SOFT CARAMEL CUSTARD— Take 1 quart of milk, | cup of sugar, 6 eggs, ^ teaspoon of salt. Put the milk on to boil, reserv- ing a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying-jDan until it becomes liquid and just be- gins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. CHOCOLATE CUSTARD.— Use i lb. Baker's prepared cocoa to 1 quart of milk. Mix the milk and scraped chocolate to a thick paste; boil 15 minutes; while warm stir in 3 tablespoons sugar, and set it away to cool. Beat 8 eggs✪ Chocolate Custard well, and stir into this mixture. Bake in cups. It may be served with a macaroon on top of each. COCOANUT CUSTARD — One quart milk, yolks of 4 eggs, 6 ta- blespoons of sugar, 2 tablespoons corn==starch and 1 teaspoon vanilla 414 DESSEETS flavoring. Put milk, sugar and eggs on the stove in a fettle of hot water, or use a double boiler; when the milk begins to simmer add the corn=starch dissolved in a little cold milk; boil 3 minutes. When cool add the flavoring and cover the top with grated cocoanut. CUSTARD FLOAT. — Put 4 large tablespoons of chocolate in 1 quart of milk; dissolve it well, and heat it in a double boiler; add the wellsbeaten yolks of 4 eggs, ^ cup of sugar, 1 tablespoon of corn= starch, and 1 teaspoon of vanilla✪ Custard Float; boil about as long as corn=starch custard, and then put on ice to cool. When ready to serve pour into a glass dish, and put the welhbeaten whites of the 4 eggs or top. It will be relished by those who like chocolate. LEMON CUSTARD.— Take 1 pint of fresh milk, 1 lemon, -| cup sugar, yolks of 4 eggs✪ Lemon Custard. Put the milk to scald in the double boiler; add the grated rind and strained juice of the lemon to the sugar; beat the yolks of eggs stiff, then mix with the sugar and lemon, and stir it into the milk when scalding hot; take it from the fire immedi- ately as it must not boil. When it has cooled a little fill it into the custard=cups. The white of 1 egg and 2 tablespoons of sugar may be made into frosting and a portion placed on each custard. RENNET CUSTARD.— Heat 1 quart of milk until it is luke- warm; add 2 tablespoons of rennet (see our recii^e for preparing it> although it can be bought at the stores), 2 tablespoons of lemon juice, and 4 tablespoons of sugar✪ Rennet Custard; stir the ingredients gently to- gether; as soon as they are mixed pour the custard immediately into the bowl in which it is to be served. Set it on the ice as soon as it is cool, and serve it for dessert, with preserves or cream and sugar. It will be firm in about 2 hours, and should be served soon after. OST KAKA [of Sweden). — This is rennet custard served with cinnamon and cream. CUSTARD SOUFFLE.— Use 2 cups milk, 2 tablespoons butter, •| cup sugar, 4 eggs, 2 teaspoons of flour, 1 teaspoon of vanilla✪ Custard Souffle. Scald the milk in a double boiler, and when hot add the yolks of the eggs well beaten with the sugar and flour; take from the fire as soon as it begins to thicken, and stir in the butter; beat the whites of the eggs to a stiff froth, and cut it into the custard lightly, and bake \ hour in a slow oven. Servo as soon as taken from the oven.

AI-modernized reading of the original text

SOFT CARAMEL CUSTARD— Take 1 quart of milk, | cup of sugar, 6 eggs, ^ teaspoon of salt. Put the milk on to boil, reserving a cupful. Beat the eggs and add the cold milk to them. Stir the sugar in a small frying-pan until it becomes liquid and just begins to smoke. Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken. Set away to cool. Serve in glasses. CHOCOLATE CUSTARD.— Use i lb. Baker's prepared cocoa to 1 quart of milk. Mix the milk and scraped chocolate to a thick paste; boil 15 minutes; while warm stir in 3 tablespoons sugar, and set it away to cool. Beat 8 eggs well, and stir into this mixture. Bake in cups. It may be served with a macaroon on top of each. COCOANUT CUSTARD — One quart milk, yolks of 4 eggs, 6 tablespoons of sugar, 2 tablespoons corn=starch and 1 teaspoon vanilla flavoring. Put milk, sugar and eggs on the stove in a kettle of hot water, or use a double boiler; when the milk begins to simmer add the corn=starch dissolved in a little cold milk; boil 3 minutes. When cool add the flavoring and cover the top with grated cocoanut. CUSTARD FLOAT. — Put 4 large tablespoons of chocolate in 1 quart of milk; dissolve it well, and heat it in a double boiler; add the well-beaten yolks of 4 eggs, ^ cup of sugar, 1 tablespoon of corn= starch, and 1 teaspoon of vanilla; boil about as long as corn=starch custard, and then put on ice to cool. When ready to serve pour into a glass dish, and put the well-beaten whites of the 4 eggs on top. It will be relished by those who like chocolate. LEMON CUSTARD.— Take 1 pint of fresh milk, 1 lemon, -| cup sugar, yolks of 4 eggs. Put the milk to scald in the double boiler; add the grated rind and strained juice of the lemon to the sugar; beat the yolks of eggs stiff, then mix with the sugar and lemon, and stir it into the milk when scalding hot; take it from the fire immediately as it must not boil. When it has cooled a little fill it into the custard=cups. The white of 1 egg and 2 tablespoons of sugar may be made into frosting and a portion placed on each custard. RENNET CUSTARD.— Heat 1 quart of milk until it is lukewarm; add 2 tablespoons of rennet (see our recipe for preparing it) although it can be bought at the stores), 2 tablespoons of lemon juice, and 4 tablespoons of sugar; stir the ingredients gently together; as soon as they are mixed pour the custard immediately into the bowl in which it is to be served. Set it on the ice as soon as it is cool, and serve it for dessert, with preserves or cream and sugar. It will be firm in about 2 hours, and should be served soon after. OST KAKA (of Sweden). — This is rennet custard served with cinnamon and cream. CUSTARD SOUFFLE.— Use 2 cups milk, 2 tablespoons butter, •| cup sugar, 4 eggs, 2 teaspoons of flour, 1 teaspoon of vanilla. Scald the milk in a double boiler, and when hot add the yolks of the eggs well beaten with the sugar and flour; take from the fire as soon as it begins to thicken, and stir in the butter; beat the whites of the eggs to a stiff froth, and cut it into the custard lightly, and bake \ hour in a slow oven. Servo as soon as taken from the oven.

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Boiled CustardCocoanut CustardChocolate CustardAlmond CustardsSoft Caramel CustardCustard FloatLemon CustardRennet CustardCustard Souffle

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