Morris Custard

Ingredients

• one pint of boiling milk
• one teaspoonful of corn-starch
• one-half cupful of sugar
• the yolks of two eggs
• a little salt
• extract to flavor

Method

1. 1

   Mix corn-starch with a little milk, then add to boiling milk.

2. 2

   Stir in sugar, yolks, and salt.

3. 3

   Cook until thick.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 208. The excerpt below is the record exactly as published.

MORRIS CUSTARD. To one pint of boiling milk add one teaspoonful of corn-starch, one- half cupful of sugar, the yolks of two eggs, a little salt and extract to flavor. Mrs. R. Scales. BOSTON CUP CASTARD. Fake two eggs, one-half coffee-cupful of new milk and a dessert- spoonful of white powdered sugar. Stir the sugar into the milk, add the eggs which should be well beaten; pour into a breakfast cup and bake till quite set — about one-quarter of an hour. Turn out on a plate and serve alone or with a little stewed fruit. Mrs. Jennie Boyd. BROWN CUSTARD. Scald one quart of milk, but do not boil; beat five eggs light with three tablespoonfuls of sugar and pour upon them the hot milk. Mix well, adding nutmeg and flavoring extract to taste; bake in a well-but- tered dish. Turn out when cold; strew very thickly with white sugar. Set the plate containing the custard upon the upper grating of a hot oven. The sugar will melt and run in brown streams all over the molded pud- ding. Slip carefully to a dish; eat cold. Mrs. Hamilton. CUSTARD ROYALE. For the custard season two whole eggs with a little white pepper and salt and mix them with two tablespoonfuls of cream; color one-half with a drop or two of carmine; pour the two custards into two cups and stand these on a piece of paper in a stew-pan three parts full of boiling water, and let them steam till firm; then turn them out and when cold slice the custard and stamp the slices out in rounds the size of a dime; rinse in warm water and use. Be careful when cooking the custard that only the surrounding water boils, for should the custard itself boil it will not cook smoothly. Mrs. Frank Baxter. 293 CUSTARDS, CREAMS, DESSERTS, ETC, COFFEE JELLY. One-half box of gelatine dissolved in water enough to cover; stir into it one quart of strong boiling coffee, sweetened, and when dissolved, strain through a flannel cloth or jelly-bag and put in a wet fancy mold. When ready to serve turn out on a dish and serve with whipped cream heaped about the base. Serve with macaroons. O. O. B. COFFEE nOLD. One quart of liquid coffee and two tablespoonfuls of corn-starch. Dissolve the corn-starch in a small portion of the coffee; heat remainder to boiling point, stir in the corn-starch and cook two or three minutes. Pour into cold, wet molds and serve with whipped cream. Anna Johnson. RHUBARB DESSERT. Trim off the crust of stale bread, cut it in fingers two-thirds of an inch thick, dip each piece in melted butter and line the bottom and sides of small buttered molds. Fill the center with stewed and sweetened rhu- barb and cover the top with buttered fingers. Bake in a moderate oven for about thirty minutes and serve with whipped cream. . Mary Peters. SOUFFLE OF OATMEAL. Mix one cupful of oatmeal with one tablespoonfulof butter, one table- spoonful of lemon juice, one-half cupful of sugar

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