The complete cook book

To one quart of milk allow six to eight eggs, yolks and whites beaten separately. Put the milk in a double boiler, and while it is coming to a boil beat the yolks with one and a half cups of sugar until very light. When the milk has reached boiling point, remove from the fire and allow it to cool five minutes, then pour it very hot over the eggs and sugar. Wash the boiler, return the custard and stir over the fire until quite thick. Add a dash of black pepper and strain through a wire sieve. When cold flavor with vanilla to taste and freeze. SILVY'S SWEET POTATO CUSTARD. Boil until done one pint of sweet potatoes, and while still hot add to them one-half pint of butter and mash well. Now add one-half pint of rich milk and press ii, through a colander. Cream the yolks of four eggs with one cup of sugar, and add to [the potatoes ; flavor with nutmeg and one-quarter cup of brandy; then add the whites of four eggs beaten to a high froth. Bake in a pie pan lined with paste and without a top crust. When done sift powdered sugar over the top. BOILED CUSTARD. Let one quart of sweet milk come to a boil; have the yolks of four eggs and the whites of two beaten very 246 The Complete Cook Book. light, with four tablespoonfuls of sugar, and over this pour the hot milk, and stir together; then return it to the stove until it thickens. When cool flavor with vanilla and add the whites of two eggs, well beaten, with one tablespoonf ul of powdered sugar. GRANDMOTHER'S SNOW CUSTARD. One and one-half tablespoonfuls of gelatine, cover with one-half cup of cold water until dissolved; then add one cup of boiling water and stir until it is thoroughly dissolved. Sweeten with one-quarter cup of sugar and flavor with the juice of two lemons. Strain and set in the ice box until it congeals. Pour a rich boiled custard in a glass bowl. When your gelatine is hard beat the whites of two eggs to a stiff froth and mash the gelatine with a fork in small pieces and whip it in the stiff egg white; then pour it on top of the boiled custard and serve. ITALIAN CUSTARD. Italian custard is delicious, and the novice may prepare it. Allow one egg to each person; beat the yolka to a cream and add sugar and lemon juice to taste, beating all the while. The eggs should thicken like cream. Put this into custard glasses. Beat the whites to a stiff froth and when perfectly stiff, whip in a little currant jelly and beat until evenly colored. Heap this upon the custard in the glasses. Set in the ice box and serve very cold. CREOLE ORANGE CUSTARD. The juice of six large oranges, strained and sweetened; stir over a slow fire until the sugar is thoroughly dissolved, taking off the scum. When nearly cold add the yolks of six eggs well beaten and a pint of milk, which has been boiled. Stir all until thickened. Serve in glasses, beating the whites of the eggs with two tablespoonfuls of sugar to each egg, and placing over each glass. The Complete Cook Book. 247 NICE BOILED CUSTARD. To every quart of railk, allow six eggs and a cup of white sugar. Set the milk to hoil ; beat the whites of the eggs with a half- cup of sugar, and drop into the boiling milk for two minutes; then with a skimmer remove the boiled whites, and put on a dish to cool. When the whites are taken off stir into the milk the yolks and sugar, previously well beaten up together. Add rose, lemon, or peach-leaf flavoring. Run this through a sieve into the bowl you expect to serve it in ; then pile up the whites on the custard. The whites can be boiled without beating them with sugar. ORANGE CHARLOTTE.