Miss Parloa's kitchen companion

Take from the fire at the expiration of the five minutes ; and after adding the flavor, pour the mixture into a dish, and set away to cool. After it has become cool it should be chilled on ice before being served. Orange Custard. This is made of eight eggs, the grated rind of two large oranges, and the juice of four, half a pint of water, and one cupful of sugar. Separate the whites of the eggs from the yolks, and put the latter away in a cool place. Add the orange-rind and juice to the whites of the eggs ; and after beating the mixture well, add the water. Set away for an hour. At the end of that time beat the yolks of the eggs, and add them, together with the sugar, to the mixture of whites, orange, and water. Strain into a pitcher, and set the pitcher into a basin containing boiling water enough to conie well up the sides. Set the basin where the water will boil rapidly, and stir the mixture until it becomes as thick as rich cream, — say for about a quarter of an hour. Remove from the fire, and allow the custard partially to cool, stirring it frequently ; then pour into glass cups, and put away to get perfectly cold. *Wine Custard. This is easily, quickly, and cheaply made, yet the work must be done carefully. Heat a quart of milk to the temperature of 100°. Add two table-spoonfuls of sugar, and two of wine ; and after stirring well, add two even table-spoonfuls of liquid rennet, stirring only enough to mix it with the milk. Pour the mixture into a deep glass dish, and set away to cool. It will be firm, in about two hours. Serve with sugar and cream. Be careful not to get the milk too warm. Be equally particular to mix the sugar and wine with it thoroughly, before adding the rennet ; to stir the mixture after the addition of the rennet only enough to blend all the materials ; and finally to turn immediately into the dish in which the custard is to go to the table. * Caramel Custard. The materials are : one quart of milk, four eggs, half a cupful of sugar, one gill of hot water, and half a teaspoonful of salt. Put the sugar into a small frying-pan, and stir over the fire until it begins to turn liquid ; then draw the pan back, and add the water. This will harden the sugar. Let it simmer for fifteen minutes, and it will become liquid again. Beat the eggs and salt with a spoon until well broken. Add them to the milk. Now add the caramel, and stir well. Pour the custard into a pudding-dish, and bake in a moderate oven until firm in the centre. It will take about forty minutes. Serve cold. This custard can be baked in small cups instead of in the pudding-dish. *A Simple Soft Custard. This is very plain and light, and may be used with many puddings as a sauce. For a quart of custard there will be required a quart of milk, half a teacupful of sugar, four eggs, two table-spoonfuls of arrowroot, one-fourth of a teaspoonful of salt, and one teaspoonful of some kind of extract, — vanilla is recommended.