San Rafael cook book, 1906

Put 1 quart milk in double boiler; 1 cup sugar, 1 tablespoon of corn starch wet in a little cold milk, are to be added to the milk when boiling. Remove from the fire, add the beaten yolks of 3 eggs; when cool add 1 teaspoon of vanilla, and pour into a glass dish. Just before serving, beat the whites very stiff and drop over the top. This is nice poured over stale cake soaked in wine, over sliced oranges, or over strawberries or raspberries. BAKED CUSTARD— Mrs. W. F, Jones. Beat 4 eggs light; add % cup of sugar, 1 pint of milk, and nutmeg to taste. When well mixed, pour into a pudding dish and drop into the center % cup of table syrup; do not stir again. Put in a pan of water and bake in a mode-ate oven until it sets. When cold, loosen the edges and turn upon a platter. The syrup forms a sauce. If properly made, this is very nice. The use of ma^le syrup or caramel syrup makes a variety. These proportions without the syrup make delicious cup custards, or a boiled custard. LEMON CUSTARD— Mrs. W. F. Jones. 5 eggs, the yolks beaten with 1 large cup of sugar; add the juice and grated rind of 2 lemons. Cook in double boiler, stirring constantly until it bubbles and thickens. Beat the whites to a stiff froth and gently stir the mixture into them. Dip into lemonade glasses, and serve when cold. This makes about enough for 11 people, and is delicious. ORANGE PUDDING— Mrs. C. H. Clickner. Peel and slice 4 large oranges and sprinkle over them 1 cup of sugar, and let stand 1 hour to draw out juice. Heat 1 pint of milk to boiling point, add 2 tablespoons corn starch wet in a little cold milk, the yolks of 3 eggs and white of 1 beaten light. Beat the remaining 2 whites very stiff, add 4 tablespoons sugar, put on top and brown. Serve cold. ORANGE CREAM— Mrs. Orey J. Short. 4 oranges, squeeze out juice, add 1 cup sugar and let stand. To 1 qt. nearly boiling milk, add two tablespoons corn starch wet with a little cold milk, and beaten yolks of 3 eggs; cook until thick. When cool mix with orange and frost with the beaten whites of the eggs and half cup sugar, flavor with a little lemon. Brown lightly. STRAWBERRY CREAM OR SNOW— Mrs. W. F. Jones. Whites of 4 eggs beaten to a stiff froth; 1 pint of strawberries passed through a colander and sweetened to taste. Stir gradually and gently into the eggs. Other berries and apple sauce are nice the same way. DANISH PUDDING— Mrs. W. F. Jones. Dissolve 1 cup of sago or the same of pearl tapioca in a quart of water, and cook until clear. Add 1 glass of sour jelly or 1 pint of stewed rhubarb, and when cold serve with whipped cream. With the rhubarb do not use quite so much water; but it must not be too stiff or it will be tough. Sweeten to taste. MARSH MALLOW PUDDING— Mrs. Wm. L. Jones, Cloverdale. 2 teaspoons gelatine (Knox), dissolved in % cup of water over steam. Whites of 5 eggs, pinch of salt, % cup sugar. Add sugar gradually and beat half an hour with Dover egg beater. Also add gelatine slowly, after straining. Pour in shallow, straight sided pan or vegetable dish. Before serving cut in squares and roll in powdered sugar. May be molded in mold, with whipped cream in center. MARSHMALLOW PUDDING— Mrs. C. C. Stevenson. 1 tablespoon gelatine, % cup cold water and % cup boiling water, 1 cup sugar, whites of 3 eggs, flavor with vanilla. Put gelatine to soak in the half cup cold water for 15 minutes, add enough boiling water to fill cup aid let stand 15 minutes longer, beat the whites of eggs stiff and add the sugar; add gelatine with the vanilla and beat for % hour in a cool place. Strain the gelatine before adding to the eggs. MARSHMAtLOW DESSERT— Mrs. Geo. Foster.