Custard Marrow.— The custard man-ow is a species of ^-egetable marrow, short and round, considered by many superior to ordinary marrows for delicacy of "flavour. It may bo boiled in the usual way or prepared as follows : Cut the man-ow into slices about an inch in thickness, and score them on one side about half through. Cut a slice of fat bacon into dice, and put it into a stewpan Avith a dessert- spoonful of finely chopped mushrooms, the same of minced parsley, a small onion cut into small pieces, and a little pepper and salt. Fry these for a few minutes. Tui-n them on a hot dish. Lay on them the sliced marrow, the scored sides downwards, and pour over them a little olive-oil✪ Custard Marrow. Put the dish into a hot oven, and when the marrow is sufficiently baked, serve it as hot as possible. Time, about half an hour- to bake. Probable cost, Id. each. .;Ulow one fox each person. cus ( 178) CUT Custard Mould.— ^lako a rich custard {.^cc Custard a la Ecine). A\aien it has been thickened, and nearly cold, mix with it half an ounce of isinglass dissolved in a little hot millv. Whip it well for ten niinutcs, then pour into an oiled mould, or into live or six smaller moulds, and s«id it to table, with dissolved red currant jelly✪ Custard Mould pom-ed over it. Time, twelve hours to stiifen. Probable cost, 2s. 6d. Suffi- cient for six or eight persons. Custard Pudding, Baked.— Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the < ustard. Break each one into a separate cup before it is mixed with the rest, to insure the <iuality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavour with brandy, lemon, almond, vanilla, , rose-water, orange-water, or any other flavour- ing. Stir all together. Grate a little nutmeg on the top✪ Custard Pudding, Baked, and bake in a moderate oven. As soon as the custard is set it is done enough. Time to bake about half an hour. Probable cost, 9d., for a moderate-sized dish. Sufficient for four or five persons. Custard Pudding, Boiled. — Make a pint of custard with half a pint of milk and three eggs. Flavour and sweeten it liberally, or the pudding will be insipid. Put it into a 1) uttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it until done enough. Keep moving it about in the saucepan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half-pint of milk, and a table-spoonful of flour✪ Custard Pudding, Boiled. Time, forty minutes to steam. Suffi- cient for four persons. Probable cost, 6d. Custard Sauce for Sweet Puddings. — Mix a pint of milk, sweetened and flavoured, with two eggs slightly beaten. Put this into a saucepan and sth- it gently till it thickens, but it must not boil. Serve it in a tureen or a glass dish, and, just before serving, add a little sugar and a table-spoonful of brandy, and grate a little nutmeg✪ Custard Sauce for Sweet Puddings over the top. This sauce is good with fruit tarts as well as sweet puddings. Time, about ten minutes to thicken. Sufficient for a moderate-sized pudding. Probable cost, 4d., exclusive of the brandy.

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Custard Marrow.— The custard man-ow is a species of ^-egetable marrow, short and round, considered by many superior to ordinary marrows for delicacy of "flavour. It may bo boiled in the usual way or prepared as follows : Cut the man-ow into slices about an inch in thickness, and score them on one side about half through. Cut a slice of fat bacon into dice, and put it into a stewpan Avith a dessert- spoonful of finely chopped mushrooms, the same of minced parsley, a small onion cut into small pieces, and a little pepper and salt. Fry these for a few minutes. Tui-n them on a hot dish. Lay on them the sliced marrow, the scored sides downwards, and pour over them a little olive-oil. Put the dish into a hot oven, and when the marrow is sufficiently baked, serve it as hot as possible. Time, about half an hour- to bake. Probable cost, Id. each. .;Ulow one fox each person. cus ( 178) CUT Custard Mould.— ^lako a rich custard {.^cc Custard a la Ecine). A\aien it has been thickened, and nearly cold, mix with it half an ounce of isinglass dissolved in a little hot millv. Whip it well for ten niinutcs, then pour into an oiled mould, or into live or six smaller moulds, and s«id it to table, with dissolved red currant jelly pom-ed over it. Time, twelve hours to stiifen. Probable cost, 2s. 6d. Suffi- cient for six or eight persons. Custard Pudding, Baked.— Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the < ustard. Break each one into a separate cup before it is mixed with the rest, to insure the <iuality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavour with brandy, lemon, almond, vanilla, , rose-water, orange-water, or any other flavour- ing. Stir all together. Grate a little nutmeg on the top, and bake in a moderate oven. As soon as the custard is set it is done enough. Time to bake about half an hour. Probable cost, 9d., for a moderate-sized dish. Sufficient for four or five persons. Custard Pudding, Boiled. — Make a pint of custard with half a pint of milk and three eggs. Flavour and sweeten it liberally, or the pudding will be insipid. Put it into a 1) uttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it until done enough. Keep moving it about in the saucepan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half-pint of milk, and a table-spoonful of flour. Time, forty minutes to steam. Suffi- cient for four persons. Probable cost, 6d. Custard Sauce for Sweet Puddings. — Mix a pint of milk, sweetened and flavoured, with two eggs slightly beaten. Put this into a saucepan and sth- it gently till it thickens, but it must not boil. Serve it in a tureen or a glass dish, and, just before serving, add a little sugar and a table-spoonful of brandy, and grate a little nutmeg over the top. This sauce is good with fruit tarts as well as sweet puddings. Time, about ten minutes to thicken. Sufficient for a moderate-sized pudding. Probable cost, 4d., exclusive of the brandy.

Cassell's dictionary of cookery