The national course in home economics

FOR SUMMER, light- desserts take the preference. Custards are light and dainty and quite appropriate after a hearty meal. Good custard can be made in the proportion of five eggs to each quart of rich milk. There are three ways of cooking custard — baking, boiling or steaming. A baked custard, we believe, has the preference, and to insure the best results, the temperature of the oven must be exactly right. It must be a good heat and kept regular. If the custard remains too long in the oven it will whey and its nicety be destroyed. The whites and yolks of the eggs in a custard should be beaten separately. The sugar should be added to the beaten yolks and then be beaten again. Add the whites next, then the flavoring, and lastly, the cold milk. Pastry and puddings seem to tire the appetite in summer and these light and palatable desserts are then enjoyed to the full extent. Many of the desserts can be made of canned fruit and are as nice as though concocted from fresh fruit. CUP CUSTARD. Beat four eggs light, add one-half cupful of granulated sugar, a little salt, one quart of milk, and one-eighth of a teaspoonful of grated nutmeg. Stir until the sugar is dissolved. Put the custard in five cups, place in a pan of boiling water, and then put the pan in the oven. Bake till firm in the center; no longer, or they will become watery. When done stand away to get cold. Serve them in the cups. Lillie. MICHIGAN CUSTARD. Beat five eggs thoroughly, then stir into them one cupful of maple sugar, one tablespoonful of flour, a pinch of salt, one-eighth of a nutmeg. Stir this all into two quarts of lukewarm milk. Pour in baking dish and set baking dish in pan of hot water. Bake in moderate oven until custard is firm in the center. Mrs. John Irish. LEMON CUSTARD. Grate two lemons, add one-half pound of sugar, one-fourth pound of butter, beaten together to a cream; one pint of milk, two tablespoonfuls of flour, and four eggs, beaten separately. Add the whites last. Mrs. Mary Walton. RICE CUSTARD. Mix one-half pint of cream, one pint of milk, an ounce of sifted ground rice, one tablespoonful of vanilla; sweeten with sugar and stir all well together in a granite boiler till it nearly boils; add the well-beaten yolks of three eggs. Stir and let it simmer for about one minute. Serve it in cups with sifted sugar and cream. Mrs. Emily Jones. APPLE CUSTARD (PLAIN). Stew very gently two quarts of fine apples, till tender, with one and one-half pints of water, one pound of sugar and a little cinnamon. Strain the liquid and stir into it, very gradually, eight well-beaten eggs. Put the mixture into a saucepan and stir it until it thickens. Pour into custard glasses and cover with sifted sugar. J. I. C. APPLE CUSTARD (FRIED). Pare, core and slice four good-sized apples. Fry them in butter and when they are brown on one side, turn them over and pour over them a custard made of four eggs, beaten, a cupful of cream or new milk and a little cinnamon. Fry to a light brown. Turn carefully and serve with sifted sugar. This is a nice hot dessert. Mrs. Ellen Sullivan. BAKED CHOCOLATE CUSTARD.