The new Kentucky home cook book

For creams and custards, eggs should be thoroughly beaten, the whites and yelks separately. When gelatine is used for creams it should always be soaked at least one hour in a little cold water or milk; it can then be dissolved by placing over hot water. Baked custards should be put into a moderately hot oven — if too hot, the custard will in part turn to whey; the delicacy of the custard depends on its being baked slowly. For boiled custard, always place the vessel that contains the custard in a kettle of boiling water (with a scant tea-spoonful of salt in the water, the custard will boil quicker) ; and do not let it boil too long, or it will curdle. When the milk reaches the boiling point, which is shown by a slight foam rising on the top, put in the sugar, which cooks it so that the eggs will not curdle when added. Or, another convenient way is to gradually add several spoonfuls of the boiling milk to the beaten yelks until the eggs are heated through, when they may be slowly stirred in. Let it remain a few minutes, stirring constantly until it thickens a little; then either set the vessel immediately in cold water, or turn into a cold dish, as it will curdle if allowed to remain in a hot vessel. Add flavoring extracts after removing from the stove. In making Charlotte-Busse, it is necessary to have very thick cream, so that it will whip to a stiff froth. It is impossible to make good Charlotte-Russe in damp, moderate weather. Add the stock to the whipped cream just before it begins to congeal, very little at a time, stirring constantly — if poured in too fast, it will settle at (251) The New Kentucky Home Cook Boole. the bottom and not mix through the cream. Use none but the best extracts for flavoring. All gelatine should be soaked at least one hour before adding the other ingredients for jelly. The yellow part of lemon peel gives a delightful flavor to the jelly, but be very careful not to get the white part or seeds in, as they are bitter. CHOCOLATE CUSTARD, BAKED. Take one quart of new milk, six eggs (yelks and whites beaten separately), one coffee-cupful of sugar, four heaping table-spoonfuls of grated chocolate. Flavor with one teaspoonful of vanilla. Scald milk, stir in the chocolate, and simmer for two minutes, or until it is dissolved. Beat up the yelks with the sugar, and put into the hot mixture. Stir for one minute before seasoning and pouring into the cups, which should be set ready in a pan of boiling water. They should be but half submerged, that the water may not bubble over the tops. Cook slowly for about twenty minutes, or until the custards are firm. "When cold, whip the whites of the eggs to a meringue, with very little powdered sugar (most meringues are too sweet), and pile some on the top of each cup. Put a piece of red jelly on the meringue. BOILED CUSTARD. Take half a gallon of new milk, the yelks of ten eggs. Beat the eggs very light, and stir into the milk. Boil until it is thick. Have the whites whipped to a stiff froth, and stir in while hot. Flavor with one and one-half tea-spoonful of vanilla. Boil as directed above. Mrs. A. A. Wadsworth. BOILED CUSTARD. Put one-half gallon of new milk into a bucket and set it in a kettle which has a little boiling water in it, as the custard is apt to burn if next to the fire. Put a scant tea-