VIII. Custards

Baked Custard (Four portions)

(A wholesome recipe that every mother ought to know.)

One-fourth level teaspoon salt Three cups milk One and one-half teaspoons vanilla One-eighth level teaspoon grated nutmeg Three eggs, well-beaten One-third cup sugar

Beat the eggs, and add the sugar, salt, milk and vanilla. Beat for one minute. Pour into moistened custard cups and sprinkle the nutmeg over the top. Set in a pan of hot water and bake in a slow oven for about forty minutes, or until a silver knife inserted will come out clean. The custard should shake a little in the center as it will become harder when cool. (The oven must be slow for making a good custard. Serve with or without cream in the dishes in which baked.)

Boiled Custard (Four portions)

(Simple to make and a general favorite.)

Two whole eggs or four egg yolks One-eighth level teaspoon salt Four level tablespoons sugar One level teaspoon flour Two cups milk One-half teaspoon vanilla One-half teaspoon lemon extract

Beat the eggs, add the salt, sugar and flour. Add the milk and extracts and beat for one minute. Cook in a double boiler until the mixture will coat a silver spoon. Serve very cold.

Caramel Custard (Four portions)

(Many people who don’t like custards, do like this simple dessert.)

One-half cup sugar One-third cup water Three eggs One-fourth level teaspoon salt Three cups milk One teaspoon vanilla

Place the sugar in a frying pan and heat slowly, stirring constantly until a light brown syrup is formed. Add the water and boil for two minutes. Cool. Beat the eggs, add the salt, milk, vanilla and caramel mixture. Beat for one minute. Pour into buttered custard cups. Bake in a pan of hot water in a moderate oven for thirty minutes. Let stand until cool and then set in a very cold place for an hour or more. Serve with cream or alone.

Cocoanut Custard Pudding (Four portions)

(Sue and Robin always welcome this old friend.)

Three eggs One-eighth level teaspoon salt One-fourth cup sugar Two level teaspoons flour Two cups milk One-fourth cup shredded cocoanut One teaspoon vanilla One-half teaspoon lemon extract

Beat the eggs, add the salt, sugar and flour. Add the milk and beat for one minute more. Cook slowly in a double boiler until the mixture will coat a silver spoon when tested. Add the cocoanut and flavorings. Beat for two minutes. Pour in glass serving dishes. Serve very cold.

Custard Float (Four portions)

(A good way to use up your dry cake-crumbs and at the same time make a delicious dessert.)

One cup dry cake crumbs One and one-half cups milk Three level tablespoons sugar Two egg yolks, well-beaten One-eighth level teaspoon salt One teaspoon vanilla Two egg whites, stiffly-beaten Three level tablespoons sugar One-third cup nut-meats

Soak the cake crumbs in the milk for ten minutes. Add the sugar, egg yolks, salt and vanilla. Pour into a buttered baking dish. Bake in a moderate oven for fifteen minutes. Beat the egg whites very stiff, add the sugar and beat for one minute more. Pile on top of the pudding. Sprinkle the nut-meats over the top. Bake in a slow oven for ten minutes more. Serve cold.

Floating Island (Four portions)

(An old-time favorite.)

Three egg yolks One level teaspoon flour One-eighth level teaspoon salt One-fourth cup sugar Two and one-half cups milk One teaspoon vanilla

Beat the egg yolks in the upper part of the double boiler. Add the flour, salt and sugar, well-mixed. Add the milk and cook until the mixture will coat a silver spoon. Add the vanilla and beat for two minutes. Pour into a serving dish, add the Baked Meringues and serve very cold.

Baked Meringues for Floating Island

Three egg whites Four level tablespoons sugar One teaspoon vanilla

Beat the egg whites stiff, add the sugar and vanilla and beat for one minute. Drop from a spoon into a pan of hot water. Set in a moderate oven for twenty minutes. Slip on top of the custard.

Maple Custard (Four portions)

(When eggs and maple syrup are plentiful, try this. It is good and wholesome.)

Three eggs, well-beaten One-half cup maple syrup One-third cup sugar One-fourth level teaspoon salt One teaspoon vanilla Two cups milk

Beat the eggs, add the maple syrup, sugar, salt, vanilla, and milk. Beat for two minutes with a Dover egg beater. Pour into buttered custard cups. Set in a pan of hot water. Bake in a moderate oven for thirty minutes. Serve very cold.