Cassell's dictionary of cookery

Vanilla Custard.— Cut half a pod of vanilla in pieces, and let it soak for an hour in a pint of rnilk or cream. Stir four table-spoonfuls of sugar into it, and when this is dissolved add the well-beaten yolks of two, four, or six eggs. Put the custard in a bowl, and set this over a saucepan of boiling water. Keep VAN ( 1026 ) VEA stirring one way till it begins to thicken, but it must not boil. Stir occasionally till it is cold, and serve in a glass dish or in custard cups. Whisk the whites of the eggs to a firm froth, and pile this on the custard at the moment of serving. Sift a little white sugar upon the custard, and it will be ready for the table. If liked, essence of vanilla may be used instead of the pod. Probable cost, if made with milk. Is. to Is. 6d. Sufficient for a little more than a pint of custard. Time, ten to fifteen minutes to make the custard. Vanilla Custard Pudding.— Flavour a pint of milk by soaking a quarter of a pod of vanilla in it for some time. Mix a tablespoonful of flour smoothly with a little cold milk. Boil the flavoured milk, and stir it into the flour a little at a time. Strain it, let it cool, add sugar to taste, and the well-beaten yolks of four eggs. Pour the pudding into a buttered mould. Lay an oiled paper on the top, tie the pudding in a cloth, plunge it into boiling water, and keep it boiling until done enough. Let it stand a few minutes after it is taken up before turning it out. Put it on a dish, garnish with preserved fruit, and pour dissolved fruit jelly round it. If liked, the pudding may be steamed instead of being boiled, and essence of vanilla may be used instead of the pod. Time to boil the pudding, half an hour. Probable cost, Is., without the sauce. Sufficient for five or six persons. Vanilla Custard Sauce for Sweet Puddings. — Boat an egg, and stir half a pint of milk into it. Add sugar to taste and six or seven drops of vanilla flavouring. The quantity should be regulated by the strength of the preparation. Put the mixture into a saucepan over a gentle fire, and stir one way till it begins to thicken, but it must not boil. Serve in a tiu-een with any kind of dry, boiled pudding. Time, about eight minutes to thicken the custard. Sufficient for five or six persons. Probable cost, 4d. Vanilla Ice Cream. — Pound half a pound of vanilla, and mix with it half a pound of sugar. Rub it through a hair sieve, and add half a pint of milk and the yolks of two eggs. Simmer the mixture over a slow fire for ten minutes, stirring briskly all the time. "WTien cool, add a pint of cream and the strained juice of one lemon. Freeze in the usual way. Time, ten minutes to simmer the custard. Probable cost, 2s. 4d. Sufficient for a quart of ice cream. Vanilla Lozenges. — Mix four ounces of powdered vanilla with an ounce and a quarter of powdered white sugar. Add as much gum tragacanth as will malce a stiff paste. Form the mixture into lozenges. Or put half a pound ' of coarse sugar into a small sugar-boiler with an ounce of water and a few drops of essence of vanilla. Stir the mixture with a wooden spoon over a gentle fire till it has become liquid and is on the point of simmering. Take it off the fire, stir it a few minutes longer, and drop it upon slightly-oiled baking-sheets. Let the drops get cold, then remove them with the point of a sharp knife.