The easiest way in housekeeping and cooking

Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour on the milk very slowly, stirring constantly. Bake in a pudding-dish or in cups. If in cups, set them in a baking-pan, and half fill it with boiling water. Grate nutmeg over each. The secret of a good custard is in slow baking and the most careful watching. Test often with a knife-blade, and do not bake an instant after the blade comes out smooth and clean. To be eaten cold. Six eggs are generally used ; but four are plenty. Boiled Custard. One quart of milk ; three or four eggs ; one cup of sugar ; one teaspoonful of vanilla ; half a teaspoonful of salt ; one teaspoonful of corn-starch. Boil the milk. Dissolve the corn-starch in a little cold water, and boil in the milk five minutes. It prevents the custard from curdling, which otherwise it is very apt to do. Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring. Take at once from the fire, and, when cool, pour either into a large glass dish, covering with a meringue of the whites, or into small glasses with a little jelly or jam at the bottom of each. Or the whites can be used in making an apple-float, as below, and the yolks for the custard. For Cocoanut Custard add a cup of grated cocoanut ; for Chocolate, two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water. Tipsy Pudding. Make a boiled custard as directed. Half fill a deep dish with any light, stale cake. Add to a teacup of wine a teacup of boiling water, and pour over it. Add the custard just before serving. Apple Float. Six good, acid apples stewed and strained. When cold, add a teacupful of sugar, half a teaspoonful of vanilla, and the beaten whites of three or four eggs. Serve at once. Blancmange. One quart of milk ; one cup of sugar ; half a package of gelatine ; half a teaspoonful of salt ; a teaspoonful of any essence liked. Soak the gelatine ten minutes in half a cup of cold water. Boil the milk, and add gelatine and the other ingredients. Strain into molds, and let it stand in a cold place all night to harden. For chocolate blancmange add two tablespoonfuls of scraped chocolate dissolved in a little boiling water. Spanish Cream. Make a blancmange as on p. 238 ; but, just before taking from the fire, add the yolks of four eggs, and then strain. The whites can be used for meringues. Whipped Cream. One pint of rich cream ; one cup of sugar ; one glass of sherry or Madeira. Mix all, and put on the ice an hour, as cream whips much better when chilled. Using a whip- churn enables it to be done in a few minutes ; but a fork or egg-beater will answer. Skim off all the froth as it rises, and lay on a sieve to drain, returning the cream which drips away to be whipped over again. Set on the ice a short time before serving. Charlotte Russe. Make a sponge cake as on p. 216, and line a Charlotte mold with it, cutting a piece the size of the bottom, and fitting the rest around the sides. Fill with cream whipped as above, and let it stand on the ice to set a little. This is the easiest form of Charlotte. It is improved by the beaten whites of three eggs stirred into the cream. Flavor with half a teaspoonful of vanilla if liked. Bavarian Cream.