Boiled Custard. One pint of milk, 2 eggs, one-half cup of sugar, one-half saltspoon of salt. Scald the milk, add the salt and sugar, and stir until dissolved. Beat the eggs very thick and smooth. Pour the boiling milk on the eggs slowly, stirring all the time. Pour the mixture into a double boiler, set over the fire, and stir for ten minutes. Add flavoring. As soon as a thickening of the mixture is noticed remove from the fire, pour into a dish, and set away to cool. This custard makes cup custard, the sauce for such puddings as snow pudding, and when decorated with spoonfuls of beaten egg-white, makes floating island.
Baked Custard. Proceed as in boiled custard, but instead of pouring into a double boiler pour into a baking dish. Set the dish in a pan of water, place in the oven, and bake until the mixture is set in the middle.
Farinaceous Custards. Make like boiled custard, using one less egg and adding one-quarter cup of farina, tapioca, cornstarch, arrowroot, or cooked rice to the hot milk and egg.
Sago should be soaked overnight before using.
Tapioca should be soaked one hour before using.
Coffee Custard. Scald one tablespoon of ground coffee in milk and strain before proceeding as for boiled custard.
Chocolate Custard. Add one square of grated chocolate to the milk.
Caramel Custard. Melt the dry sugar until golden brown, add the hot milk, and when dissolved proceed as before. Bake.
Milk for Puddings or Stewed Fruit (Ringer). Boil a small piece of lemon rind and 2 cloves in a pint of milk. Mix half a teaspoonful of arrowroot in a little cold milk and add it to the boiled milk. Stir until about the consistency of cream. Beat up the yolks of 3 eggs in a little milk. Beat into the hot milk taken off the fire and as it cools add the eggs and a tablespoonful of orange flower water, stirring it constantly until quite cool. Keep in a very cool place until required for use.
Bread Jelly. Pour boiling water on stale bread and allow it to soak until soft. Pour off the water, add fresh water to cover, and boil until stiff and until it becomes jelly-like when it cools. It may be eaten with milk or cream.