Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

In place of paper cases, meringue baskets or small patty cases may be used for holding the creams. See Nos. 131, 317, 381 and 396. BAKED CUSTARDS. 632.— CUP CUSTARD WITH VANILLA. 2 quarts of rich milk, I2 ozs. of sugar, 10 eggs, vanilla extract. Beat eggs and sugar and add the warmed milk; add flavor and a pinch of salt, fill into cups; set the cups in a pan with hot water and bake in a medium heat till done (which may be ascertained by inserting the blade of a thin knife in the centre of the custard: if the blade appears dry, the custard is done.) A variety of custards may be made after this recipe by adding chocolate, coffee, orange or lemon rind or extracts, nuts or almonds, etc. The custards should be served iced, and may be served plain, or with a spoonful of whipped cream on top. 633.— FRENCH CARAMEL CUSTARD. CREME RENVERSE AU CARAMEL. Boil one pound of granulated sugar to the caramel degree (No. 67). As soon as it turns to a golden color, add a little water and reduce it to the soft ball degree. Fill a thin layer of this syrup while hot into the bottom of timbale molds; let cool. Rub the sides of the molds with some melted butter or olive oil. Prepare the custard No. 160; flavor vanilla. Fill into the molds and bake same as the cup custard No. 632. When done, take from the water and let cool. To serve: loosen the custard lightly from the sides with the tip of the finger and turn upside down into the dish the custard is to be served in. The caramel in the bottom of the mold forms a syrup, which serves as the sauce. The most particular part of this custard is the baking. Too much baking makes the custard curdle and turn watery. Custards with other flavors may be made after this recipe, to be turned from the molds when cold. 634.— BOILED CUSTARD. CUSTARD CREAM. CUSTARD SIDE DISHES. 2 quarts milk, 10 ozs. sugar, i}i ozs. cornstarch, 8 yolks, 5 whole eggs, flavor. Dissolve the starch in some cold milk. Let the other milk and sugar come to a boil, stir in the starch; take off the fire, pour the milk over the well-beaten eggs; return to the fire a moment for the eggs to thicken; strain and flavor. This custard serves for many purposes. It may be stirred cold on ice, or poured hot over the fruit or cake you intend to serve with it. A large variety of SIDE DISHES may be made with boiled custard for lunch counters and hotel use, by baking small cases or tart shells from pufi-paste or pie crust or short paste; filling the bottom with berries, cherries or peaches; sweeten and pour over some custard. Or bake the fruit in the cases, pour over the custard and decorate with a meringue 635.-GELATIN JELLIES. These jellies are made with wines, fruit juices and liquors. The gelatin is added to give firmness to the mixture, so it can be turned from the molds. For this reason the jellies served in glasses can be made more delicate, and require less gelatin than the jellies which have to be taken from the molds. As the gelatins are not uniform it often takes a little experimenting to obtain the proper results. The wine jellies may be made from wine only, but the process is too expensive. It is best to make a stock jelly from lemon juice, water, sugar and spices, and add the wine or liquors. For the Fruit jellies the fruit juice is filtered and mixed with even quantities of simple syrup No. 61, to which the gelatin is added. It is advisable to use a little more gelatin during the summer months, or in places where the jellies are served in a hot kitchen. The warm atmosphere keeps the jellies soft, and if not sufficient gelatin is added the jellies run flat or break, and become unfit to serve. A jelly is best if made the day before using it, so it may be well set before it is served. 636.— STOCK JELLY.