The new Annie Dennis cook book

Four eggs, five ounces of butter, seven of sugar, six of boiled potato, mashed in a glass of sweet milk. Beat yolks, sugar and butter together; add potatoes and lastly the whites well beaten. Boiled Custard One quart of sweet milk, one-fourth of a pound of sugar, and three or four eggs. Beat the eggs very light with half the sugar ; boil the milk with the other half of the sugar and pour over the eggs, stirring all the while ; pour back into the vessel and let come to a boil once. Flavor to taste. For ice cream, add onefourth of a pound more sugar to a gallon of milk. Apple Custards Peel and slice six medium sized apples; boil until tender, with one cupful of water, then rub through a sieve, or mash very fine, then add four eggs which have been well beaten, with two teaspoonfuls of white sugar; add last the juice of one lemon with some of the rind, grated. The eggs may be separated and the whites used for a meringue, if liked. Line two pie pans with good pastry, roll thin, pour in the custard and bake in a moderate oven, a nice brown. Syrup Custards For each custard to be made boil one cupful of syrup until very thick; remove from the fire and let cool. Beat two eggs separately, adding one tablespoonful of sugar to the yolks. Mix all together and add one teaspoonful of butter. Line a pie plate with some good pastry, pour in the custard and bake without a top crust. Citron Custard Make a puff paste; roll thin and line a pie plate. For the custard: Beat six eggs with six tablespoonfuls of sugar, until very light; add a tablespoonful of butter. Slice the citron in thin strips, and place on the pastry. Pour the custard over; put in the oven and bake a nice brown. After the pastry is put in the pan, place on the back of the stove to dry until ready to pour in the custard. This quantity will make two custards. Lemon Custards Five eggs (leaving four whites for meringue), two teacupfuls of sugar, juice and half the grated rind of one lemon, a teaspoonful of flour, and one teacupful of sweet milk. Beat eggs and sugar until very light, then add the sifted flour. When well mixed add the lemon; mix this thoroughly, then stir in the milk and bake at once. When set and a light brown, cover with the meringue, put in the oven and brown. This is sufficient for two custards. For cocoanut custards, leave out the lemon and substitute one teacupful of freshly grated cocoanut. Custards made by this recipe are deliciously light and spongy. Lemon Custard, No. 1 Pastry: Three-quarters of a pound of flour, quarter of a pound of lard, heaping tablespoonful of baking powder, level teaspoonful of salt, cold water enough to make a moderately stiff dough, handling just as little as possible. Roll very thin and bake in three tins, just letting them color delicate brown. Custard for three pans : Nine eggs, three cupfuls of very rich milk, or cream, three lemons, two teacupfuls of sugar in the custard, and a half teacupful in the meringue; grated rinds of two of the lemons, and a heaping teaspoonful of flour. Beat the yolks and two whites with two cupf uls of the sugar, then sift the flour ; now stir in the milk, and just before turning in to bake add the juice and grated rind of the lemons. Bake in a moderate oven.