- Sugar, ¾ cup.
- Eggs, 6.
- Milk, 1 quart.
- Salt.
Beat the eggs till light, and stir in the milk, sugar, and salt. Bake in a pudding-pan; set in a pan of hot water. Bake until the center of custard is set.
CARAMEL CUSTARD
- Milk, 3 cups.
- Butter, 1 tablespoonful.
- Water, ½ cup.
- Sugar, 1 cup.
- Eggs, 6.
- Vanilla, ½ teaspoonful.
Put the butter into a saucepan and set on the range. When melted, stir in the sugar, and let cook until of a dark brown color, stirring frequently to prevent burning. Now add the water, which should be hot, and stir until the caramel (the browned sugar) is dissolved. Beat up the eggs and mix with the milk; add this to the caramel and flavor with the vanilla. Pour into custard cups, set into a shallow pan of water, and bake till the custard is set in the middle.
TAPIOCA CUSTARD (RICH)
- Tapioca, ½ cup.
- Sugar, ¾ cup.
- Salt, ¼ teaspoonful.
- Milk, 1 quart.
- Eggs, 4.
- Flavor to suit.
Wash the tapioca and put to cook with the milk in a double boiler; stir occasionally, and cook till clear. Beat the eggs till light; beat in the sugar, and add to the tapioca. Let cook a minute and remove from the range. Stir in the flavoring, and turn into a pan of suitable size. Serve cold. If desired, the whites of two of the eggs may be used as a meringue, which should be flavored the same as the custard.
RICE PUDDING
- Rice, 4 tablespoonfuls.
- Sugar, 2 tablespoonfuls.
- Seedless raisins, ½ cup.
- Milk, 4 cups.
- Grated nutmeg, ¼ teaspoonful.
- Salt, ½ teaspoonful.