Simplicity is the highest art.
Many dishes have induced many diseases.—Seneca.
Study simplicity in the number of dishes, and variety in the character of the meals.
“It is not the chief end of man to gratify his appetite.”
CREAM MOLD
Heat two cups of milk to boiling; then add one-half cup of sugar, and three tablespoonfuls of ground rice, wet in a little cold milk; flavor with vanilla, and stir well until it thickens; pour into cups or molds previously wet in cold water, until set, then turn out on a large plate or into little dishes. Have ready a cup of whipped cream, and put some over each mold with a bit of jelly in the center of each, or serve with fruit sauce.
BOILED CUSTARD
Put one quart of milk and one-half cup of sugar into the inner vessel of a double boiler, let heat to boiling, then stir in slowly three eggs well beaten, and one tablespoonful of cornstarch rubbed smooth in a little cold milk; add any flavoring desired. Stir well, and when well set, turn into a dish to cool.
FLOATING ISLAND
Put a pint of milk into a double boiler; let heat to boiling, then add the well-beaten yolks of three eggs mixed with three tablespoonfuls of sugar. Stir well, and when done turn into the dish from which it is to be served. Beat the whites of the eggs to a stiff froth, and drop by spoonfuls for a few seconds into a pan of hot water; let them stand for a moment, then turn over, but do not allow them to harden. Remove with a skimmer or spoon, and put as islands on the top of the custard; let cool, then place bits of jelly on top of the islands.
APPLE FLOAT
To one pint of nice stewed apples, add the whites of three eggs beaten to a stiff froth, and four tablespoonfuls of white sugar; beat all together until very stiff. Have a glass dish filled with boiled custard made with two cups of milk, the yolks of the eggs, one teaspoonful of cornstarch, a tablespoonful of sugar, and flavoring if desired. Pile the apples on top, and serve.
BANANA CUSTARD
Slice six bananas into a deep dish. Heat one pint of milk to boiling; beat together one egg, one tablespoonful of sugar, and one dessertspoonful of cornstarch blended with a little milk, and stir into the hot milk; let boil up once or twice, then pour over the bananas, stirring them in.
ORANGE CUSTARD
Remove the peel from three large, sweet oranges, cut in halves, and rub through a colander. Heat one pint of milk to boiling, then add a tablespoonful of cornstarch dissolved in a little cold milk, and the beaten yolks of three eggs. When thickened, allow to cool, then stir in the oranges. Beat the whites of the eggs to a stiff froth, add two thirds of a cup of sugar, and spread on the top of the custard; place in the oven till slightly brown. Serve cold.
PINEAPPLE CUSTARD
Make a custard of one quart of milk, two thirds of a cup of sugar, and four eggs: heat the milk to boiling in a double boiler; then add the eggs and sugar beaten together. Stir well, and when done set aside to cool. Have a nice, ripe pineapple picked to pieces with a fork, and sprinkled with sugar. Just before serving the custard, stir in the pineapple.
TAPIOCA CREAM
Wash and soak four even tablespoonfuls of tapioca in a cup of water until soft; then add a little salt and a pint of milk, and heat to boiling in a double boiler; add the yolks of three eggs well beaten, and one-half cup of sugar; cook for a few minutes, then turn into an earthen dish; when cool, spread over the top the whites of the eggs beaten stiff with two tablespoonfuls of sugar, adding vanilla to flavor; place in the oven to brown slightly.
RICE CUSTARD
Wash one-half cup of rice, and cook in a double boiler in three cups of water or milk, or equal parts of each, until tender, adding a little salt; then add, while still on the range, one pint of milk, the yolks of three eggs well beaten, and five tablespoonfuls of sugar; stir gently, and cook only until thickened. Then turn into a pudding dish. Beat well the whites of three eggs, add three tablespoonfuls of powdered sugar, flavor with lemon or vanilla, and spread over the top of the custard; place in a slow oven to brown slightly.
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