This is sufficient custard for 2 slices of bread, but of course it
depends on the dryness.
Queen of Puddings—When bread and butter pidding is done,
spread with jam or jelly, cover with meringue made of 2 egg whites
and { cup sugar✪ Queen of Puddings, and brown in oven.
Baked Custard—2 cups milk, scalded, 2 eggs, } cup sugar,
; teaspoon salt, 1 teaspoon Pure Gold vanilla or almond, or
dash of Pure Gold nutmeg✪ Baked Custard.
Beat eggs slightly, add sugar, salt, and flavoring. Slowly pour
over this the scalded milk, and stir until sugar is dissolved. Strain
into greased individual moulds, or larger dish. If desired, grate
96 Blue Ribbon Cook Book
v
nutmeg over top. Set in a pan of hot water, below boiling point,
and bake in a moderate oven until custardis done. The test is to
insert a knife in centre of custard, and if the blade is clean when
withdrawn, the custard is done. Do not let the oven become too
hot or custard will whey. Serve hot or cold.
Variations:
mse brown sugar.
. Use 2 cup sugar caramelized.
. Melt 1 ounce Blue Ribbon baking chocolate and add to
hot milk.
4. Add § cup cocoanut.
5. Mix berries or sliced fruit with custard.
Soft Custard or Custard Sauce—Mix same ingredients as
for baked custard. Cook in double boiler, stirring constantly
until mixture is thick enough to coat a metal spoon—6 to 8 minutes.
Flavor and cool.
Custard Pudding—Make like soft custard, but add 1 table-
spoon cornstarch, or 2 tablespoons flour for every pint of milk.
Cook cornstarch with milk before adding eggs.
This is often poured over fresh or canned fruit, or stale cake,
and called trifle.
Floating Island—Make a soft custard with egg yolks only.
Pour into a shallow pan. Make a meringue of the whites of eggs,
and 1 tablespoon of sugar for each white. Drop by spoonfuls on
the custard and brown in the oven.
A bit of cherry or jelly may be put in the centre of each island.
Cocoanut may be sprinkled on the top. Serve cold.
Almond Custard—Make a soft custard, and add 4 cup of
finely chopped almonds, and 1 teaspoon of Pure Gold vanilla.
Serve in glasses with whipped cream sprinkled with finely shredded
almonds.
Apple Custard—Take 1 pint stewed apples, sweetened and
cooled; 1 pint sweet milk, 2 eggs. Mix the apple, milk and eggs.
Put in a baking dish, grate a little Pure Gold nutmeg over the
top, and bake § hour.
Caramel Custard—Melt 1 cup sugar for caramel, stirring it
constantly until light brown in color. Reserve $ of it. Butter
custard cups, and pour a little caramel into each; tip the cups so
as to coat them with it. Fill the cups nearly full of custard.
Place in pan of water, and bake in a slow oven. When cold,
turn out. Serve with caramel sauce.
Arrowroot Custard—2 cups of scalded milk, 2 to 3 tablespoons
atrowroot wet with a little cold milk, 2 tablespoons of sugar,
1 beaten egg.
Mix the paste with the milk, add sugar, cook. Pour over egg
_and stir while adding; cook a little longer, flavor to taste, and add
‘a pinch of salt.
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Puddings 97
Lemon Custard—3 eggs, 1 tablespoon butter, 2 to 3 table-
spoons cornstarch, 4 cup sugar, 2 cups water, 4 lemon, or 1 tea-
spoon Pure Gold lemon extract.
Beat the yolks of the eggs, the butter and sugar together.
Mix the cornstarch with a little of the water. Stir all together
and cook as for custard. Remove from the stove and stir the
beaten whites in lightly.
Cornstarch Pudding (Blanc Mange)—2 cups milk, 3 table-
spoons cornstarch, { cup sugar, % teaspoon salt, 1 teaspoon Pure
Gold flavoring.
Stir the cornstarch to a smooth paste in part of the milk.
Sceald remainder in double boiler, add cornstarch, sugar and salt.
Stir constantly until it thickens.
Blanc Mange should not be hard and solid, but only stiff enough
to hold its shape when unmoulded. Use individual or large
moulds dipped in cold water. Serve with sauce or cream.
This may be made with fruit juice instead of milk.
Variations:
✪ Blanc Mange
Page 58 · 3 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This is sufficient custard for 2 slices of bread, but of course it depends on the dryness.
Queen of Puddings—When bread and butter pudding is done, spread with jam or jelly, cover with meringue made of 2 egg whites and { cup sugar, and brown in oven.
Baked Custard—2 cups milk, scalded, 2 eggs, } cup sugar, ; teaspoon salt, 1 teaspoon Pure Gold vanilla or almond, or dash of Pure Gold nutmeg.
Beat eggs slightly, add sugar, salt, and flavoring. Slowly pour over this the scalded milk, and stir until sugar is dissolved. Strain into greased individual moulds, or larger dish. If desired, grate
96 Blue Ribbon Cook Book
nutmeg over top. Set in a pan of hot water, below boiling point, and bake in a moderate oven until custard is done. The test is to insert a knife in centre of custard, and if the blade is clean when withdrawn, the custard is done. Do not let the oven become too hot or custard will curdle. Serve hot or cold.
Variations:
Use brown sugar.
. Use 2 cup sugar caramelized.
. Melt 1 ounce Blue Ribbon baking chocolate and add to hot milk.
4. Add § cup cocoanut.
5. Mix berries or sliced fruit with custard.
Soft Custard or Custard Sauce—Mix same ingredients as for baked custard. Cook in double boiler, stirring constantly until mixture is thick enough to coat a metal spoon—6 to 8 minutes. Flavor and cool.
Custard Pudding—Make like soft custard, but add 1 tablespoon cornstarch, or 2 tablespoons flour for every pint of milk. Cook cornstarch with milk before adding eggs.
This is often poured over fresh or canned fruit, or stale cake, and called trifle.
Floating Island—Make a soft custard with egg yolks only. Pour into a shallow pan. Make a meringue of the whites of eggs, and 1 tablespoon of sugar for each white. Drop by spoonfuls on the custard and brown in the oven.
A bit of cherry or jelly may be put in the centre of each island. Cocoanut may be sprinkled on the top. Serve cold.
Almond Custard—Make a soft custard, and add 4 cup of finely chopped almonds, and 1 teaspoon of Pure Gold vanilla. Serve in glasses with whipped cream sprinkled with finely shredded almonds.
Apple Custard—Take 1 pint stewed apples, sweetened and cooled; 1 pint sweet milk, 2 eggs. Mix the apple, milk and eggs. Put in a baking dish, grate a little Pure Gold nutmeg over the top, and bake § hour.
Caramel Custard—Melt 1 cup sugar for caramel, stirring it constantly until light brown in color. Reserve $ of it. Butter custard cups, and pour a little caramel into each; tip the cups so as to coat them with it. Fill the cups nearly full of custard. Place in pan of water, and bake in a slow oven. When cold, turn out. Serve with caramel sauce.
Arrowroot Custard—2 cups of scalded milk, 2 to 3 tablespoons arrowroot wet with a little cold milk, 2 tablespoons of sugar, 1 beaten egg.
Mix the paste with the milk, add sugar, cook. Pour over egg _and stir while adding; cook a little longer, flavor to taste, and add ‘a pinch of salt.
WN =
Puddings 97
Lemon Custard—3 eggs, 1 tablespoon butter, 2 to 3 tablespoons cornstarch, 4 cup sugar, 2 cups water, 4 lemon, or 1 teaspoon Pure Gold lemon extract.
Beat the yolks of the eggs, the butter and sugar together. Mix the cornstarch with a little of the water. Stir all together and cook as for custard. Remove from the stove and stir the beaten whites in lightly.
Cornstarch Pudding (Blanc Mange)—2 cups milk, 3 tablespoons cornstarch, { cup sugar, % teaspoon salt, 1 teaspoon Pure Gold flavoring.
Stir the cornstarch to a smooth paste in part of the milk. Scald remainder in double boiler, add cornstarch, sugar and salt. Stir constantly until it thickens.
Blanc Mange should not be hard and solid, but only stiff enough to hold its shape when unmoulded. Use individual or large moulds dipped in cold water. Serve with sauce or cream.
This may be made with fruit juice instead of milk.
Variations:
Records on this page
Queen of PuddingsBaked CustardBlanc Mange