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CUSTARD (a la Reine)

Sweeten, flavour, and boil a breakfast-cupful of thick cream, add a tiny pinch of salt, and stir in the well-beaten yolks of six eggs. Pour the mixture into a jug, and set the jug in a saucepan of cold water. Stir it one way until it thickens. Just before serving flavour it with four table-spoonfuls of maraschino and sweeten it to taste. Time, a quarter of an hour to thicken. Probable cost, 2s., exclusive of the maraschino. Sufficient for a pint and a quarter of custard.

CUSTARD AND SYRUP (a pretty and inexpensive dish for a Children's party). Make some good custard, and mix it with a little isinglass (see CUSTARD MOULD. The custard need not be so rich as the one there given). Oil some small cups of various sizes, fill them with the custard, and when cold and firm turn them out on to a glass dish, putting the large ones in the middle, and the smaller ones round them. Dissolve some red currant, raspberry, or gooseberry jelly with a little wine, or make a small quantity of syrup from sugar and water, flavour it with lemon, and colour it with cochineal. When nearly cold, pour this over and amongst the custards. Lay round the inside of the dish a necklace of ratafias reposing on the outer edge of the syrup. Serve each child with a whole custard, a spoonful of syrup, and a couple of ratafias. Time, twelve hours to stiffen. Probable cost, 2s. 6d. Sufficient for a good-sized dish.