Original White House Cookbook

Six eggs, half a cupful of sugar, one quart of new milk. Beat the eggs and the sugar and milk, and any extract or flavoring you like. Fill your custard cups, sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a shallow pan half filled with hot water. In about twenty minutes try them with the handle of a teaspoon to see if they are firm. Judgment and great care are needed to attain skill in baking custard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey. CUSTARDS, CREAMS AND DESSERTS. Serve cold with fresh fruit sugared and placed on top of each. Strawberries, peaches or raspberries, as preferred. BOILED CUSTARD. Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar ; boil in a dish set into another of boiling water ; add flavoring. As soon as it comes to the boiling point remove it, or it will be liable to curdle and become lumpy. Whip the whites of the two eggs that remain, adding two heaping tablespoonfuls of sugar. When the custard is cold heap this on top ; if in cups, put on a strawberry or a bit of red jelly on each. Set in a cold place till wanted. Common Sense in the Household. BOILED CUSTARD, OR MOCK CREAM. Take two even tablespoonfuls of cornstarch, one quart of milk, three eggs, half a teaspoonful of salt and a small piece of butter ; heat the milk to nearly boiling and add the starch, previously dissolved in a little cold milk ; then add the eggs well beaten with four tablespoonfuls of powdered sugar; let it boil up once or twice, stirring it briskly, and it is done. Flavor with lemon, or vanilla, or raspberry, or to suit your taste. A good substitute for ice cream, served very cold. FRENCH CUSTARD. One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste ; put it into a pan or farina kettle, place it over a slow fire and stir it all the time until it becomes custard; then pour it into a pudding-dish to get cold ; whisk the whites until stiff and dry ; have ready a pan of boiling water on the top of which place the whites ; cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them ; place in a dish (suitable for the table) a layer of custard and white alternately ; on each layer of custard grate a little nutmeg with a teaspoonful of wine ; reserve a layer of white for the cover, over which grate nutmeg ; then send to table and eat cold. GERMAN CUSTARD. Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts Mrs. Andrew Johnson, Lucy Webb Have: ifl^«SSES5.^-^l Rudolph Garfield. Rose Elizabeth Cleveland. y-. \ or peanuts, blanched, roasted and pounded ; also a small quantity of candied citron cut into the thinnest possible slips ; cook the custard as usual and set it on the ice for some hours before using. APPLE CTTSTARD.