Rice Custard

1 quart of milk.

3 tablespoonfuls sugar.

¼ teaspoonful salt.

8 eggs well-beaten-1 tablespoonful butter. 1 small cupful boiled rice.

The rice may be used warm or cold. Stir it into the milk. Rub the butter and sugar together and add to the eggs. Stir all together and bake one-half hour in a quick oven.

Chocolate Custard

Boil ½ pound of chocolate in 2 quarts of new milk with ½ pound of sugar and 1/3 of a vanilla bean for one-half hour. Then add 4 well-beaten eggs or the yolks of 8, (this will make it richer, at the same time the whites can be used for cake or frosting), and stir until it begins to thicken. Season with ½ teaspoonful of salt. If extract of vanilla be used instead of the bean, add 2 teaspoonfuls after the custard is taken from the fire. Pour into cups.

Baked Chocolate Custard

1 quart milk.

4 tablespoonfuls grated chocolate. 4 tablespoonfuls sugar. 4 eggs well-beaten.

Mix, pour in cups and bake. It may be baked in one large dish and 1 egg (white) reserved and whipped into a meringue to spread over the top of the custard. Flavor the custard with vanilla.

Orange Custard

Boil the rind of 1 orange until tender; pound fine in a mortar; add to it the juice of 2 oranges, ½ pound sugar, 4 well-beaten eggs. Beat thoroughly together and add 1 quart of milk. Set the mixture on the fire and stir in one direction until it sets. Turn into custard cups and serve cold.

Almond Custards

1 quart of milk. 6 yolks of eggs.

1½ pounds almonds. 4 whites.

Blanch the almonds and rub to a paste with 1 tablespoonful of rose-water and a little grated white sugar. Boil the paste in the milk four or five minutes. Beat the eggs and 1 tablespoonful of sugar; turn into the milk; stir constantly until it thickens. Remove from the fire; stir until partly cool and pour in custard cups. If the custards are to be cooled quickly, set the cups in a pan of cold water, changing two or three times. Just before serving beat the reserved whites to a froth with 1 tablespoonful of white sugar and spread over each custard.

Mottled Custards

Beat the yolks of 6 eggs and stir into 1 quart of boiling milk. When thickened, stir in the whites of the eggs beaten to a stiff froth with 3 tablespoonfuls of powdered sugar. Flavor with rose or lemon, and continue stirring until the custard becomes thick and lumpy. Serve in custard cups, or otherwise.

Make this custard in the same way, using the proportion of 4 eggs to 1 quart of milk, and pour it hot over plain sponge cake, sliced for dessert. Very nice.

Cream Custards

1 pint of sweet cream, mixed with 1 pint of sweet milk. 4 well-beaten eggs.

3 tablespoonfuls of sugar. Flavor with nutmeg, lemon, rose or vanilla. Bake in cups, setting them in a pan of boiling water. It can be baked in one large dish.

Tapioca Custard

4 tablespoonfuls of tapioca, soaked over night in 1 pint of cold water; in the morning add 1 quart of milk. Put over the fire and let boil up. Then stir in the 8 egg yolks. 1 cupful sugar.

Salt and flavor. Turn into a dish and frost with the whites of the eggs beaten stiff with a tablespoonful of sugar. Serve cold.

Farina Custard

Mix a tablespoonful of sea moss farina with a little cold milk; then add 1 quart of pure milk and ½ teacup-ful of powdered sugar. Heat slowly in an enameled saucepan. Boil fifteen minutes, stirring briskly. Flavor to taste and pour in a pudding-dish Then make a custard of the yolks of 4 eggs and the whites of 2, well beaten together, 3 tablespoonfuls of sugar and 1 quart of sweet milk. Cook the custard and pour, when both are cold, over the Farina. Whip the whites of two eggs to a stiff froth with 1 tablespoonful of sugar, and pour over the custard. A beautiful dish.

Indian Meal Custard

1 quart of sweet milk, good measure.

2 tablespoonfuls of Indian-meal.

Heat 1 pint of the milk to boiling point and pour over the meal. Let partly cool. In a few minutes add the remainder of the milk measure, then the yolks of 2 eggs, beaten with ½ cupful of sugar. Beat the whites of the eggs stiff, and just before putting in the oven, stir in quickly. Bake one-half hour in a pud-diag-dish.

Lemon Custard

3 eggs.

1 tablespoonful butter.

2 tablespoonfuls of corn starch.

¾ cupful of sugar.

2 cupfuls of water. 1 large lemon.

Beat the yolks of the eggs, the butter and sugar together. Mix the corn-starch with a little of the water. Stir all together and cook as for boiled custard. Remove from the stove and stir the beaten whites in lightly. The eggs may be beaten together if there is any haste. Pour in a large pudding-mold to cool, or in cups, and turn out. It may be served with sweet cream and sugar, or alone.

Orange Custard

Make same as Lemon Custard, substituting 1 orange.

Bird's Nest Custard

Peel and core enough nice tart apples to fill a pudding-dish; fill the openings with sugar; pour over all a little water and cook until tender. Make a custard sufficient to cover the apples in the dish in the proportion of 2 eggs to a pint of milk. Sweeten to taste and flavor with nutmeg. Bake till the custard sets.