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Boiled Custard

1 qt. scalded milk 4 eggs 4 tablespoons sugar 1/4 teaspoon salt 1 teaspoon corn starch 1 teaspoon vanilla Mix corn starch with a little cold milk and cook in scalded milk ten minutes; beat eggs and sugar together, pour the boiled milk over it and cook until thick enough to mask the spoon. Remove at once and set in cold water, stir often until almost cold; add the flavoring and salt and strain into the dish from which it is to be served. This custard may be used with sliced cake, macaroons, or fruit.

COCOANUT CUSTARD: One cup grated cocoanut may be added after straining for cocoanut custard.

CHOCOLATE CUSTARD: Melt 1 ounce of chocolate over hot water and add to the hot custard before straining.

ORANGE CUSTARD: Add the juice of 2 and the lightly grated rind of 1 orange just before serving.

Charlotte Russe, No. 1 2 cups cream 1/2 cup powdered sugar 1 speck salt 1/2 dozen lady fingers 1 teaspoon vanilla Mix the cream, vanilla and sugar. Set into ice water and when chilled whip to a thick froth. Drain and fling into a dish that has been lined with the cake. Keep on ice till wanted. Serve in the same dish.