Bared Or Cup Custard, 319 Calories

(Individual Rule.) 1 cup milk. 1½ tablespoon sugar.

1 egg. ½ saltspoon salt.

Flavoring to taste - nutmeg, cinnamon, vanilla, or lemon extract.

Scald the milk; beat egg, add sugar and salt and pour on gradually the scalded milk. Flavor to taste and pour into custard cups; place in deep pan and pour boiling water around until it almost reaches the top of cups. Bake in moderate oven about twenty minutes. If cinnamon is used for flavor, put one-half square inch into the milk when scalding.

Note

To test when done, dip a pointed knife into water and plunge into the middle of the custard. If it looks set and the knife comes out clear, the custard is done; if milky, it is not cooked enough. If cooked too long the custard will curdle.

Baked Custard No. II, 262 Calories

(Individual Rule).

2/3 cup milk.

1 egg.

1½ tablespoon sugar.

1/3 saltspoon salt.

Nutmeg.

½ teaspoon vanilla.

Blend according to Baked Custard No. I.

The smaller quantity of milk makes a little firmer custard.

White Custard, 163 Calories

1 egg white. ¼ saltspoon salt.

1 tablespoon sugar. ½ cup rich milk.

Beat white of egg until very light; add sugar and salt and pour on gradually the milk. Flavor with vanilla, orange or lemon extract. Bake in cups set in pan of boiling water in a moderate oven about twenty minutes. When firm set on ice and serve cold. This may be taken by patient when the yolk of egg is prohibited.

Chocolate Custard, 250 Calories

(Individual Rule).

2 teaspoons Walter Baker's chocolate. 2 tablespoons milk. 6 tablespoons rich milk.

2 egg yolks.

2 teaspoons sugar.

Speck salt.

Grate chocolate and mix with the two tablespoons milk; stir over the fire until smooth, add the rich milk, the well-beaten egg yolks, sugar and salt. Pour into custard cups set in pan of hot water (nearly to the top). Cook until custard is set. Serve hot or cold.

Note

The chocolate and yolk of egg contain a large amount of fat. Do not serve to a patient who cannot digest it.

Malted Hue Custard, 107 Calories

(Individual Rule).

1 tablespoon Horlick's Malted Milk. 1 egg yolk.

½ cup hot water.

Salt.

Mix the Malted Milk powder with enough of the hot water to make a smooth paste, add remainder of water and pour it gradually on to the well-beaten yolk. Butter custard cup, pour in the mixture and let it stand in a pan of boiling water in a moderate oven until custard is set.

Baked Caramel Custard, 293 Calories

(Individual Rule).

2/3 cup milk. 1 egg. Speck salt.

2 tablespoons sugar. A few drops of vanilla.

Scald the milk. Put the sugar in a small saucepan, place over heat and stir constantly until the sugar is melted and a light brown color. Add milk and pour over the slightly-beaten egg. Add flavoring. Strain into buttered custard cups, place in a pan of hot water and bake until firm in a slow oven.

Peptonoids Custard, 452 Calories

2 tablespoons of Dry Peptonoids Soluble. 2 tablespoons of milk. 6 tablespoons of thin cream.

Yolks of 2 eggs.

2 teaspoons of sugar.

A pinch of salt.

Dissolve Dry Peptonoids Soluble in the milk. Add the well-beaten egg yolks, sugar and salt. Pour into custard cups, set in pan of hot water, cook until set.