Beat the yolks and whites together. Add the sugar. Beat again. Pour the scalded milk gently over the eggs, stirring continually. Add the vanilla and a little salt.
Melt a quarter of a pound of sugar in an iron sauce-pan; stir it over a quick fire until it is a rich brown. Plunge a mould into boiling water and drain it quickly. Pour part of the prepared sugar into it at once, coating the sides evenly with it. Strain the custard immediately into the mould. Cover with a plate and set in a pan of boiling water in a moderate oven. Bake until quite firm. This can be tested with a knife, which should come out clean if the custard is done. When the custard is cold, turn it carefully out of the mould and pour round it the rest of the syrup, with which a little hot water should have been mixed.
Lemon Custard
6 eggs
2 lemons
¹⁄₂ lb. powdered sugar
1 wine-glass brandy
1 stale sponge cake
1 pint milk or cream
2 ozs. butter
Into a basin put the yolks of the eggs. Beat them well. Add three whites, the rinds of the lemons grated fine and the juice of one lemon. Beat well again. Add the sugar, brandy, and sponge cake finely crushed. Beat all together thoroughly. Add the cream and the butter, previously softened, but not melted. Bake in small moulds in a quick oven for half-an-hour.
Fruit Dishes
Baked Apples—I
Peel and core several good cooking apples. Butter on both sides as many small slices of bread as you have apples. Fill the centre of each apple with butter. Sprinkle thickly with sugar. Bake in a moderate oven three-quarters of an hour. Baste five or six times with the juice and butter, adding more butter if necessary. Serve hot, having filled the centre of each apple with jelly.