_ wet in cold water and set away to cool; eat with cream and sugar. |
Other fruit can be used instead of raspberries—Mrs. J. P. Rea,
Minneapolis, Minn.
BorLeD CUSTARD.
One quart milk, two table-spoons corn starch, two eggs, one-fourth
tea-spoon salt, butter size of a hickory-nut; wet the starch in a little
of the milk, heat the remainder to near boiling, in a tin pail set in
a pot of boiling water. The proper heat will be indicated by a froth
or film rising to the top; add the starch till it thickens, stirring con-
stantly, then add the eggs well-beaten with four table-spoons of
sugar, let it cook, stirring briskly, take off and beat well; flavor;
served with grated cocoa-nut it is elegant.
CHOCOLATE CUSTARD.
_ Break two sections chocolate in a half-dozen pieces, put it in a
pan over boiling water, with milk enough to barely cover it; mash
and stir perfectly smooth, then add the rest of the milk (one quart
in all, reserving three table-spoons in which to dissolve the corn
starch,) one cup sugar, yolks of six eggs, a heaping table-spoon corn
starch; beat the yolks, add the sugar and corn starch (dissolved in
milk), stir all slowly in the boiling milk, in which the chocolate is
‘ dissolved, add a pinch of salt, and let cook a few minutes, stirring
constantly ; eat cold with white cake.—Miss Burme Johnson.
FLoatinG IsLanp.
Make a custard of the yolks of six eggs, one quart milk, a small
pinch of salt, sugar to taste✪ Floating Island; beat and strain yolks before adding to
the milk; place custard in a large tin pan, and'set in stove, stirring
constantly until it boils, then remove, flavor with lemon or rose, and
pour into a dish (a shallow, wide one is best), spread smoothly over
the boiling hot custard the well-beaten whites, grating some loaf-
sugar (some add grated cocoa-nut) on the top. Set the dish in a
pan of ice-water and serve cold. Some prepare the whites by placing
a table-spoon at a time on boiling water, lifting them out carefully,
when cooked, with a skimmer and laying them gently on the float.
This is the “old reliable recipe.”—Mrs. W. W. W.
ON CREAMS AND CUSTARDS. Re
Goop BAKED ‘Cusrarn.
Eight well-beaten eggs, leaving two whites for the top, three pints
~ milk; sweeten and flavor to taste ; bake for two hours in a slow oven.
Beat the reserved whites to stiff froth with two table-spoons sugar✪ Baked Custard,
spread over the top and return to oven to brown.
GELATINE CusTARD.
To one-third package Coxe’s gelatine, add a little less than one
pint boiling water ; stir until gelatine is dissolved, add the juice of
one lemon, and one and a half cups sugar; strain through a jelly-
strainer into dish for the table, and set in a cool place. For custard,
to one and a half pints milk add the yolks of four eggs (reserving
the whites), and four table-spoons sugar✪ Gelatine Custard; cook and flavor when cool.
When required for the table, cut gelatine into small squares, and
over them pour the custard. Add four table-spoons powdered sugar
to the whites of four eggs well beaten, and when ready for the
table place over the custard with a spoon.—Mrs. W. A. James.
Linog CUSTARD.
Buckeye cookery
1892Page 59 · 3 recipe records on this page
Presented as published in 1892. 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
_ wet in cold water and set away to cool; eat with cream and sugar. | Other fruit can be used instead of raspberries—Mrs. J. P. Rea, Minneapolis, Minn.
BOILED CUSTARD.
One quart milk, two table-spoons corn starch, two eggs, one-fourth tea-spoon salt, butter size of a hickory-nut; wet the starch in a little of the milk, heat the remainder to near boiling, in a tin pail set in a pot of boiling water. The proper heat will be indicated by a froth or film rising to the top; add the starch till it thickens, stirring constantly, then add the eggs well-beaten with four table-spoons of sugar, let it cook, stirring briskly, take off and beat well; flavor; served with grated cocoa-nut it is elegant.
CHOCOLATE CUSTARD. _ Break two sections chocolate in a half-dozen pieces, put it in a pan over boiling water, with milk enough to barely cover it; mash and stir perfectly smooth, then add the rest of the milk (one quart in all, reserving three table-spoons in which to dissolve the corn starch,) one cup sugar, yolks of six eggs, a heaping table-spoon corn starch; beat the yolks, add the sugar and corn starch (dissolved in milk), stir all slowly in the boiling milk, in which the chocolate is ‘ dissolved, add a pinch of salt, and let cook a few minutes, stirring constantly ; eat cold with white cake.—Miss Burme Johnson.
FLOATING ISLAND.
Make a custard of the yolks of six eggs, one quart milk, a small pinch of salt, sugar to taste; beat and strain yolks before adding to the milk; place custard in a large tin pan, and'set in stove, stirring constantly until it boils, then remove, flavor with lemon or rose, and pour into a dish (a shallow, wide one is best), spread smoothly over the boiling hot custard the well-beaten whites, grating some loafsugar (some add grated cocoa-nut) on the top. Set the dish in a pan of ice-water and serve cold. Some prepare the whites by placing a table-spoon at a time on boiling water, lifting them out carefully, when cooked, with a skimmer and laying them gently on the float. This is the “old reliable recipe.”—Mrs. W. W. W.
ON CREAMS AND CUSTARDS.
GOOD BAKED CUSTARD. Eight well-beaten eggs, leaving two whites for the top, three pints ~ milk; sweeten and flavor to taste ; bake for two hours in a slow oven. Beat the reserved whites to stiff froth with two table-spoons sugar, spread over the top and return to oven to brown.
GELATINE CUSTARD.
To one-third package Coxe’s gelatine, add a little less than one pint boiling water ; stir until gelatine is dissolved, add the juice of one lemon, and one and a half cups sugar; strain through a jellystrainer into dish for the table, and set in a cool place. For custard, to one and a half pints milk add the yolks of four eggs (reserving the whites), and four table-spoons sugar; cook and flavor when cool. When required for the table, cut gelatine into small squares, and over them pour the custard. Add four table-spoons powdered sugar to the whites of four eggs well beaten, and when ready for the table place over the custard with a spoon.—Mrs. W. A. James.
LEMON CUSTARD.
Records on this page
Floating IslandBaked CustardGelatine Custard