Bayard Taylor once said that “If Rum had slain its thousands in America, Pork-fat (fried) and Pies had slain their ten thousands.”
The average pastry of our beloved land would drive a Patrick Henry to self-exile if he were obliged to eat it every day. Nor could one of a dozen inexperienced cooks manipulate puff-paste as it should be handled in order to be flaky and tender. Dexterity of motion and strength of wrist are needed for this operation, such as belong only to the trained cook.
The more wholesome and daintier jellies, custards and trifles, and plain puddings we have selected from the vast variety of sweet things known to our housewives, are adapted to the powers of novices in cookery, and not unworthy the attention of adepts.
Boiled Custard.
This is the base of so many nice “fancy dishes,” and is itself so excellent and popular that we may properly lay the knowledge how to prepare it properly as the foundation-stone of dessert making.
One quart of fresh, sweet milk.
Five eggs.
One cup of sugar.
One quarter teaspoonful of salt.
One teaspoonful of essence of vanilla, lemon or bitter almond.