned.

Baspberry Trifle

Lay in a deep glass dish slices of sponge-cake or any delicate cup-cake. Pour over some cream, or juice of preserved fruit; then add a layer of raspberry or strawberry jam, as thick as your finger. Pour upon this a pint of boiled custard, and beat the whites of three eggs very stiff, and spread over the custard.

Apple Custard

Boil with a pint of water one pint and a half of white sugar, and two oranges cut in slices. Pick out the seeds. Take one lemon, if you prefer. Boil this syrup ten minutes, slowly, then put in two pounds of russet or other sour apples, pared, and sliced thin. Stew them moderately, stirring frequently, until they are a thick smooth pulp, and look clear. Take out the pieces of orange, and put this jam into a large bowl wet with cold water. The next day, turn it into a deep dish, and serve with a nice boiled custard poured over.

Coffee Custard. Boil one pint of milk with five spoonfuls of sugar. Add a cup of very strong hot coffee, then three beaten eggs, and a spoonful of corn-starch or maizena rubbed in cold milk.

Stir constantly until it is smooth. Pour into cups or glasses, and ornament with the beaten white of an egg just before serving.

Chocolate Custard

Put a pint and a half of milk, with a cup of sugar in it, into a tin pail, and set into a kettle of boiling water. Then put half a pint of milk into a sauce-pan, and add a heaping tablespoonful of Baker's chocolate, shaved fine. Boil this slowly a few minutes. Wet a tablespoonful of maizena or corn-starch in two of cold milk, and, when smooth, stir into the boiling milk in the pail; add, also, the chocolate after straining it, and, lastly, the beaten yolks of three eggs. Stir till smooth. Flavor with vanilla. Use more chocolate, eggs, and sugar, if you like the custard richer.

Pour into a dish, or glass cups. Before serving, beat three whites stiff, with a spoonful of sugar, and lay on the top.

Steamed Custard

Make a boiled custard with three eggs to a quart of milk, and a tablespoonful of corn-starch or maizena wet with cold milk, a pinch of salt, and half a cup of white sugar. Flavor with rose or lemon. Fill the custard-cups, and set them into a dripping-pan; fill the pan with boiling water, and set it into the stove-oven. Bake slowly, until they do not seem liquid when moved.

Bice Custard Fie

Put a quart of milk (excepting a teacupful) into a tin pail, and set it in a kettle of boiling water; add a cup of white sugar, a pinch of salt, and a teaspoonful of butter. Rub smooth in the cold milk you have reserved four large spoonfuls of ground rice, beat with it two eggs, then stir it into the boiling milk. When partly cool, flavor with lemon or rose. Bake in two squash-pie plates lined with a paste.

Custard Pie

Boil a pint and a half of milk. Add a cup of sugar, the grated rind of a lemon, three beaten eggs, and a spoonful of corn-starch rubbed smooth in milk. Stir well. Bake moderately, in two small dishes, lined with paste. You can omit the corn-starch, if you wish, and use another egg.

Baked Custards

Boil the milk with a stick of cinnamon in it, then set it off from the fire, and while it cools a very little, beat (for a quart of milk) five or six eggs, with three large spoonfuls of fine sugar; then stir the milk and eggs together, and pour into custard-cups, or into a single dish that is large enough. If you bake in a brick oven, it is a good way to set custard, in cups, into it, after the bread and other things have been baked. They will become hard in a few hours, and be very delicate. If you bake in a stove, or range oven, it is best to use a dish, and bake it in a very moderate heat, else it will turn, in part, to whey.