A manual of home-making

sugar; (4) stir the scaldixl milk slowl}' into the mixture; f5) turn the mix* tyre into a pudding dif^b or individual cu|>»; (6) grate a little nutnM^ ovir the top; (7) set the di^h m a j)an of hot water, and bake it in a modemle oven; (8) test it by running a knife into the center. If the knife oomoi oui clean, the cuatard is donr. VarioHam: (1) To each qua.rt uf milk, add }i cup of caninid; (2) lo/t-over r;ocoa instead of mitk; (3) to each quart of milkf add 3 otiocQi i melted f^hocokte, Mdikd eu.sfurtl: For a custard firm enough to turn from a moid, e^s to earh cup of milk. Royal custard: For a custard that ia cut in slices aod aenrod as a j use 1 egg to 1 tablespoon of milk. Liquid cuMfirdit. Soft cmtard: (I) Allow 4 whole eggs or the yolka of 6 eg9^ Vi fiip uf Bugar, Ji t**ajspoon of salt, and ]^ t<»iks[>oon of vnnilhi to e^cJi qimrt of mj ' (if eggs arc Rcarce, sulnstitutje H tablaspoim of rornslarch for 1 egg*ynDc); (2) acald the milk; (3) bt^at tho e|?gH slightly and add the augar and ll salt; (4) stir the scalded miik slowly into the mixture*; (o) cook the cusUuni (slowly in a dtiuble boiler, stirring it constantly, until it thickens and n»tjt the spoon; (5) if the custard ctirdlca, lM*;it it with a Dover cgg-(jeatcr; (7) add the flavoring; (8) cover I ho i-u^tjird with a ])erf orated tin uat^ is served, to jirevont a fihn from forming, VamUi/mec (1) Just before removing the ciistard from thr heal, foJi in the whites of the e|?gs Iw^aten until they are foamy; (2) rarameJp cofr< or chocolate may l>e addcxi to the milk before it is atkled to the v^g^. Uses of iiquiA cuMiard: [l) Pour the custard over alternate layorsi of etida cake and alieed peaches^ pears, l>ananu<8, or oranges; (2) pour the citatard over shced fruit. Garnish the dish with slictxl bananaa, datc«» or nut moalii^ Engliah cmUtrd (for filling crram puffs and Eclairs): (1) Allow fur eadi pint of milk, 2 eggs or 4 egg-yotks, H f'up of flour, % cup of sugar« J^ tM^ Wpoon of vanilla, and Ji tea8|K)on of salt; (2) mix and wft ilw dry dient*; (3) slowly add the hot milk to th**m, stirring the mixture cnnsi __ (4) cook the mixture until it lioils; (5) t*ool it, stirring it constantly for I minutes; (6) add the egg-yolks, or eggs, and stir it until the csgg ia It may Ije neocss&ry to return it to the heat. Variuiions: (1) Ji cup of black coffee may be substituted for J^ ctj|» milk ; (2) 1 ounce of chocolate cooked with 2 tableapoona each of augar*aod^^ water may be addetl to the milk. Soufflls, Plain Himffli: For 4 eggs, allow 1 rtip of Fnuriir and the juiee and 1 lemon, or it« c^iuivalent in licpiid joul other flavoring; (2) lx\at thr i until they an^ thick; i'A) add ttir nugar gradually, and continue 1ii«t (4) add the lemon rind and juice; (5) cut atid fold in the stitfty lientei whites; (6) turn the mixture into a buttered baking-dish set ia m paa tlOCflSQ^ d, use iH uf I i oJffl 1 ala'V EGGS 539 "^ ^ *rt — n —■^ 6 o "o D ail O Q 0 0 6^ (3 0.2 a » ^ if 3 C B :=r3 ^ a 3 *'5 i 3 3 o 1, c d n a . II £21 6 iiJC— t &s hi 11 a i5 ■£|l ^3 » ^ -^ - - i tag- & S %i i ''JJ|J»P. Ji -S^^ :i; :5 :3?;i! .-* =^ 3 ^ ^ -S t ^ f t :3r ^ :sf :f p a *3 3 ^ U fj t^