Welsh Custard.
- Ingredients—2 lb. of apples.
- The thin rind of a lemon.
- Juice of half a lemon.
- 3 oz. of castor sugar.
- 2 teaspoonfuls of ground ginger.
- 3 whole eggs.
- ¾ pint of water.
Method.—Wash and cut up the apples.
Stew them until tender with the sugar, lemon rind and juice, ginger, and water.
Rub them through a hair sieve (there should be about one pint of pulp if the stewing has been very gentle).
Beat the eggs, and strain them into the apple pulp.
Pour the custard into a jug.
Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.
Stir occasionally while it is cooling, and serve in custard glasses or on a glass dish.
[Cheap Custard.]
- Ingredients—1 tablespoonful of cornflour.
- 1 pint of milk.
- The yolks of 2 eggs.
- 2 oz. of castor sugar.
- Vanilla or other flavouring.
Method.—Put the milk and sugar on to boil.
When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.
Boil, stirring all the time, for ten minutes.
Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.
Stir again over the fire to cook the eggs, but take care they do not curdle.
Flavour to taste, and when cold pour into custard glasses.
A cheaper substitute for custard may be made by omitting the eggs.