Heat the milk and the corn syrup over hot water, stirring the mixture constantly until it is just warm. Crush the junket tablet and dissolve it in the cold water; add this with the vanilla to the milk, stir the mixture quickly to mix thoroughly. Pour it into sherbet cups or dishes in which it is to be served. Let it stand in a warm place until it is set. Serve plain or with the top milk or cream, whipped if desired, or it may be sprinkled with a mixture of two parts maple sugar and one of cinnamon. MAPLE CUSTARD 1 Pint Milk 2'/2 Eggs '/a Teaspoon Salt % Cup Maple Syrup✪ Maple Custard Beat eggs slightly, add % cup syrup and salt, pour slowly on scalded milk. Strain, pour into cups containing ^ tablespoon maple syrup. Set in pan of hot water and bake until firm. (Six serv- ings.) BAKED HONEY CUSTARD 3 Eggs 1/4 Cup Honey 2 Cups Milk (scalded) •/s Teaspoon Powdered Cinnamon Yz Teaspoon Salt✪ Baked Honey Custard Beat eggs lightly, taking care not to make them foamy. Add slowly the honey, milk, cinnamon and salt. Bake in cups set in a pan of water. 59 BRIDE'S COOK BOOK PUDDING SAUCES COFFEE SAUCE LEMON SAUCE !4 Cup Sugar '/i Cup Light Corn Syrup 1 Cup Boiling Water 1 Tablespoon Cornstarch 1 Tablespoon Butter Substitute {/g Teaspoon Salt 2 Tablespoons Lemon Juice •/a Grated Rind of Lemon '/a Teaspoon Nutmeg Mix sugar, salt, and cornstarch. Add water gradually, stirring constantly. Add the corn syrup. Boil for a few min- utes. Remove from fire, add butter sub- stitute, nutmeg, lemon juice and grated rind. (Makes Ij^ cups of sauce — about 6 servings.) FRUIT SAUCE 1/^ Cup Sugar •4 Cup Corn Syrup Yz Cup Fruit Juice </2 Cup Boiling Water 1 Tablespoon Cornstarch Yz Tablespoon Butter Substitute "^ Teaspoon Salt 2 Tablespoons Lemon Juice Yn Grated Rind of Lemon Vi Teaspoon Cinnamon •/a Teaspoon Ginger Mix sugar, salt and cornstarch. Add water gradually, stirring constantly. Add corn syrup, and boil for a few minutes. Remove from fire, add butter substitute, spice, lemon juice, and grated rind. Any fruit juice or a mixture of fruit juices from canned fruit may be used. (Makes 1^4 cups — about 6 servings.) WINE SAUCE %■ P'nt Water V/z Cups Sugar Yz Cups Corn Syrup 1 Small Teaspoon Cornstarch 1 Teaspoon Extract Lemon and Cinna- mon Yz Gill Wine Boil water, add cornstarch, dissolved, and the sugar; boil 15 minutes, strain; when about to serve, add extracts and HARD SAUCE Beat 1 cup sugar and J^ cup butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoon brandy and teaspoon nutmeg; put on ice until needed. 2 Cups strong Coffee % Cup Yellow Corn Syrup 1 Egg 1 Tablespoon Cornstarch Directions: Boil coffee and syrup to- gether. Pour while boiling over the egg and cornstarch. Beat vigorously. Strain and cool. CHOCOLATE CORNSTARCH SAUCE Yz Tablespoon Flour (Rice) I'/j Tablespoons Cornstarch Pinch of Salt 1 Pint Scalded Milk V/z Squares Chocolate % Cup Sugar 2 Eggs Yz Teaspoon Vanilla Mix the cornstarch and flour, and make smooth with a little cold milk. Cook in the scalded milk over water for 10 minutes. Melt the chocolate, add ^ cup sugar and turn into the thickened milk. Beat the whites of the eggs very stiff, add the rest of the sugar and the yolks of the eggs. Stir the hot mixture slowly into the eggs and return to double boiler and stand for a moment or two, but do not cook. Flavor and cool.

AI-modernized reading of the original text

Heat the milk and the corn syrup over hot water, stirring the mixture constantly until it is just warm. Crush the junket tablet and dissolve it in the cold water; add this with the vanilla to the milk, stir the mixture quickly to mix thoroughly. Pour it into sherbet cups or dishes in which it is to be served. Let it stand in a warm place until it is set. Serve plain or with the top milk or cream, whipped if desired, or it may be sprinkled with a mixture of two parts maple sugar and one of cinnamon. MAPLE CUSTARD 1 Pint Milk 2'/2 Eggs '/a Teaspoon Salt % Cup Maple Syrup Beat eggs slightly, add % cup syrup and salt, pour slowly on scalded milk. Strain, pour into cups containing ^ tablespoon maple syrup. Set in pan of hot water and bake until firm. (Six servings.) BAKED HONEY CUSTARD 3 Eggs 1/4 Cup Honey 2 Cups Milk (scalded) •/s Teaspoon Powdered Cinnamon Yz Teaspoon Salt Beat eggs lightly, taking care not to make them foamy. Add slowly the honey, milk, cinnamon and salt. Bake in cups set in a pan of water. PUDDING SAUCES COFFEE SAUCE LEMON SAUCE !4 Cup Sugar '/i Cup Light Corn Syrup 1 Cup Boiling Water 1 Tablespoon Cornstarch 1 Tablespoon Butter Substitute {/g Teaspoon Salt 2 Tablespoons Lemon Juice •/a Grated Rind of Lemon '/a Teaspoon Nutmeg Mix sugar, salt, and cornstarch. Add water gradually, stirring constantly. Add the corn syrup. Boil for a few minutes. Remove from fire, add butter substitute, nutmeg, lemon juice and grated rind. (Makes Ij^ cups of sauce — about 6 servings.) FRUIT SAUCE 1/^ Cup Sugar •4 Cup Corn Syrup Yz Cup Fruit Juice </2 Cup Boiling Water 1 Tablespoon Cornstarch Yz Tablespoon Butter Substitute "^ Teaspoon Salt 2 Tablespoons Lemon Juice Yn Grated Rind of Lemon Vi Teaspoon Cinnamon •/a Teaspoon Ginger Mix sugar, salt and cornstarch. Add water gradually, stirring constantly. Add corn syrup, and boil for a few minutes. Remove from fire, add butter substitute, spice, lemon juice, and grated rind. Any fruit juice or a mixture of fruit juices from canned fruit may be used. (Makes 1^4 cups — about 6 servings.) WINE SAUCE %■ P'nt Water V/z Cups Sugar Yz Cups Corn Syrup 1 Small Teaspoon Cornstarch 1 Teaspoon Extract Lemon and Cinnamon Yz Gill Wine Boil water, add cornstarch, dissolved, and the sugar; boil 15 minutes, strain; when about to serve, add extracts and HARD SAUCE Beat 1 cup sugar and J^ cup butter to white cream; add whites 2 eggs; beat few minutes longer; add tablespoon brandy and teaspoon nutmeg; put on ice until needed. 2 Cups strong Coffee % Cup Yellow Corn Syrup 1 Egg 1 Tablespoon Cornstarch Directions: Boil coffee and syrup together. Pour while boiling over the egg and cornstarch. Beat vigorously. Strain and cool. CHOCOLATE CORNSTARCH SAUCE Yz Tablespoon Flour (Rice) I'/j Tablespoons Cornstarch Pinch of Salt 1 Pint Scalded Milk V/z Squares Chocolate % Cup Sugar 2 Eggs Yz Teaspoon Vanilla Mix the cornstarch and flour, and make smooth with a little cold milk. Cook in the scalded milk over water for 10 minutes. Melt the chocolate, add ^ cup sugar and turn into the thickened milk. Beat the whites of the eggs very stiff, add the rest of the sugar and the yolks of the eggs. Stir the hot mixture slowly into the eggs and return to double boiler and stand for a moment or two, but do not cook. Flavor and cool.

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Maple CustardBaked Honey Custard

The bride's cook book