BAKED CUSTARD.— Scald 4 cups milk; beat the yolks of 4 eggs, add 4 tablesi3oons of sugar and ^ teaspoon of salt; pour on the scalded milk and bake in cups set in a dripping-pan with boiling water in the bottom; grate nutmeg on to✪ Baked Custardi^. Time to bake, about 20 minutes. Or it can be steamed in a bowl or in cups. Six eggs are often used, but it is nice with 4. Nutmeg is the kernel of the fruit of an evergreen tree now cultivated in the West India Islands, etc. It contains about &i of a pungent essential oil. It is aromatic, stimu- lant, and contains narcotic properties. Nutmeg is injur- ious to many people, causing what is called heart^burn. BOILED CUSTARD — Bring 2 cups milk to the boil; beat the yolks of 3 eggs, add 3 tablespoons of sugar, ^ saltspoon salt, and beat well; add the boiling milk slowly, set it in a double boiler and cook till thick; when jpartly cool stir in ^ teas^Doon of vanilla or any other flavor- ing preferred. One half teaspoon of corn=starch dissolved in a little cold water and boiled with the milk will prevent the custard from curdling which it is sometimes apt to do. A meringue can be made of the whites and spread over the top when cool, if desired. For a chocolate custard add |- square of chocolate, melted. For cocoanut add | cup grated cocoanut. Lemon or orange jelly can be cut in cubes and added if desired for variety, or canned or candied fruits, can be added. CORN=STARCH CUSTARD — Beat together the yolks of 3 eggs, 1 cup sugar and 1 teaspoon corn^starch; add 2 cups boiling milk, let boil 10 minutes, add 1 teaspoon butter, and when cooled a little, ^ tea- spoon of any flavoring extract liked best. NUTMEG. SESSEETS 413 ALMOND CUSTARDS.— Make a boiled custard with 1 pint of milk, the yolks of 4 eggs, 4 tablesx)oons of sugar, and 1 saltspoon of salt. When cold, add -| cup of finely chox3ped almonds and 1 tea- spoon of vanilla. Serve in glasses with whipped cream sprinkled with finely = shredded almonds. APPLE CUSTARD. — Take 1 pint stewed apples, sweetened and cooled; 1 pint sweet milk, 4 eggs, well beaten. Mix the apple, milk and eggs, put in the baking=dish, grate a little nutmeg over the top, and bake ^ hour. ARROWROOT CUSTARD — Two cups of boiling milk, 3 heaping teaspoons arrowroot wet with a little cold milk, 2 tablespoons of sugar beaten with 1 egg. Mix the paste with the boiling milk, stirring briskly; take from the fire, stir in the egg and sugar, and boil 2 min- utes ; flavor to taste and add a pinch of salt. This is very light and delicate, and suitable for invalids. BANANA CUSTARD. — Make a plain boiled custard, and when cool, pour it over bananas cut in thin slices. FRUIT CUSTARDS — Make the same as banana custard, using any kind of fruit desired, either fresh or canned. BENGAL CUSTARD — Take 1 quart of milk, 3 tablespoons of rice flour, 3 welhbeaten eggs, 3 tablespoons of sugar, or more if liked. Scald the milk in a double boiler, beat the eggs, rice flour, and sugar together, and flavor with nutmeg or vanilla. Bake or steam in cus- tard=cups. If baked, place the cups in a dripping=pan of hot water and the cups will not be discolored. ✪ Boiled Custard

AI-modernized reading of the original text

BAKED CUSTARD.— Scald 4 cups milk; beat the yolks of 4 eggs, add 4 tablespoons of sugar and ^ teaspoon of salt; pour on the scalded milk and bake in cups set in a dripping-pan with boiling water in the bottom; grate nutmeg on top. Time to bake, about 20 minutes. Or it can be steamed in a bowl or in cups. Six eggs are often used, but it is nice with 4. Nutmeg is the kernel of the fruit of an evergreen tree now cultivated in the West India Islands, etc. It contains about &i of a pungent essential oil. It is aromatic, stimulant, and contains narcotic properties. Nutmeg is injurious to many people, causing what is called heart^burn. BOILED CUSTARD — Bring 2 cups milk to the boil; beat the yolks of 3 eggs, add 3 tablespoons of sugar, ^ saltspoon salt, and beat well; add the boiling milk slowly, set it in a double boiler and cook till thick; when partly cool stir in ^ teaspoon of vanilla or any other flavoring preferred. One half teaspoon of corn=starch dissolved in a little cold water and boiled with the milk will prevent the custard from curdling which it is sometimes apt to do. A meringue can be made of the whites and spread over the top when cool, if desired. For a chocolate custard add |- square of chocolate, melted. For cocoanut add | cup grated cocoanut. Lemon or orange jelly can be cut in cubes and added if desired for variety, or canned or candied fruits, can be added. CORN=STARCH CUSTARD — Beat together the yolks of 3 eggs, 1 cup sugar and 1 teaspoon corn^starch; add 2 cups boiling milk, let boil 10 minutes, add 1 teaspoon butter, and when cooled a little, ^ teaspoon of any flavoring extract liked best. NUTMEG. ALMOND CUSTARDS.— Make a boiled custard with 1 pint of milk, the yolks of 4 eggs, 4 tablespoons of sugar, and 1 saltspoon of salt. When cold, add -| cup of finely chopped almonds and 1 teaspoon of vanilla. Serve in glasses with whipped cream sprinkled with finely shredded almonds. APPLE CUSTARD. — Take 1 pint stewed apples, sweetened and cooled; 1 pint sweet milk, 4 eggs, well beaten. Mix the apple, milk and eggs, put in the baking=dish, grate a little nutmeg over the top, and bake ^ hour. ARROWROOT CUSTARD — Two cups of boiling milk, 3 heaping teaspoons arrowroot wet with a little cold milk, 2 tablespoons of sugar beaten with 1 egg. Mix the paste with the boiling milk, stirring briskly; take from the fire, stir in the egg and sugar, and boil 2 minutes ; flavor to taste and add a pinch of salt. This is very light and delicate, and suitable for invalids. BANANA CUSTARD. — Make a plain boiled custard, and when cool, pour it over bananas cut in thin slices. FRUIT CUSTARDS — Make the same as banana custard, using any kind of fruit desired, either fresh or canned. BENGAL CUSTARD — Take 1 quart of milk, 3 tablespoons of rice flour, 3 well-beaten eggs, 3 tablespoons of sugar, or more if liked. Scald the milk in a double boiler, beat the eggs, rice flour, and sugar together, and flavor with nutmeg or vanilla. Bake or steam in custard=cups. If baked, place the cups in a dripping=pan of hot water and the cups will not be discolored.

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Baked CustardBoiled CustardCocoanut CustardChocolate CustardCornstarch CustardAlmond CustardsApple CustardArrowroot CustardBanana CustardFruit CustardsBengal Custard

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