Mary Jane's cook book

Melt the sugar on the top of the stove till it browns and begins to smoke. Then add it gradually, while stirring constantly, to the cream, which should be heated but not boiling. When cool add the well beaten yolks of the eggs, strain into custard cups or baking dish and steam for 10 minutes. SOUFFLE CUSTARD. Flour, y2 cup. Milk, 1 pint. Salt, tiny pinch. Butter, 2 tablespoons. Sugar, 2 tablespoons. Eggs, 5. Mix the flour, sugar and salt to a paste with a bit of cold milk. Turn this quickly into a pint of scalding milk on the fire and stir rapidly till thick and smooth. Cover and let cook for 10 minutes. Add the butter, cut in bits, and the beaten egg yolks. Stir for a moment longer, then cover and set aside for 10 minutes. Whip the egg whites until stiff and beat them lightly into the custard, turn into a pudding dish set in a pan of water and bake. Have the oven very hot and serve immediately when done as it soon falls. CHOCOLATE RICE CUSTARD. Unsweetened chocolate, 1 Salt, 1 teaspoon. square. Milk, 2 cups. Eggs, 3. Brown sugar, 1 cup. Boiled rice, IVs cups. Vanilla extract, 3 drops. Melt chocolate in double boiler, add milk, sugar and salt, and heat all together well. Pour this custard over the rice in a baking dish, add the eggs, beaten light, and vanilla and stir all well. Bake till it puffs up nicely and serve at once with sweetened or whipped cream. Grandmother Nell. ORANGE CREAM CUSTARD. Cornstarch, 2 tablespoons. Lemon, 1. Sugar, 1 cup. Egg yolk, 1. Oranges, 4. Boiling water, 2 cups. Butter, size of a walnut. Mix cornstarch and sugar, add juice of 2 oranges and the lemon and grated rind of one orange. Stir till smooth, add well beaten egg yolk and water. Cook in double boiler. Pour onto the pulp of the other 2 oranges which have been cut fine and allowed to stand covered with powdered sugar for y2 hour. Chill thoroughly and serve with whipped cream. CHOCOLATE CUSTARD PUDDING. Bread, 2 slices. Milk, 2 cups. Boiling water, 1 cup. Sugar, % CUp. Cocoa, 2 heaping tablespoons. Eggs, 2. Salt, a pinch. Vanilla, 1 teaspoon. Crumble the bread, add boiling water and mash with a potato masher. Into this stir the cocoa. Make a custard of the milk, warmed, sugar, beaten eggs and salt, and pour over first mixture. Flavor with vanilla and pour into a baking dish or custard cups. Set in a pan of hot water and bake in a slow oven from 1^ to 2 hours. Test with a silver knife as for any custard. Serve cold with plain or whipped cream. Crank on Cooking, Arlington Heights. BAKED CUSTARD. Use the same proportions as for Boiled Custard. When the scalded milk has been poured into the sugar and eggs, beaten to a cream, turn into a pudding dish or custard cups, grate nutmeg over the top and stand in a pan of water. Bake in a slow oven until firm or until a silver knife run into it comes out clean. It must be watched, as too much cooking will cause it to separate. CHOCOLATE SOUFFLE. Unsweetened chocolate, 1/2 Butter, 1 cup. cake. Milk, 1 quart. Sugar, 2 cups. Bread crumbs, 1 pint. Nutmeg, a pinch. Eggs, 4. Seeded raisins, 1 cup. Blanched almonds, 1 cup.