The household (of the Detroit free press)

Put two quarts of fresh milk on the fire, and let it come nearly to a boil ; while it is on the fire beat well together five eggs, with five and a half tablespoonfuls of sugar ; pour it into the milk while on the fire, and stir as you pour in; continue to stir, tasting occasionally, and as soon as it has lost the raw taste of the egg, it is done, and must be taken off immediately, but do not stop stirring, not even after you have set it on the table, where you must let it set a few minutes before pouring it out; always stir one way, or your milk will curdle. APPLE CUSTARD. One quart of apples mashed fine, four eggs, two cups of sugar, half cup butter; beat well ; take whites of two of the eggs, beat with sugar ; spread over the tops and place in the oven again. CUSTARD TO POUR OVER FRUIT SHORTCAKE. One cup sugar, one tablespoonful corn starch, one egg and one pint of milk. Flavor and cook as custard. RASPBERRY CUSTARD. Take three gills of raspberry juice and dissolve in it a pound of white sugar, mix with a pint of boiling cream, stir until quite thick, and serve in custard glasses. STANDING CUSTARD. Boil together and strain half a pint of new milk, one-quarter of a pound sugar, one-half ounce isinglass, and thicken with the beaten yolks of four eggs ; stir it until it is almost cold ; put in a mold and keep it in water until quite cold, then turn out. SNOW CUSTARD. Beat eight eggs, leaving out the whites of four ; add to them one quart of milk and five ounces of sugar ; have a shallow pan of hot water in the oven; set the dish into it, and bake till the custard is thick; then set away to cool ; beat the remaining whites very light ; add half a pound of sugar and a teaspoonful of lemon juice ; when the custard is cold lay the whites over the top in heaps, but do not let them touch. VANILLA CREAM FOR PUDDING.. Scald one-half pint of rich milk or cream ; then add the yolks of two well beaten eggs and one-half pint of sugar ; stir until it is as thick as boiled custard. When cool flavor with vanilla. Just before serving add the whites of eggs, beaten stiff, and gently stir in the sauce. GERMAN FOAM SAUCE. Select a German pudding dish with dasher; into this put the yolks of five eggs, fill half an egg shell five times with white wine, add lemon peel and sweeten to taste ; stir to a foam by placing the handle of dasher between the hands and rolling it to and fro; then place over the heater till it boils, stirring constantly ; to be prime it should be prepared after the dinner is served ; there should be nothing but foam. FRENCH HONEY. White sugar one pound, six eggs, leaving out the whites of two, the juice of three or four lemons and the grated rind of two, quarter pound of butter ; stir over a slow fire until about the consistency of honey. RICE BLANC MANGE. Mix four tablespoonfuls of rice flour in a little cold water, add a pinch of salt, stir this into a quart of boiling milk, and boil and stir for ten minutes; when partly cool add the whites of three eggs beaten to a froth, and cook again until almost boiling, then turn into a wet mold. Serve with cream, sweetened and flavored to the taste. Farina or arrowroot may be prepared in the same way, omitting the eggs and second boiling. FLOATING ISLAND.