| ½ | tablespoonful butter. |
| ¾ | tablespoonful flour. |
| ¼ | teaspoonful salt. |
| ½ | cup hot milk. |
Rub the butter and flour, and add the milk and salt. Have ready
| 1 | hard boiled egg. (Boil ten minutes.) |
| 1 | slice of toast. |
Cut the egg in half, take off the white part and chop it; stir this into the white sauce. Cut the crust off the toast and pour over; then quickly rub the egg yolk through the sieve and sprinkle over all. Keep the sauce and toast hot in the oven until you put on the yolk; serve very hot in a covered dish.
BAKED APPLE
Peel and core a large sour apple. Put in a deep-earthen dish, fill the center with sugar, and just cover the bottom of the dish with water. Bake in a hot oven till soft, basting every five minutes with the syrup in the bottom of the dish. (That is, with a spoon pour the juice over the apple.) Serve hot or cold, with cream.
Mildred could already make baked custard, so she did not need a new rule for that. But soft-boiled custard she had to learn.
SOFT CUSTARD
| 1 | cup of rich milk. |
| 2 | eggs. |
| 1 | tablespoonful sugar. |
| ½ | teaspoonful vanilla. |
Put the milk on the fire to heat; beat the yolks of the eggs, add the sugar and beat again; stir this into the hot milk, add the salt and stir till the whole grows thick like cream. Then take it off at once; be careful not to let it boil at all or it will be spoiled. Let it get very cold; put it in a glass, beat half of the white of one egg and add this just before serving. Or, whip one spoonful of thick cream and put this on top of the custard.