Original White House Cookbook

Paee, core and quarter a dozen large juicy pippins. Stew among them the yellow peel of a large lemon grated very fine, and stew them till tender in a very small portion of water. When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix a half cupful of sugar with them and set them away till cold. Beat six eggs very light and stir them gradually into a quart of rich milk, alternately with the stewed apple. Put the mixture into cups, or into a deep dish and bake it about twenty minutes. Send it to table cold, with nutmeg grated over the top. ALMOND CUSTARD. No. 1. Scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water. Then pound them one at a time into a paste, adding a few drops of wine or rose-water to them. Beat eight eggs very light with twothirds of a cup of sugar, then mix altogether with a quart of rich milk, or part milk and part cream ; put the mixture into a saucepan and set it over the fire. Stir it one way until it begins to thicken, but not till it curdles ; remove from the fire and when it is cooled put in a glass dish. Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar and a teaspoonful of lemon extract, spread over the top of the custard. Serve cold. ALMOND CUSTARD. No. 2. Blanch a quarter of a pound of sweet almonds, pound them, as in No. 1 above, with six ounces of fine white sugar and mix them well with the yolks of four eggs ; then dissolve one ounce of patent gelatine in one quart of boiling milk, strain it through a sieve and pour into it the other mixture; stir the whole over the fire until it thickens and is smooth; then pour it into your mold and keep it upon ice, or in a cool place, until wanted ; when ready to serve dip the mold into warm water, rub it with a cloth and turn out the cream carefully upon your dish. SNOWBALL CUSTARD. Soak half a package of Cox’s gelatine in a teacupful of cold water one hour, to which add a pint of boiling water, stir it until the gelatine is thoroughly dissolved. Then beat the whites of four eggs to a stiff froth, put two teacupfuls of sugar in the gelatine water first, then the beaten white of egg and one teaspoonful of vanilla extract, or the grated rind and the juice of a lemon. Whip it some time until it is all quite stiff and cold. Dip some teacups or wine-glasses in cold water and fill them ; set in a cold place. In the meantime, make a boiled custard of the yolks of three of the eggs, with half of a cupful of sugar and a pint of milk ; flavor with vanilla extract. Now after the meringue in the cups has stood four or five hours, turn them out of the molds, place them in a glass dish and pour this custard around the base. BAKED COCOANUT CTTSTAED.