Chocolate Junket

Melt chocolate; add boiling water. Crush junket tablet; dissolve in one tablespoon cold water. Scald milk; add sugar, flavoring; when cool, add dissolved junket tablet and melted chocolate; pour into serving cups; let stand in warm place until of consistency of jelly, then chill. Serve with sugar and cream.

Cocoa Froth

Soak gelatine in cold water; add boiling water. Mix cocoa, sugar, lemon juice and rind; add gelatine mixture; strain into a cold bowl. When mixture thickens, beat until frothy; add well-beaten whites, and beat until mixture will stand alone. Drop spoonfuls on serving dish and garnish with [Vanilla Custard].

Soft Custard

Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.

Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater.

Soft custard may be made with whole eggs, but it is not so velvety.

Arrowroot Custard

Scald milk; mix arrowroot and sugar; add to scalded milk, and cook ten minutes. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.

Cool, flavor, and serve in custard cups.

Banana Custard

Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with [Soft Custard].

Fruit Custard

Prepare the same as [Banana Custard], using one fruit or a combination of fruits.

Strawberry Custard

Use receipt for [Soft Custard]. When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with Strawberry Meringue.

Coffee Custard

Use rule for [Soft Custard], adding one fourth cup ground coffee to milk before scalding.

Soft Caramel Custard

Use receipt for [Soft Custard], adding one half cup caramelized sugar to milk before scalding.

Baked Vanilla Custard

Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done.

Baked Sherry Custard

Use rule for [Baked Vanilla Custard], flavoring with one tablespoon sherry wine.

All other flavored custards may be made the same way, by substituting special flavorings.

Baked Caramel Custard No. 1

Caramelize the one cup of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.

Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and bake the same as [Baked Vanilla Custard]. Unmold and serve with [Caramel Sauce].

Baked Caramel Custard No. 2

Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like [Baked Vanilla Custard]. Unmold and serve with [Caramel Sauce].

This rule may be made with three eggs, but will be less rich and will break when unmolded.

Floating Island

Follow rule for [Soft Custard]; flavor with lemon juice, and garnish with a meringue made of the whites of four eggs, four tablespoons powdered sugar, and one teaspoon vanilla, beaten until stiff.

The meringue may be first poached in water in spoonfuls, then dropped on top of custard; or may be placed there without being poached, and teaspoons of Currant Jelly placed on top of each island.

Strawberry Floating Island

Make the same as [Floating Island] and add to the meringue the sweetened juice of two cups of strawberries.

Irish Moss Blanc Mange

Soak the moss; tie in cheese cloth, and cook in milk in double boiler thirty minutes without stirring. Remove moss without pressing bag; add other ingredients, strain into wet molds, chill, and serve.

Chocolate Irish Moss Blanc Mange

See [Chocolate Blanc Mange No. 2].

Coffee Irish Moss Blanc Mange

Use receipt for [Irish Moss Blanc Mange], and flavor with two teaspoons coffee extract.

Cornstarch Pudding No. 1

Mix cornstarch and sugar; scald milk, add to cornstarch, stir constantly until it thickens; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve.

Cornstarch Pudding No. 2

Follow receipt for [Cornstarch Pudding No. 1], substituting three egg yolks for three egg whites.

Fruit Cornstarch Pudding

Add one cup of any kind of cooked fruit to [Cornstarch Pudding No. 1] just before molding.

Cocoanut Cornstarch Mold

Add one cup of shredded cocoanut to [Cornstarch Pudding No. 1], and serve with [Custard Sauce].

Pineapple Cornstarch Mold

Add one can pineapple to [Cornstarch Pudding No. 1], and serve with [Custard Sauce].

Tapioca Cream

Soak the tapioca in milk one hour, cook in double boiler one half hour. Mix egg yolks, salt and sugar; add tapioca mixture, and cook until mixture thickens. Cool slightly, add stiffly beaten whites. Cool, flavor, and serve.

Tapioca Pudding

Cover one cup pearl tapioca with boiling water. Cook in boiling water until transparent. Add three tablespoons sugar, the juice and grated rind of one lemon. Serve cold with sugar and cream.

Apple Tapioca No. 1

Cook the tapioca in boiling water until transparent; add one half teaspoon salt and lemon rind.

Core and pare apples, arrange in baking dish, fill cavities with sugar and lemon juice, cover with tapioca, and bake until apples are tender, adding one teaspoon butter before taking from oven.

Apple Tapioca No. 2

Use rule for [Apple Tapioca No. 1], arranging tapioca and apples cut in slices, in layers.

Apple Sago

Use rule for [Apple Tapioca No. 1], substituting one half cup sago for tapioca.

Danish Pudding

Soak tapioca in water several hours, and cook in same water until transparent. Add remaining ingredients. Mold, chill, and serve.

Sponge Cocoanut Pudding

Season [Soft Custard] with two tablespoons wine. Arrange in layers one dozen macaroons, one dozen lady fingers and one dozen cocoanut cakes.

Cover with [Soft Custard] and sprinkle with grated cocoanut.

Apple Meringue

Core apples and bake until tender. Make a custard of the remaining ingredients; pour over baked apples. Cover with meringue made of the whites of the eggs and three tablespoons powdered sugar.