The new home cook book

Three ounces Baker's chocolate, three pints milk, four tablespoons white sugar, two tablespoons brown sugar; prepare a soft custard of the milk and the yolks of five eggs and the white of one; dissolve the chocolate in a cup of warm milk and heat it to boiling point; when cool, sweeten it with brown sugar and flavor with the extract of vanilla; pour the whole into a dish and cover with the whites of the five eggs beaten stiff, with a little sugar; brown slightly and serve cold. SAGO CUSTARD. C. D. Adams. Three tablespoons sago boiled in a little water till clear ; add one quart of milk, let it come to a boil, then add five or six well-beaten eggs and sugar to taste. Put the vessel containing the custard in a kettle of boiling water; stir it briskly till it thickens a little; flavor with vanilla after *t is partly cool. APPLE CUSTARD. Mrs. F. B. Orr. Pare, core and quarter one dozen tart apples, strew into it the grated rind of one lemon ; stew until tender in very little water; then mash smooth with back of a spoon. To one and a half pints of strained apple add one and a t quarter pounds sugar ; leave it until cold ; beat six eggs light and stir alternately into Qne quart milk with the apples ; put into cups or deep dish, and bake twenty min- \ites ; to be eaten cold. APPLE CUSTAEDS. Mrs. C. M. Dickerman, Rockford. Take six tart apples, pare and quarter them, put into a baking dish with one cup water; cook until tender, but not to pieces, then turn them into a pudding dish and sprinkle sugar over to cover them ; beat eight eggs with sugar, and mix with them three pints of milk, a little nutmeg; turn it over the apples> and bake twenty-five minutes. CAEAMEL CUSTAED. Mrs. Perry Smith. One quart of milk, one cup of white sugar, one cup of brown sugar, two tablespoons corn starch, four eggs and a pinch of salt and vanilla. Place the milk with the white sugar and salt in a farina kettle over the fire ; if you have not such a kettle, a tin pail set in a pot of hot water will answer the purpose ; beat the eggs without separating in a large bowl, and wet the corn starch with a little cold milk; put the brown sugar in a tin pan and set over the fire ; stir until it is thoroughly scorched, but not burned ; then turn the scalding milk on the eggs ; put the mixture in the kettle again over the fire ; stir in the corn starch until it thickens ; lastly, stir in the scorched sugar and remove from the fire ; then add a generous amount of vanilla. The scorched sugar falls into the custard in strings, but these will dissolve with vigorous stirring, after removal from the fire. Turn into custard glasses and serve cold. RENNET CURD. Take a piece of dried rennet two inches square, wash off the salt, put it into two quarts of lukewarm milk, with a thread attached to it so that it can be easily removed ; let it remian in the milk until it begins to thicken, then remove it and place the milk where it will become cold and solid. To be eaten with rich cream, sweetened and flavored to taste. APPLE SOUFFLE. Mrs. A. N. Arnold.