The home cook book

Stir into a quart of milk four heaping tablespoons of sugar. Put in a saucepan and let come to boil. When cooled, pour over six well-beaten eggs, stirring constantly. Pour the mixture into a deep earthenware bowl, and grate nutmeg thickly over the top. Set the bowl in a pan of warm water. Put in a moderate oven. Set a pan of warm water in the upper oven above it, and bake until a thin knife thrust into the custard will come out without the custard sticking to it. In making puddings or custards, boiling the milk before adding other ingredients will prevent the dish being watery. While nutmeg is valuable as a flavoring, it is not generally known that it is also an opiate, and in large quantities poisonous. BOILED CUSTARD Beat very light five or six eggs with one teaspoon of cornstarch. Mix this into one quart of milk, keeping out two whites. Sweeten with four tablespoons of sugar. Pour into a granite or porcelain-lined saucepan. Set the saucepan in another holding warm water. Let the water gradually come to boil, and boil slowly. Stir constantly to prevent the egg from curdling. When creamy thick, take from the fire and flavor with extract of vanilla or lemon. Beat the whites of the two eggs to a stiff froth. Turn them over lightly in the hot custard with a silver fork. Prepare this in the dish it is to be served in. If boiled custard is required for a sauce, leave in the whites, and use two eggs to a pint of milk. CUSTARD TART Peel, core, and boil in an earthenware dish, using as little water as possible, seven or eight large tart apples of the kind that cook soft. When the apples are tender, put them through a colander or sieve and add a small cup of granulated sugar. Add also the grated rind of a lemon, if you wish, or half a nutmeg. Make a custard of four eggs, reserving the whites of two, a quart of milk and a teacup of sugar. Heat the milk and sugar together in a double-boiler, add a teaspoon of salt, and then the eggs, stir till the custard thickens, and then remove it to cool. When it is cold pour over the apples. The whites of the two eggs whip to a froth, add a couple of tablespoons of sugar, and spread over the custard. FARINA PUDDING WITH SAUCE Beat the yolks of three eggs till thick and lemon-colored. Add gradually half a cup of sugar, a third of a cup of soft breadcrumbs, and a scant half cup of farina. Fold in the whites of three eggs beaten stiff and half a cup of nut meat broken in pieces. Bake in three-layer cake tins in a slow oven for half an hour and put together with this creamy sauce. Cream a fourth of a cup of butter, add gradually half a cup of powdered sugar, two tablespoons of milk, drop by drop, and one tablespoon of brandy, or a teaspoon of vanilla. FRUIT GLACfi