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Other Sweet Dishes: Custard

BOILED CUSTARD NO. 1 1 1/4 cups of scalded milk, hot 1/2 teaspoonful of vanilla ex- 2 yolks of eggs tract or 1/4 cup of sugar Thin yellow rind of 1/2 orange 1/4 teaspoonful of salt or lemon Scald the rind in the milk; add vanilla when the custard is cold. Serve as a pudding sauce, or with blanc manage, caramel jelly, lemon, prune or fig jelly, fig whip, delicate souffle, etc.

BOILED CUSTARD IN CUPS 1 1/2 cups of scalded milk, hot 1/4 cup of sugar 1 or 2 teaspoonfuls of corn- 1/4 teaspoonful of salt starch 1/2 teaspoonful of vanilla ex- 1/4 cup of cold milk tract or Yolks of 2 eggs Thin rind of orange or lemon Mix the cornstarch with the cold milk and stir and cook in the hot milk until smooth and slightly thickened. Cover and let cook ten or fifteen minutes. Beat the yolks; add the sugar and salt, and beat again, then stir into the hot mixture and continue stirring until the egg looks "set," then remove from the fire; add the vanilla when cold. Cook the fruit rind in the milk. DELMONICO PUDDING WITH PEACHES OR APRICOTS Pudding 2 yolks of eggs 4 to 6 halves of canned apri- 1/4 teaspoonful of salt cots or peaches with a lit- 1/4 cup of sugar tle fruit syrup Meringue 1/4 cup of cornstarch 2 whites of eggs 1/4 cup of cold milk 4 tablespoonfuls of sugar 1 3/4 cups of scalding hot milk 1/4 teaspoonful of vanilla ex- 1 teaspoonful of butter tract Put the fruit and syrup in a pudding dish; make a thick "boiled custard" of the other ingredients, cooking the starch ten or fifteen minutes in the hot milk before adding the yolks of egg with the sugar. Turn the custard over the fruit. Beat the whites of eggs dry; gradually beat in half the sugar, then fold in the other half and the extract. Spread the meringue over the custard and let stand in a moderate oven about ten minutes. Serve hot or cold. CORNSTARCH PUDDING Omit the peaches and meringue from the preceding recipe. Serve hot, from the double boiler, with cream and sugar. An ounce of melted chocolate may be stirred in before the eggs and sugar.

STEAMED CUSTARD 1 egg and 1 extra yolk 1/4 teaspoonful of salt 3 level tablespoonfuls of sugar 1 cup of milk Beat the eggs, add the sugar and salt and beat again; add the milk, mix thoroughly and turn into two custard cups; set in a steamer over boiling water, cover and let cook until firm. The water should not boil during the cooking. A double boiler may replace the steamer or the cups may be set in a pan of water in the oven or on top of the range. Finish while hot by grating a little nutmeg over the top of the custards.

CHOCOLATE CUSTARD, WITH WHIPPED CREAM 1/2 ounce of chocolate 1 cup of milk 1/4 cup of sugar 2 eggs 2 or 3 tablespoonfuls of cold 1/4 teaspoonful, each, of salt water and cinnamon Melt the chocolate over hot water; add two tablespoonfuls of the sugar and the cold water, and stir and cook until smooth; add the milk. Beat the eggs, add the rest of the sugar, the salt and spice and beat again; add the chocolate mixture and turn into charlotte russe molds, buttered and dredged with sugar. Bake as all custards. When cold turn from the molds and fill the open centers with whipped cream. Other molds may be used and the whipped cream be omitted. CUSTARD RENVERSEE WITH ALMONDS 1/2 cup of sugar 3 tablespoonfuls (level) of 1/4 cup of blanched almonds sugar 2 whole eggs 1/4 teaspoonful of salt 2 yolks of eggs 1 1/2 cups of milk Cook the half cup of sugar to caramel; add the nuts, cut in slices, cook a moment longer, and use to line a charlotte mold. Beat the eggs; add the sugar and salt and beat again; add the milk, mix thoroughly and turn into the lined mold. Bake in the usual manner. See remarks on custard mixtures at beginning of chapter.

PRUNE WHIP, WITH BOILED CUSTARD 10 prunes 2 whites of eggs 1/4 cup of sugar 1/4 teaspoonful of salt 1 tablespoonful of lemon juice Boiled Custard No. 1 Wash the prunes, cover with cold water and let stand overnight. Cook until tender, then press through a sieve. Set to cook in a double boiler with the salt, sugar and lemon juice; beat the whites of eggs dry. When the prune mixture is hot fold the eggs into it; continue to cook and fold until the egg is set. Serve hot or cold with custard No. 1, which should always be served cold. 4 figs or Scant 1/4 cup of sugar 10 prunes or 1/4 teaspoonful of salt 10 dates Boiled Custard No. 1, or The whites of 3 eggs Cream and sugar Cook whichever fruit is used and cut it into tiny bits. Beat the whites of eggs dry; gradually beat in half of the sugar, then cut and fold in the rest of the sugar and the fruit. Bake in a buttered-and-sugared dish as any custard. Serve hot with the boiled custard (cold) or with cream and sugar. CANNED PEAR MERINGUES From a thin sheet or slices of sponge cake, cut out shapes, rounded at one end and pointed at the other, like the shape of half a pear, but larger. Upon these dispose halves of cooked pears, from which the core has been taken. Fill the core spaces with fine-chopped, preserved ginger and pipe meringue mixture above, to cover the tops of the pieces of pear. Dredge both cake and pear with granulated sugar and set into the oven to cook the meringue. The dish should stand in the oven eight or ten minutes before browning. Serve with the syrup from the pears, or with boiled custard.

MERINGUE FOR PEARS Beat the whites of two eggs dry; gradually beat in two level tablespoonfuls of sugar, then cut and fold in two tablespoonfuls of sugar. CUSTARD RICE PUDDING 1/4 cup of rice 1 egg and 1 yolk 1 cup of milk 1/3 cup of milk 1/3 cup of sugar 1/2 teaspoonful of mace or nut- 1/4 cup of raisins or currants meg Blanche the rice, then cook till tender in the cup of milk; add the fruit, the egg, beaten and mixed with the sugar, the spice and half-cup of milk, mix thoroughly and turn into buttered-and-sugared molds. Bake as all custards. Serve, turned from the molds, with wine, orange or currant jelly sauce. WINE SAUCE Cook a cup, each, of sugar and water to a thick syrup; add one-third a cup of sherry or claret and if at hand a teaspoonful of lemon juice. A teaspoonful of cornstarch mixed with the sugar improves the sauce for some tastes. ORANGE SAUCE Cook a cup, each, of sugar and water with the thin yellow rind of an orange to a thick syrup; strain, add one-third a cup of orange juice and one table-spoonful of lemon juice.