CUSTARDS, CREAMS, PUDDINGS, AND BLANC-MANGE
SOFT CUSTARD
(BOILED)
Soft custard is a nutritious dish made of yolk of egg and milk. It is frequently used as a sauce for puddings, but is very good, eaten by itself, for one who is confined to light or liquid diet.
1 Pint of milk.
Yolks of two eggs.
2 Tablespoons of sugar.
1 Saltspoon of salt.
Put the milk into a saucepan, and set it on the stove to boil. Beat together the yolks of the eggs, the salt, and the sugar, in a bowl, and when the milk just reaches the boiling-point, pour it in slowly, stirring until all is mixed. Return it to the saucepan without delay, and cook for three minutes, meanwhile stirring it slowly. Carefully endeavor not to either overcook or undercook the custard, for if it is not cooked enough, it will have a raw, unpleasant, "eggy" taste, and if it is cooked too much, it will have the appearance of being curdled. If there is no unnecessary delay in pouring the milk into the egg so that not much of its heat is lost, and if it is returned immediately to the fire, three minutes' exposure to the heat will usually be long enough, but of course the time will vary according to the condition of the fire and the kind of pan used. When done, strain it at once into a cool dish, and flavor it with a teaspoon of vanilla. Soft custard may also be flavored with sherry wine, almond extract, cinnamon-bark, caramel, and nutmeg. It should be of a smooth and even consistency, and as thick as rich cream.
BAKED CUSTARD
(IN CUPS)