Vegetarian Cook Book

Make a custard of the milk, the yolks of the eggs, the whites of two, and the sugar. Whip the remaining three whites to a stiff froth, with a little sugar, and flavoring the same as for the custard. Cool the custard, and pour into individual glass dishes. Drop spoonfuls of the whites on the custard so as to form islands; or it may be put on with a pastry tube or paper funnel. Drop a little jelly in the center of each island. The custard should be about the same consistency as cream sauce. Do not allow it to cook too long, or it may curdle. SWEET POTATO CUSTARD Sweet potatoes, cooked, II/2 cups. Cream or milk, 2i/^ cups. Sugar, % cup. Eggs, 3. Vanilla. Mash the potatoes well, and thin them down with the cream; then force all through a fine sieve, and add the sugar, vanilla, and well-beaten eggs. Bake in a pan set in a pan of water. CHEAP CUSTARD Eggs, 4. Milk, 1 quart. Sugar, 1/2 cup. Corn-starch, 4 level teaspoons. Beat the eggs; add the sugar in which has been mixed the corn-starch; then add the milk. Bake slowly in a pan set in a pan of hot water. MALTED MILK CUSTARD Horlick's malted milk, 2 tablespoons. Egg yolks, 2. Hot water, 1 cup. Salt. Mix the malted milk with enough of the hot water to make a smooth paste ; add the remainder of the water, and pour it gradually onto the well-beaten yolks. Butter cus- tard cups, pour in the mixture, and let it stand in a pan of boiling water in a moderate oven until the custard is set. GELATINE CUSTARD Milk, 1 quart. Eggs, 2. Sugar, y^ cup. Gelatine, ^ package. Soak the gelatine for one hour or more in water about one hundred and forty degrees j drain, and put into one cup of hot milk; cook until transparent, and add to the custard, which should be previously prepared by stirring the beaten eggs into the hot milk, in which has been dissolved the sugar. Beat all well together, remove from the stove, and pour into molds. HORLICK'S MALTED MILK BLANC-MANGE Horlick's malted milk, 2 tablespoons. Corn-starch, 2 tablespoons. Salt. Sugar, 1 tablespoon. Boiling water, II/2 cups. Vanilla, 14 teaspoon. Mix the starch and malted milk powder with a little cold water into a smooth paste, add the boiling water slowly, cook thoroughly in double boiler, flavor with vanilla, and pour into cold, wet molds. Chill, and serve with soft custard or whipped cream. CORN-STARCH BLANC-MANGE Milk, 1 quart. Corn-starch, 4 heaped tablespoons. Egg whites, 3. Sugar, 1/2 cup. Lemon flavoring. Put three cups of milk into a double boiler, and set over the fire. When scalding hot, add the remaining milk, in which have been dissolved the sugar and the corn-starch. Stir till it is thick and there are no lumps. Flavor with lemon, take from the range, and add the stiffly beaten whites. Pour into molds, and set in a cool place to get firm. A pleasing effect may be obtained by dividing the mixture after it is cooked, and coloring one half pink, then filling each mold one third full of one, and filling up with the other. When turned from the mold, they will look like small, white pyramids capped with pink, or pink with white. A custard to be served with this blanc-mange is made with two cups of milk, the yolks of three eggs, and half of a cup of sugar. Flavor the same as blanc-mange. APPLE WALNUT PUDDING Apples, large, 4.