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Boiled Custard

1/2 teaspoon vanilla 2 tablespoons sugar 2 eggs or yolks of 3 eggs Put the milk on to heat in a double boiler. Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps. Return all to the double boiler and cook until the custard coats the spoon, but no longer. If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth. When the steam passes off add the vanilla or other flavoring.

In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.

If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue. 3/4 cup rice RICE MERINGUE No. 1 1/4 pound butter 1/2 cup powdered sugar 1 quart milk Yolks of 4 eggs Little grated lemon rind Whites of 4 eggs 4 tablespoons granulated sugar Juice of 1 lemon Boil the rice in water; while hot add the butter; when cool add the sugar, milk, beaten yolks and lemon. Pour into a buttered pudding dish and cover with a meringue made of the whites of eggs and granulated sugar, flavored with lemon juice. Brown in a hot oven.

RICE MERINGUE No. 2 2 tablespoons rice 1 quart milk Yolks of 2 eggs 4 tablespoons sugar Pinch of salt Lemon or vanilla flavoring Whites of 2 eggs 2 tablespoons sugar Cook the rice in a little water; drain and add the yolks, sugar, salt and flavoring. Cover with meringue and brown in the oven.