Custard

Ingredients

• 1 pt. milk
• 1 cup cold water
• 1 box granulated gelatine
• 3 eggs separated
• | 3% cup sugar

Method

1. 1

   Soak gelatine in cold water, scald milk in double boiler, add soaked gelatine and stir well, then add egg yolks well mixed with sugar.

2. 2

   Cook about two minutes longer, stirring constantly.

3. 3

   When cool add well beaten whites of eggs and 1 tsp. vanilla.

4. 4

   Chill thoroughly before serving.

Nutrition per serving

As published

This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.

CUSTARD % cup grated chocolate 4 egg yolks 4 cups milk 1 tsp. vanilla 1 cup sugar Pinch of salt Put chocolate and 1 cup of the milk into a double boiler and cook until smooth, then add remainder of the milk. When hot, pour over the sugar which has been mixed with the egg yolks. Return to the double boiler and cook until it thickens. Stir occasionally. Add vanilla and pour into individual glass dishes. Serve with meringue made with the whites of the eggs and 4 tbs. sugar, or top with whip- ped cream. —Mrs. F. R. Taylor. ICE CHEST DESSERT % Ib. butter 1 cup broken pecans or 1 cup sugar % cup pecans and % 3 eggs cup black walnuts % large cake chocolate 1 doz. lady fingers melted 1% doz. cocoanut maca- 1 tsp. vanilla roons Beat butter very light and beat in sugar, then add egg yolks well beaten, chocolate, nuts and vanilla and lastly whites of eggs beaten very stiff. Line a mold with lady fin- gers and pour chocolate filling into it and top with maca- roons. Set in refrigerator and when molded turn out on a platter and cover with whipped cream. —Mrs. J. Van Lindley. APPLES IN BLOOM 8 red apples of uniform 1 orange, grated rind size and juice 1 cup sugar Boil apples in water, to surround apples half way, turn- ing apples frequently. Boil slowly so they will not break Pray | 51 CAROLINA COOKERY FROM QUAKER KITCHENS up. When done remove carefully and take off skin leaving as much of inside red bloom as possible. It may be scraped off the skin and spread over the apples like rouge, if the skin comes off too thick. Add sugar and orange juice and rind to water and cook until it almost jellies. Then pour over the apples in dish you will serve them in. Serve cold. —Miss Farmer. BAKED APPLE RINGS Select firm, perfect apples, core, and cut so as to make two rings of each apple. Place in agate or porcelain or glass baking pan, and cover with brown sugar. Then pour over either cranberry or strawberry sauce. Add a very little water and bake in oven until tender. They are very pretty decorated with marshmallows and orange rind, cut- ting with wet scissors, the marshmallow for the petals of a daisy and using the orange rind for the center. —Mrs. E. T. Harmon. MARSHMALLOW PUDDING 1-3 Ib. marshmallows 42 tbs. gelatine ~ % cup pecans 1 tbs. cherry juice 1% cup maraschino cherries % cup sliced pineapple % pint cream Pineapple may be omitted Soak gelatine in cherry juice 10 minutes. Dissolve with one tablespoon boiling water by placing in a cup set in hot water. Pour over cream which has been previously whipped, stirring carefully to keep gelatine from lumping. Sprinkle in marshmallows, cut in small pieces, nuts and fruits, also chopped in bits. Pour into a wet mould and set on ice and stiffen. Serve with 1-2 pint of cream, whip- ped. This will make eight generous servings. —Mrs. Jos. T. Weaver. , CUSTARD 1 pt. milk 6 1 cup cold water 1 box granulated gelatine 3 eggs separated | 3% cup sugar

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