The Institute cook book

If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue. RICE MERINGUE No. 1 % cup rice Yolks of 4 eggs Vi pound butter Little grated lemon rind 1/2 cup powdered sugar Whites of 4 eggs 1 quart milk 4 tablespoons granulated sugar Juice of 1 lemon Boil the rice in water; while hot add the butter; when cool add the sugar, milk, beaten yolks and lemon. Pour into a buttered pudding dish and cover with a meringue made of the whites of eggs and granulated sugar, flavored with lemon juice. Brown in a hot oven. RICE MERINGUE No. 2 2 tablespoons rice Pinch of salt 1 quart milk Lemon or vanilla flavoring Yolks of 2 eggs Whites of 2 eggs 4 tablespoons sugar 2 tablespoons sugar Cook the rice in a little water; drain and add the yolks, sugar, salt and flavoring. Cover with meringue and brown in the oven. CORNSTARCH PUDDING 3 cups scalded milk 1/3 cup sugar 6 level tablespoons cornstarch Vi teaspoon salt V4 cup cold milk 2 eggs 1 teaspoon vanilla Mix the cornstarch with the cold milk; stir the scalded milk slowly into this mixture and stir over hot water until the cornstarch thickens. Beat the eggs slightly; add sugar and salt; pour over them the cornstarch mixture and cook one minute longer. Serve cold with cream and sugar. CHOCOLATE PUDDING 2 tablespoons cornstarch 2 tablespoons grated chocolate 1 pint milk 1/2 cup sugar Dissolve the cornstarch in a little cold milk or water and add it to the pint of milk which has just been brought to a boil. Add the sugar and chocolate; boil until the mixture thickens; pour into wet molds and set aside to cool. At serving time turn from molds and serve with whipped cream or boiled custard sauce. COCOANUT CORNSTARCH 1 cup shredded cocoanut 1 pint milk 3 tablespoons sugar WTiites of 3 eggs 2 tablespoons cornstarch 1 teaspoon vanilla Custard sauce Mix the sugar and cornstarch in a double boiler; add the milk and stir over the fire until it thickens; then add the cocoanut and cook slowly for half an hour, stirring occasionally. Remove from the fire; add the stiffly beaten whites and the vanilla and pour into a wet mold. Turn from the mold when chilled and serve with custard sauce. COCOANUT JUNKET 4 tablespoons shredded cocoanut 1 junket tablet 1 quart milk 1 tablespoon cold water 2 tablespoons sugar 2 teaspoons vanilla Mix the cocoanut and milk and let them stand in a warm oven for half an hour. Add sugar; strain when dissolved, and add the tablet dissolved in the cold water. Add the flavoring; pour the junket into glasses and let stand in a warm place, until firm. Remove to cool place, and at serving time sprinkle with sugar and cocoanut. Serve with or without cream. MOCK CHARLOTTE Whites of 4 eggs 1/2 cup sugar 3 tablespoons cornstarch V^ teaspoon vanilla 1 cup boiling water Custard sauce Moisten the cornstarch with a little cold water; pour over it the boihng water and sugar and cook until the mixture begins to clarify. Pour while hot over the well-beaten whites of the eggs; PUDDINGS AND DESSERTS FamllyofFJu'r mix and flavor and turn into a bowl that has been rinsed in cold water. At serving time turn out and pour custard around it. ORANGE PUDDING 2 oranges Yolks of 2 eggs