Raleigh recipe book

Rub two scant tablespoons of butter to a cream, stir in two tablespoons of flour, pour on gradually one cup of hot milk and cook eight minutes in a double boiler, stirring constantly. Separate yolks and whites of four eggs, put whites in the ice chest, beat the yolks, stir in two tablespoons of sugar and add to the milk, etc. Set away to cool. Half an hour before serving, beat the whites stiff and cut them into the custard lightly. Bake in buttered pudding dish in a moderate oven for thirty minutes. Serve at once with hard butter sauce, or liquid sauce if desired, Mrs. V. E. Tvkker. VINEGAR CUSTARD 2 cups sugar 1 tablespoon flour 4 eggs Y2 cup vinegar % cup butter Cook the sugar, butter and vinegar together for a few minutes. Beat the eggs and add to them the flour mixed with water. When the first mixture is cool add to it the eggs and flour. Put on a rich pastry and bake. This is enough for three pies. Mrs. Charles Parmer. JELLY CUSTARD 4 eggs 1 cup butter 1 cup sugar 1 cup jelly Cream butter and sugar together. Stir in this the egg yolks, then the jelly and lastly the beaten whites. Spread on a rich pastry and bake. Mrs. Charles Farmer. BOILED CUSTARD 1 quart milk 1 rounded teaspoon corn starch Yolks of 6 eggs Virginia Dare vanilla to taste 6 tablespoons sugar (level) Scald milk well in double boiler, then add it very gradually to the six well beaten yolks, return to the fire and add immediately the teaspoon of corn starch dissolved in a little milk. Stir this mixture constantly until it begins to thicken. As soon as you feel it thickening even the least bit take off fire and stir in sugar and vanilla and set aside to cool. This custard should be cooked over a very moderate fire in a double boiler. Beat the whites of the six eggs stiff and add about two tablespoons of sugar, then pour scalding water over it to keep it from falling. When you put the custard in cups, put a little of this white of egg on top of each cup and it makes a pretty dessert. Mrs. George Syme. COCOANUT CUSTARD 1/4 lb white sugar ■ i/o glass of sherry wine. 14 lb grated cocoanut 1 scant teaspoon of Virginia 3% ounces of butter Dare extract Whites of six eggs Bake in a moderate oven on a very rich crust. Makes two custards. Mrs. V. E. Turner. LENA'S DELIGHT 1 quart sweet milk . ly^ envelopes Chalmer's Gela- 3 eggs ' tine 1 cup sugar ■ 1 quart can sliced pineapple. 1 small bottle cherries 1 teaspoon Virginia Dare ex- 1 pint cream tract vanilla Put milk in saucepan and bring to a boil, to this add 1 cup sugar and the 3 eggs beaten together. Stir over fire until it thickens. Dissolve gelatine in a cup of water, add this and the juices of pineapple and cherries to the custard after it is taken from the stove, also the teaspoon of vanilla. Cut up pineapple in small pieces, add this and the cherries and pint of cream which has been whipped, to the custard when it has cooled. Pour in mould and put in ice box to chill. Mrs. Graham Andrews. ITALIAN CREAM Soak envelope of Chalmer's Gelatine or % box of Nelson's Gelatine IV2 hours in cold milk. Place one quart of sweet rich milk in vessel and when boiling stir in beaten yolks of 8 eggs, and a half cup of sugar. Highest Purity f\^ '<^^ uEJ HJ2 dS^ ;_i) Shredded and Granulated