Peaches in Custard. — Select large,
ripe, freestone peaches. Peel them
carefully. Open each just far
enough to enable you to extract the
stone and to slip into its place a
maraschino cherry. Have ready a
custard made by cooking together in
a double boiler three cupfuls of milk
and four table - spoonfuls of sugar
until the milk is scalding hot and the
sugar entirely dissolved, and then
adding slowly the separately beaten
yolks and whites of five eggs✪ Peaches in Custard. Stir
the custard constantly until it thick-
ens, and let it become thoroughly
cold before flavoring it with a little
maraschino. When this has been
done, dip each peach in the custard,
and then sprinkle it with powdered
sugar. Arrange the peaches in a
93
Plum Custard
CUSTARDS
Rice Custard
deep dish, and put this in ice. It
may be set in a pan and cracked ice
heaped about it, that the fruit may be
completely chilled. Set the custard
also where it will become very cold.
Just before serving pour the re-
mainder of the custard around the
peaches — not over them — and heap
whipped cream on top of the fruit.
This dessert is especially good when
made from fresh peaches, but in
winter the preserved fruit may be
used, or even canned peaches. Of
the latter, however, only the very
best quality will serve.
Plum Custard. — Stone and stew
a pint of plums. Lay them in the
bottom of a pudding - dish, sprinkle
with sugar, and pour over them a
cream made by cooking together un-
til thick and smooth two cupfuls
of milk and two table-spoonfuls of
flour, and adding to this after it comes
from the fire a table - spoonful of
butter and the yolks of three eggs✪ Plum Custard,
beaten light. Bake the cream-cover-
ed plums ten minutes, cover them with
a meringue made of the whites of the
eggs beaten with three table-spoon-
fuls of powdered sugar, brown lightly,
and eat cold with cream.
Quince Custard. — Pare the quinces,
and simmer them gently till they are
tender, in as much water as will bare-
ly cover them. Pour off the juice and
strain it through a jelly-bag. Boil a
pint of it with 5 ozs. of loaf sugar, and
mix it very gradually while hot with
the yolks of ten well -beaten egg✪ Quince Custards.
Pour the custard into a heated jug,
put this into a saucepan of hot water,
and stir over the fire until the cus-
tard begins to thicken. Pour it into
glasses and it is ready for serving.
Raspberry Custard.— Bruise lightly
some freshly gathered, ripe raspber-
ries ; sprinkle a little sugar over them,
and heat them gently to draw out the
juice. Pour the juice off, and with a
pint of it mix very gradually the well-
beaten yolks of three eggs. Stir the
custard over a gentle fire for a few
minutes, pour it out, and when it is
cool mix with it a table-spoonful of
strained lemon-juice and a quarter
of a pint of thick cream. Serve in
glasses. Time, six or seven minutes
to heat the custard.
Raspberry - fool. — Put a pint of ✪ Raspberry Custard
Page 108 · 5 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peaches in Custard. — Select large, ripe, freestone peaches. Peel them carefully. Open each just far enough to enable you to extract the stone and to slip into its place a maraschino cherry. Have ready a custard made by cooking together in a double boiler three cupfuls of milk and four table - spoonfuls of sugar until the milk is scalding hot and the sugar entirely dissolved, and then adding slowly the separately beaten yolks and whites of five eggs. Stir the custard constantly until it thickens, and let it become thoroughly cold before flavoring it with a little maraschino. When this has been done, dip each peach in the custard, and then sprinkle it with powdered sugar. Arrange the peaches in a
Plum Custard
Rice Custard
deep dish, and put this in ice. It may be set in a pan and cracked ice heaped about it, that the fruit may be completely chilled. Set the custard also where it will become very cold. Just before serving pour the remainder of the custard around the peaches — not over them — and heap whipped cream on top of the fruit. This dessert is especially good when made from fresh peaches, but in winter the preserved fruit may be used, or even canned peaches. Of the latter, however, only the very best quality will serve.
Plum Custard. — Stone and stew a pint of plums. Lay them in the bottom of a pudding - dish, sprinkle with sugar, and pour over them a cream made by cooking together until thick and smooth two cupfuls of milk and two table-spoonfuls of flour, and adding to this after it comes from the fire a table - spoonful of butter and the yolks of three eggs, beaten light. Bake the cream-covered plums ten minutes, cover them with a meringue made of the whites of the eggs beaten with three table-spoonfuls of powdered sugar, brown lightly, and eat cold with cream.
Quince Custard. — Pare the quinces, and simmer them gently till they are tender, in as much water as will barely cover them. Pour off the juice and strain it through a jelly-bag. Boil a pint of it with 5 ozs. of loaf sugar, and mix it very gradually while hot with the yolks of ten well -beaten eggs. Pour the custard into a heated jug, put this into a saucepan of hot water, and stir over the fire until the custard begins to thicken. Pour it into glasses and it is ready for serving.
Raspberry Custard.— Bruise lightly some freshly gathered, ripe raspberries ; sprinkle a little sugar over them, and heat them gently to draw out the juice. Pour the juice off, and with a pint of it mix very gradually the wellbeaten yolks of three eggs. Stir the custard over a gentle fire for a few
minutes, pour it out, and when it is cool mix with it a table-spoonful of strained lemon-juice and a quarter of a pint of thick cream. Serve in glasses. Time, six or seven minutes to heat the custard.
Raspberry - fool. — Put a pint of
Records on this page
Peaches in CustardPlum CustardQuince CustardRaspberry CustardRaspberry Fool