The pudding and pastry book

Cooked white of egg may be added as a garnish to any custard. To prepare it, beat the whites to a stiff froth, and either put it on a sieve and steam it ; or drop a tablespoonful at a time into boiling milk, removing it with a skimmer as soon as firm. Whipped cream or ratafias may also be used. Plain Custard 1 pint milk 3 or 4 yolks of eggs 3 tablespoons powdered sugar 5 teaspoon vanilla Beat the yolks in a good sized basin until light ' and creamy. Add the sugar and a very little salt. Scald the milk and pour it gradually over the yolks, stirring constantly whilst doing so. Pour the custard back into a double-boiler in the outer part of which is very hot water. Stir continually until the custard thickens. When it is thick enough it will coat the spoon. It must not boil or the custard will curdle. Strain at once into a jug. Add the flavouring when cool. Caramel Custard Melt three table-spoons of powdered sugar in a saucepan and stir it over a quick fire until it is a rich brown, being very careful that it docs not burn. Pour this into a basin and beat it well with three or four yolks of eggs. Proceed as for plain custard (see above). The Pudding and ‘Chestnut Custard ] lh. chestnuts 4 eggs 4 ozs. powdered sugar 1 pint milk or cream ^ tea-spoon vanilla Boil, peel and pound the chestnuts. Add the well beaten yolks, a little salt and the sugar. Beat well together. Add the milk or cream. Beat the whites to a stiff froth and add them gradually, stirring continually. When well mixed, pour into a double boiler and stir until the custard thickens. Add the vanilla when the custard is cool. 'Chocolate Custard Add to one pint of milk three table-spoons of grated chocolate. Boil until the chocolate is melted. Proceed as for plain custard (see p. 15). When cold stir in a gill of rich cream. Serve very cold. *Coffee Custard To a pint of plain custard (see p. 15) add a coffee cup of strong, good coffee, and an extra table-spoon of powdered sugar. Omit the vanilla. 1G Pastry Book "Tapioca Custard 2 table-spoons tapioca 1 pint milk 2 eggs 5 cup powdered sugar i tea-spoon vanilla Soak the tapioca for two hours in hot water in a double-boiler. Drain. Put back and add the milk. Cook until tender and clear. Carefully mix with the tapioca the two yolks beaten well, the sugar and a little salt. Cook until the custard thickens. Take off the fire and stir in the whites beaten to a stiff froth. When cool add the vanilla. Serve very cold. B Baked Custards Baked Custard (plain) Caramel Custard . . . . 20 Chocolate Custard . . . 21 Cocoanut Custard . . . 21 Coffee Custard . . . . 22\nCreme Brulee . . . . 22\nCreme Renversee . . . 23 Lemon Custard . . . . 24 General Directions The milk for baked custards should always be boiled. It is of the greatest importance in baking custards to have a slow oven. It is a good thing to leave the oven door a little open for a short time. It is best, although not necessary, to stand the dish of custard in another containing hot water. The water should simmer.