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Vanilla Custard

(1.) Large--Boil one quart of cream with twelve ounces of sugar and a vanilla bean. Beat thoroughly the yolks of twelve eggs and pour the boiling cream over them. Set the mixture on the fire again for one minute. The custard will not froth in the freezer if cooked much, but should be taken off and strained as soon as slightly thickened. Freeze and beat lightly and serve as required. (2.) Small--Pour two and one-half pints of boiling milk on a vanilla bean that has been broken into small pieces and allow it to soak for an hour. Beat the yolks of five eggs with two tablespoonfuls of fine sugar, mix them in with the boiled milk and strain the whole through a pointed strainer. Fill some cups with the custard mixture, stand them in a flat stewpan, surround them with boiling water to a little more than half their height and stand the stewpan on a slow fire to keep the water just simmering for fifteen or twenty minutes. When the custards are set let them cool in the water, then wipe the cups, and serve at once.