Custard

Ingredients

• sugar
• blespoons cornstarch
• ¥g teaspoon salt
• 2 egg yolks
• 1 cup sealded milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract

Method

1. 1

   Mix together sugar, cornstarch, salt and egg yolks; add scalded milk slowly; add butter; cook in double boiler until thick and smooth, stirring constantly.

2. 2

   Add flavoring; cool.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 25. The excerpt below is the record exactly as published.

blespoons cornstarch ¥g teaspoon salt 2 egg yolks 1 cup sealded milk 1 tablespoon butter 1 teaspoon vanilla extract Mix together sugar, cornstarch, salt and egg yolks; add scalded milk slowly; add butter; cook in double boiler until thick and smooth, stirring constantly. Add flavoring; cool. Cocoa Cream Roll 3 eggs 3 tablespoons flour 1 teaspoon Royal Baking Powder 1g teaspoon salt ¥% cup powdered sugar 21% tablespoons cocoa Beat egg whites until stiff. Beat egg yolks until thick. Fold into egg whites. Fold in sifted dry ingredients. Spread thinly in Jelly Roll pan (8 in. x 12 in.) lined with ungreased paper. Bake in mod- erate oven at 350° F. about 15 minutes. Remove from pan to damp cloth sprin- kled with powdered sugar. Remove paper; cut off crusty edges. Roll up as for Jelly Roll while cake is still warm. Wrap in damp cloth. When cake is cold, unroll and spread with sweetened whipped cream. Roll up again. Cut into slices and serve. Makes 8 slices. Holiday Pound Cake 1 cup shortening 1 cup powdered sugar 4 eggs 2 cups flour 2 teaspoons Royal Baking Powder 1 teaspoon vanilla extract 11% cups sliced citron 14% cups walnut meats, coarsely chopped Cream shortening; add sugar slowly, beating in well. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients, mixing well. Add citron and nuts. Bake in 1 very large or 2 regular size greased loaf pans in moderate oven at 325° F. about 1 hour. Makes 1 large or 2 small cakes. Washington Fruit Pound Cake 1 recipe for Holiday Pound Cake 14 cup preserved ginger, cube 34 cup candied cherries, sliced Make the cake mixture, omitting nuts and citron, and adding ginger and cherries instead. Bake as. directed. Makes 1 large loaf. Gingerbreads Maryland Gingerbread’ 2 eggs 34 cup brown sugar 34 cup molasses 34 cup melted shortening 214 cups flour 2% teaspoons Royal Baking Powder 34 teaspoon soda 2 teaspoons ginger 1% teaspoons cinnamon 4 teaspoon cloves 4% teaspoon nutmeg 1 cup boiling water Add beaten eggs to sugar, molasses and melted shortening; add flour sifted with other dry ingredients; add hot water last. Bake in individual greased pans or in greased shallow pan in moderate oven at 350° F. about 40 minutes. Serve warm with butter, apple sauce or whipped cream. Makes 16 pieces. Coffee Gingerbread 1 recipe Maryland Gingerbread 1 cup strong Chase & Sanborn’s Coffee Make as for Maryland Gingerbread, using coffee instead of boiling water. Bake as directed. Makes 16 pieces. Hot Molasses Cake 4 cup shortening 4 cup brown sugar 1 egg 4 cup molasses 2 cups flour 3 teaspoons Royal Baking Powder 4 teaspoon salt 14 teaspoon soda 44 teaspoon allspice 1 teaspoon cinnamon ¥% cup milk Cream shortening; add sugar slowly, beating in well. Add egg and molasses; beat well. Add flour sifted with baking powder, salt, soda and spices, alternately with milk; mix well. Bake in greased shallow pan in moderate oven at 375° F. about 35 minutes. If desired, spread thinly with chocolate icing. Serve warm. Makes 12 pieces. Use Level Measurements in all Royal Recipes 24 _ Bake It with Royal and Be Sure Cup Cakes Afternoon Tea Cakes 1 egg 84 cup sugar ¥% teaspoon vanilla extract 1% squares unsweetened chocolate 3 tablespoons shortening, melted 1 cup pastry flour 114% teaspoons Royal Baking Powder 14 teaspoon salt 44 cup milk Break egg into mixing bowl; add sugar and vanilla extract; add chocolate melted with shortening. Beat all together. Sift flour with baking powder and salt; add alternately with milk to first mixture. Half fill paper baking cups and set each into small muffin pan; bake in moderate oven at 375° F. about 30 minutes. The mixture may also be baked in small greased muffin pans. Makes 24 small cakes. Spicy Fruit Cakes ¥ cup shortening 1 cup brown sugar 2 eggs 1 teaspoon vanilla extract 2 cups pastry flour 2 teaspoons Royal Baking Powder ¥% teaspoon salt 14 teaspoon soda 1 teaspoon each cinnamon and allspice ¥4 teaspoon nutmeg 84 cup sour milk 4% cup sliced citron 1 cup each raisins and chopped nuts Cream shortening; add sugar slowly; mix in well. Add unbeaten eggs one at a time, beating well after each addition; add vanilla extract. Sift flour, except 4 cup, with all dry ingredients. Add alter- nately with milk to first mixture. Flour fruits and nuts with the 14 cup flour; add to mixture. Bake in greased cup cake pans in moderate oven at 375° I. about 20 minutes. Makes 24 small cakes. Maple Nut Cakes 1 recipe Butterscotch Cake (page 20) 44 cup milk 84 cup chopped pecans ¥% recipe for Maple Frosting (page 26) Make cake mixture, using 14 cup in- stead of 14 cup shortening. Use milk in place of coffee. Add chopped nuts to bat- ter last. Bake in greased cup cake pans in moderate oven at 375° F. about 25 minutes. Cover tops with frosting. Makes 12. Rich Chocolate Cakes ¥ cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 21% cups pastry flour 2 teaspoons Royal Baking Powder 14 teaspoon salt 4% teaspoon soda 34 cup milk 24% squares unsweetened chocolate 1 recipe Fudge Frosting (page 25) Cream shortening; add sugar slowly, beating in well. Add unbeaten eggs one at a time, beating well between each addi- tion. Add flavoring. Sift together dry in- gredients. Add alternately with milk to first mixture. Add melted and cooled chocolate; mix well. Bake in greased cup cake pans in moderate oven at 375° F. about 20 minutes. Cover top and sides with frosting. Makes 18. Buttercups 1 recipe Gold Cake (page 17) 1 recipe Orange Icing (page 25) 1 square unsweetened chocolate, melted Make cake mixture as directed. Bake in very small greased cup cake pans in moderate oven at 375° F. about 15 min- utes. When cold, cover with icing; gar- nish with a dot of chocolate. Makes 6 dozen very small cakes. Orange Blossoms 1 recipe White Cake (page 16) 1 recipe Orange Icing (page 25) candied orange peel Make cake mixture as directed. Bake in smail greased cup cake pans in moder- ate oven at 375° F. about 15 minutes. Cover with Orange Icing and decorate tops with a piece of candied peel. Makes 3 dozen. Lemon Cocoanut Cream Cakes 1 recipe for Three-Layer Cake (page 13) 1 recipe Lemon Cream Filling (page 26) grated fresh cocoanut Make cake mixture as directed. Bake in greased cup cake pans in moderate oven at 375° F. for 25 minutes. Cover tops with filling and dip in grated fresh cocoanut. Makes 24. Use Level Measurements in all Royal Recipes Royal Baking Powder is Absolutely Pure 25 Frostings, Icings and Fillings Frostings. Frostings are made of sugar syrup boiled to a certain temperature, poured over beaten egg whites and then | stirred to desired consistency. The use of one tablespoon of white corn syrup with each cup of sugar will produce frosting which remains creamy and smooth for several days. Icings. Icings are sugar mixtures that are no® cooked. They are made of fine confectioner’s sugar blended with other ingredients to make smooth and a proper consistency to spread. Fillings. The term “fillings” applies to both frostings and icings when they are used between layers of cake as well as on top, but the true group of fillings include the whipped cream variety and the smooth cooked custard-like ones. Butter Cream Icing 14 cup butter 14% cups confectioner’s sugar

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