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Page 85
* * * * *
CUSTARDS, CREAMS, JELLIES, ETC.
BAKED CUSTARD.
One quart of milk; four eggs; one teacup of sugar; half a teaspoonful of
salt; nutmeg.
Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour
on the milk very slowly, stirring constantly. Bake in a pudding-dish or in
cups. 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. Half fill a deep dish with any light,
stale cake. Add to a teacup of wine a teacup of boiling water, and pour
over it. Add the custard just before serving.
APPLE FLOAT.
Six good, acid apples stewed and strained. When cold, add a teacupful of
sugar, half a teaspoonful of vanilla, and the beaten whites of three or
four eggs. Serve at once.
BLANCMANGE.
One quart of milk; one cup of sugar; half a package of gelatine; half a
teaspoonful of salt; a teaspoonful of any essence liked.
Soak the gelatine ten minutes in half a cup of cold water. Boil the milk,
and add gelatine and the other ingredients. Strain into molds, and let it
stand in a cold place all night to harden. For chocolate blancmange add
two tablespoonfuls of scraped chocolate dissolved in a little boiling
water.
SPANISH CREAM.
Make a blancmange as on p. 238; but, just before taking from the fire, add
the yolks of four eggs, and then strain. The whites can be used for
meringues.
WHIPPED CREAM.
One pint of rich cream; one cup of sugar; one glass of sherry or Madeira.
Mix all, and put on the ice an hour, as cream whips much better when
chilled. Using a whip-churn enables it to be done in a few minutes; but a
fork or egg-beater will answer. Skim off all the froth as it rises, and
lay on a sieve to drain, returning the cream which drips away to be
whipped over again. Set on the ice a short time before serving.
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