Caramel Custard

Ingredients

• one cup butter
• one cup sugar
• five eggs
• one full cup pressed damson preserves
• a tablespoon vanilla

Method

1. 1

   Cream together butter and sugar, add beaten eggs and preserves.

2. 2

   Beat all together very light and season with vanilla.

3. 3

   Bake on pastry.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 50. The excerpt below is the record exactly as published.

CARAMEL CUSTARD. Two tablespoonfuls corn starch, one-half cup sweet milk, three cups brown sugar, four eggs, one teaspoonful vanilla, two tablespoon- fuls melted butter. Beat eggs and sugar together, then add the other ingredients, one-half pint of flour and one heaping tablespoon Snowdrift rubbed together, one pinch Royal Baking Powder. Mix with sweet milk or water. Line two pie plates with the pastry and pour in the filling and bake in moderate oven. — Mrs. E. G. Cheatham. BUTTER SCOTCH PIE. One cup brown sugar, one cup warm water, two tablespoonfuls flour, yolks of two eggs, butter size of an egg. Mix and boil until thick, flavor with vanilla and pour into baked crust. Make meringue of whipped whites of the eggs and two tablespoonfuls powdered sugar. Bake until brown. — ^NIrs. M. F. M.vrkham. MOLASSES CUSTARD. One tea cup molasses, one tea cup milk, one-half tea cup sifted flour, one egg, one tablespoonful lard or butter. Flavor to taste Avith vanilla or spice. If sweet milk, a pinch of soda; if sour milk, a teaspoon- ful of soda.— Mrs. M. F. Markham. LEMOX CL^STARD. Grate rind of two lemons, juice of one lemon, three eggs, one half cup butter, three cups sugar, two tablespoonfuls flour to thicken. Cook slowly. — Mrs. C. B. Laws. CHOCOLATE CUSTARD. Dissolve chocolate, four eggs, two cups sugar, one cup butter. Cook slowly. — Mrs. C. B. Laws. CHESS CUSTARD. Yolks of tAvo eggs, one cup sugar, butter size of an egg. Beat well and cook slowly; when brown take out of the oven and add meringue, flavor with vanilla. — Mrs. T. L. Bailey. CHOCOLATE CUSTARD. One cup milk, one and one-half tablespoonfuls chocolate, yolks of two eggs, three-fourths cup white sugar, two tablespoonfuls flour. Let milk come to a boil, in double boiler, add chocolate, sugar, flour and eggs beaten together; stir until thick. Cream together, one and one-half table- spoonfuls butter and three-fourths cup brown sugar and one teaspoonful vanilla. First spread the chocolate filling on a cooked pie crust, then spread the caramel filling and lastly the whites of two eggs to which two tablespoonfuls of sugar have been added"^ and bake a light brown. — Miss Axxie Louise Vaughax. LEMOX CUSTARD. Four eggs, beaten separately, one cup sugar, one table- spoonful butter, one tablespoonful flour in one-half cup water, one lemon. This makes two pies. — Mrs. E. E. Bernard. 49 USE DAN RIVER SELF-RISING FLOUR ^OVR PINTS of jelly in each package of KNOX GELATINE AUNT PEARL'S SWEET POTATO CUSTAED. Two cups mashed potatoes, two cups sugar^ one cup sweet milk, five eggs, one teaspoonful grated nutmeg, one-half cup butter. To potatoes add one-half teaspoonful Royal Baking Powder. Beat yolks of eggs and add to potatoes, then melted butter, sugar and milk. Beat until very light. Put in two pie crusts and bake. Remove from oven and while hot spread a layer of peach or apple preserves on top. Then the meringue, and brown. — Mrs. Isham King. LEMON FILLING. Three eggs, beaten with two cups sugar, butter size of an egg (melted). Juice and grated rind of two lemons — Mrs. E. E. Bernard. LEMON PIE. Grated rind and juice of one lemon, one cup sugar, yolks of three eggs, one tablespoonful butter, three tablespoonfuls milk, two teaspoonfuls corn starch. Beat all together and bake in a rich crust. Use meringue made of whites of eggs, one tablespoonful flour may be used instead of the corn starcli. — Mrs. J. D. Hamlin. BOILED CUSTARD. One quart scalded milk, four eggs, four tablespoonfuls sugar, one-fourth teaspoonful salt, one teaspoonful corn starch, one teaspoonful vanilla. Mix corn starch with a little cold milk and cook in scalded milk ten minutes ; beat eggs and sugar together, pour the boiled milk over it and cook in double boiler until thick enough to mash the spoon. Remove at once and set in cold water, stir often till almost cold, add flavoring and salt and strain into the dish from which it is to be served. This custard may be used with cake, macaroons, or fruit. — Mrs. Lonnie Hamlin. CARAMEL CUSTARD. Cream together one cup butter, one cup sugar, add five eggs (beaten separately), one full cup pressed damson preserves (removing the seed.) Beat all together very light, and season with a tablespoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.