Tapioca Custard. — Wash two
table-spoonfuls of tapioca, and boil it
gently in a pint of milk until it is quite
soft, stirring it frequently to keep it
from getting into lumps. Add a
piece of butter the size of a walnut and
two table-spoonfuls of sugar, and when
these are thoroughly mixed draw the
saucepan on one side that the prepara-
tion may cool a little. Beat four fresh
eggs✪ Tapioca Custard in a bowl, mix gradually with
them part of the tapioca, then pour
them into the remainder in the sauce-
pan, and stir all over the fire until the
custard is on the point of boiling.
Turn it out, flavor with vanilla, ratafia,
almond, or any other flavoring, and
when it is cold put it into a glass dish.
Just before serving, crush I oz. of
macaroons to powder and sprinkle
them over the surface, or, if preferred,
sift a little powdered cinnamon over
the top. Time to simmer the tapioca,
about two hours.
Trifles. — Trifles are boiled custards
with sponge cake. Cut the cake into
inch squares, heap them up in the
bottom of the bowl, intersperse with
the cake thinly pared slices of citron,
fill the bowl with custard, and top
off with whipped syllabub. Flavor
with vanilla.
Vanilla Custard. — Cut half a pod
of vanilla in pieces, and let it soak for
an hour in a pint of milk 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✪ Vanilla Custard. Put the custard in a bowl,
and set this over a saucepan of boiling
water. Keep 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. Beat the whites of the eggs to
a firm froth, and pile this on the cus-
tard 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. Time, ten to fif-
teen minutes to make the custard.
Custard Pie. See Pies.
.. Pudding. See Puddings.
.. Rolls. See Cakes.
.. Sauce for Puddings.
Cymbals. See Cakes.
95
Dainty Cake.
See Cakes.
Damson Short Cake. See Cakes.
Damsons.
Dandelion Salad.
Dandy Pudding.
See Fruit.
See Salads.
See Puddings.
Darioles. Small moulds for Tim-
bales.
moved for twenty-four hours in winter
and half that time in summer. It is
then scalded over a fire, the time for
scalding depending on the heat of the
fire and the quantity of milk to be
scalded ; the slower it is done, the
better and the thicker will be the
cream. It is again put in a cool place
for eight to twelve hours, when the
cream is to be taken off.
Doughnuts. See Cakes.
Dates, Cream. See Candy. Dried Beef, Creamed. See Beef.
Decorations for Cakes.
See Cakes.
Delicate Cake. See Cakes.
Desserts. — See under the following
heads :
Cakes.
Charlotte Russes.
Creams.
Custards.
Fritters.
Fruits.
Ices.
Ice-creams.
Devilled Eggs.
Devilled Game.
Jellies.
Pies.
Puddings.
Salads.
Souffles.
Sweet Omelets.
(See Eggs.)
Etc.
See Eggs.
See Game.
Devonshire Clotted Cream. — The
highly esteemed clotted cream of
Devonshire is procured by straining
the milk, as it comes fresh from the
cow, into large metal pans, which are
placed in a cool dairy and kept un-
Page 110 · 2 recipe records on this page
Presented as published in 1902. 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
Tapioca Custard. — Wash two table-spoonfuls of tapioca, and boil it gently in a pint of milk until it is quite soft, stirring it frequently to keep it from getting into lumps. Add a piece of butter the size of a walnut and
two table-spoonfuls of sugar, and when these are thoroughly mixed draw the saucepan on one side that the preparation may cool a little. Beat four fresh eggs in a bowl, mix gradually with them part of the tapioca, then pour them into the remainder in the saucepan, and stir all over the fire until the custard is on the point of boiling. Turn it out, flavor with vanilla, ratafia, almond, or any other flavoring, and when it is cold put it into a glass dish. Just before serving, crush I oz. of macaroons to powder and sprinkle them over the surface, or, if preferred, sift a little powdered cinnamon over the top. Time to simmer the tapioca, about two hours.
Trifles. — Trifles are boiled custards with sponge cake. Cut the cake into inch squares, heap them up in the bottom of the bowl, intersperse with the cake thinly pared slices of citron, fill the bowl with custard, and top off with whipped syllabub. Flavor with vanilla.
Vanilla Custard. — Cut half a pod of vanilla in pieces, and let it soak for an hour in a pint of milk 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 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 custardcups. Beat 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. Time, ten to fifteen minutes to make the custard.
Custard Pie. See Pies.
.. Pudding. See Puddings.
.. Rolls. See Cakes.
.. Sauce for Puddings.
Cymbals. See Cakes.
Dainty Cake.
See Cakes.
Damson Short Cake. See Cakes.
Damsons. Dandelion Salad. Dandy Pudding.
See Fruit. See Salads. See Puddings.
Darioles. Small moulds for Timbales.
moved for twenty-four hours in winter and half that time in summer. It is then scalded over a fire, the time for scalding depending on the heat of the fire and the quantity of milk to be scalded ; the slower it is done, the better and the thicker will be the cream. It is again put in a cool place for eight to twelve hours, when the cream is to be taken off.
Doughnuts. See Cakes.
Dates, Cream. See Candy. Dried Beef, Creamed. See Beef.
Decorations for Cakes.
See Cakes.
Delicate Cake. See Cakes.
Desserts. — See under the following
heads :
Cakes.
Charlotte Russes. Creams.
Custards.
Fritters.
Fruits.
Ices.
Ice-creams.
Devilled Eggs. Devilled Game.
Jellies.
Pies.
Puddings.
Salads.
Souffles.
Sweet Omelets. (See Eggs.) Etc.
See Eggs. See Game.
Devonshire Clotted Cream. — The
highly esteemed clotted cream of Devonshire is procured by straining the milk, as it comes fresh from the cow, into large metal pans, which are placed in a cool dairy and kept un-
Records on this page
Tapioca CustardVanilla Custard