Roll some good puff paste out thin, cut it into two and
a half inch squares ; brush each square over with the
white of an egg, then fold down the corners so that they
all meet in the middle of each piece of paste ; slightly
press the two pieces together, brush them over with the
egg ; sift over sugar ; bake in a quick oven for a quarter
of an hour ; when they are done make a little hole in the
middle and fill with jam or jelly✪ Polish Tartlets.
LEMON TAPiTS.
Mix well together the juice and grated rind of two
lemons, two cups of sugar, two eggs, and the crumbs of
sponge cake; beat it all together until smooth ; put into
twelve patty pans lined with puff paste, and bake until
the crust is done.
CUSTARDS, CREAMS, ETC.
" They serve up salmon, venison and wild boars,
By hundreds, dozens and by scores,
Hogsheads of honey, kilderkins of mustard,
Plum puddings, pancakes, apple pies and custard,'*
MES. GEAYE'S CUSTAEDS.
Six eggs, one quart milk, three-fourths cup sugar, one
teaspoon of vanilla✪ Custards; beat sugar and eggs together, and
stir into hot milk ; when done, strain ; cook very slowly,
not boil ; pour into cups.
Another Way. — Instead of boiling, put the mixture
into cups; set them in a dripping pan half full of water
and bake in the oven till done.
EICE CUSTAED.
Mrs. G. M. Dickerman, Rockford.
To half a cup of rice, add one quart of milk, and a little
salt ; steam one hour, or until quite soft ; beat the yolks
of four eggs with four tablespoons of white sugar ; add
this just before taking off the rice ; stir in thoroughly, but
do not let it boil any more ; flavor with vanilla. Beat
(231)
232
THE HOME OOOK BOOK.
the whites of the eggs to a stiff froth, with sugar; after
putting the mixture into the pudding dish in which you
serve it, put the whites over it, and let it sHghtly brown in
the oven.
KICH CUSTAED.
Mrs. Morgan, Rockford, 111.
One quart of cream, the yolks of six eggs, six ounces
of powdered white sugar, a small pinch of salt, two table
spoons of brandy, one tablespoon of peach water, half a
tablespoon of lemon brandy, an ounce of blanched
almonds✪ Rich Custard pounded to a paste ; mix the cream with the
sugar, and the yolks of the eggs well beaten; scald them
together in a tin pail in boiling water, stirring all the time
until sufficiently thick ; when cool, add the other ingredi-
ents, and pour into custard cups.
BOILED CUSTAED.
Mrs. T. Ivingsford.
Two tablespoons of the corn starch to one quart of
milk; mix the corn starch with a small quantity of the
milk and flavor it; beat up two eggs. Heat the remainder
of the milk to near boiling, then add the mixed corn
starch, the eggs, four tablespoons of sugar, a little butter
and salt. Boil it two minutes, stirring it briskly.
BOILED CUSTAED.
Mrs. R. M. Pickering.
One quart milk, eight eggs, one-half pound of sugar;
beat to a good froth the eggs and sugar. Put the milk in
VALUABLE RECIPES.
233
a tin pail and set it in boiling water; pour in the eggs and
sugar and stir until it thickens.
CHOCOLATE CUSTARD.
Mrs. Higgins. ✪ Chocolate Custard
Page 93 · 8 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Roll some good puff paste out thin, cut it into two and a half inch squares ; brush each square over with the white of an egg, then fold down the corners so that they all meet in the middle of each piece of paste ; slightly press the two pieces together, brush them over with the egg ; sift over sugar ; bake in a quick oven for a quarter of an hour ; when they are done make a little hole in the middle and fill with jam or jelly.
LEMON TARTS.
Mix well together the juice and grated rind of two lemons, two cups of sugar, two eggs, and the crumbs of sponge cake; beat it all together until smooth ; put into twelve patty pans lined with puff paste, and bake until the crust is done.
CUSTARDS, CREAMS, ETC.
" They serve up salmon, venison and wild boars, By hundreds, dozens and by scores, Hogsheads of honey, kilderkins of mustard, Plum puddings, pancakes, apple pies and custard,'*
MRS. GRAVE'S CUSTARDS.
Six eggs, one quart milk, three-fourths cup sugar, one teaspoon of vanilla; beat sugar and eggs together, and stir into hot milk ; when done, strain ; cook very slowly, not boil ; pour into cups.
Another Way. — Instead of boiling, put the mixture into cups; set them in a dripping pan half full of water and bake in the oven till done.
RICE CUSTARD.
Mrs. G. M. Dickerman, Rockford.
To half a cup of rice, add one quart of milk, and a little salt ; steam one hour, or until quite soft ; beat the yolks of four eggs with four tablespoons of white sugar ; add this just before taking off the rice ; stir in thoroughly, but do not let it boil any more ; flavor with vanilla. Beat (231)
the whites of the eggs to a stiff froth, with sugar; after putting the mixture into the pudding dish in which you serve it, put the whites over it, and let it slightly brown in the oven.
RICH CUSTARD.
Mrs. Morgan, Rockford, 111.
One quart of cream, the yolks of six eggs, six ounces of powdered white sugar, a small pinch of salt, two table spoons of brandy, one tablespoon of peach water, half a tablespoon of lemon brandy, an ounce of blanched almonds pounded to a paste ; mix the cream with the sugar, and the yolks of the eggs well beaten; scald them together in a tin pail in boiling water, stirring all the time until sufficiently thick ; when cool, add the other ingredients, and pour into custard cups.
BOILED CUSTAED.
Mrs. T. Ivingsford.
Two tablespoons of the corn starch to one quart of milk; mix the corn starch with a small quantity of the milk and flavor it; beat up two eggs. Heat the remainder of the milk to near boiling, then add the mixed corn starch, the eggs, four tablespoons of sugar, a little butter and salt. Boil it two minutes, stirring it briskly.
BOILED CUSTAED.
Mrs. R. M. Pickering.
One quart milk, eight eggs, one-half pound of sugar; beat to a good froth the eggs and sugar. Put the milk in
a tin pail and set it in boiling water; pour in the eggs and sugar and stir until it thickens.
CHOCOLATE CUSTARD.
Mrs. Higgins.
Records on this page
Rice CustardBoiled CustardPolish TartletsLemon TartsCustardsApple CustardRich CustardChocolate Custard