If in cups, set them in a baking-pan, and half fill it with boiling
water. Grate nutmeg over each. The secret of a good custard is in slow
baking and the most careful watching. Test often with a knife-blade, and
do not bake an instant after the blade comes out smooth and clean. To be
eaten cold. Six eggs are generally used; but four are plenty.
BOILED CUSTARD.
One quart of milk; three or four eggs; one cup of sugar; one teaspoonful
of vanilla; half a teaspoonful of salt; one teaspoonful of corn-starch.
Boil the milk. Dissolve the corn-starch in a little cold water, and boil
in the milk five minutes. It prevents the custard from curdling, which
otherwise it is very apt to do. Beat the eggs and sugar well together,
stir into the milk, and add the salt and flavoring. Take at once from the
fire, and, when cool, pour either into a large glass dish, covering with a
meringue of the whites, or into small glasses with a little jelly or jam
at the bottom of each. Or the whites can be used in making an apple-float,
as below, and the yolks for the custard.
For _Cocoanut Custard_ add a cup of grated cocoanut; for _Chocolate_, two
tablespoonfuls of grated chocolate dissolved in half a cup of boiling
water.
TIPSY PUDDING.
Make a boiled custard as directed.
Pages:
275
276
277
278
279
280
281
282
283
284
285
286
287
288
289
290
291
292
293
294
295
296
297
298
299