The household cook book

STEAMED CUSTARD.— Take 5 eggs (throw out the yolks of 2, and beat), 3 tablesiDoons of sugar, a pinch of salt, a chip or two of lemon or orange, and a little vanilla. Scald 1 quart of milk, take off the scum, and pour it on the beaten eggs. Set it to steaming in a close covered vessel, and steam 5 or 6 minutes; then set on ice. . TAPIOCA CUSTARD.— Take 1 quart of fresh milk, 2 eggs," | cup of pearl tapioca, ^ cup of white sugar. Soak the tapioca over night, and the next morning drain off all the water while the milk is scalding in a double boiler; when the milk is hot, add the tapioca and let it simmer 10 minutes; beat the sugar and eggs together, and add to the milk and tapioca; flavor with cinnamon, vanilla or nutmeg. TOMATO CUSTARD.— Peel and stew until thoroughly cooked 1 quart of ripe tomatoes; strain through a sieve to remove the seeds; beat 3 fresh eggs very light and add them to the strained tomatoes with a teacup of white sugar, a pinch of salt, butter the size of an egg, and a little nutmeg. Bake in a quick oven 15 or 20 minutes. This is nice served hot or cold. VARIOUS CUSTARDS.— Those without experience should adhere closely to the recipes given, but cooks with a little experience can produce a variety of custards by varying the flavors used, leaving the body of the custard the same. Oranges cut fine (after being peeled and seeded) can be used, simply adding them to a good custard; so can canned or candied fruits, chopped almonds, grated cocoanut, chocolate, caramels, macaroons, etc., thus making various custards. An ingenious cook can devise many changes, and make attractive dishes, and we advise experienced cooks to try it. CREAMS, PUFFS, ETC. CHOCOLATE CREAM — Heat 4 cups milk and a pinch of salt; when hot add 3 tablespoons of flour; after it thickens add yolks of 3 eggs, beaten to a cream with 3 tablespoons of sugar; cook a few minutes, and when done add 1 teaspoon vanilla. Beat the 3 whites stiff, add 3 tablespoons of sugar, then 3 tablespoons of grated chocolate. Spread it on the cream and brown it in the oven. COFFEE CREAM — Mix \ cup sugar, \ cup strong coffee and 1 pint rich cream; whip till it is all froth; put in stem glasses, freeze, and serve in the same glasses. HAMBURG CREAM — Grate the rind and squeeze the juice of 1 lemon into 1^ cups sugar; beat the yolks of 5 eggs, put into a pan, add the sugar, and set in hot water, stirring all the time; when the eggs begin to cook, add the 5 whites, which should be beaten and ready; then remove and let cool. MOCK CREAM Take 1 quart of new milk, 1 fresh egg, 1 teaspoon of cornstarch, 1 teaspoon of white sugar. Scald the milk in a double boiler, or tin pail set in a kettle of boiling water. Beat the starch, sugar and egg thoroughly, and stir into the milk when it is scalding hot. Let it get thoroughly cold before serving. PINK CREAM. — Use 3 gills raspberry syrup mixed with ^ pound of sugar and 1 pint of thick, sweet cream. Whisk until verylight, and serve in whip glasses.