Apple Custard, No. 1

Pare, core and quarter eight tart pippin apples and place them close together in a deep pie-dish; roll the skin of a lemon on a quarter of a pound of sugar and sprinkle it over the apples; cover with puff paste, and bake three-quarters of an hour, or until the apples are tender. When the pie is baked, cut out the whole centre of the crust, leaving the rim round the edge; when cold, pour over it a custard, made with half a pint of milk, three eggs, sugar to your taste, and a teaspoonful of extract of vanilla, boiled in a farina-boiler until it begins to thicken.

Apple Custard, No. 2

Pare and core six tart apples, cook them in a syrup of sugar and water until tender, butter a pudding-dish, lay them in the bottom. Beat the yolks of eight eggs, stir them in a quart of milk with sugar to your taste, pour it over the apples, and bake half an hour.

Apple Float

The whites of five eggs beaten to a stiff froth, add to them five heaping tablespoons of powdered sugar, beat it well in, and add a bowlful of apple-sauce, sweetened and flavored with lemon-peel; heap it in a glass dish, and pour round it a boiled custard made with the yolks of the eggs and a quart of milk.

Baked Custard

Beat the yolks of two and the white of one egg very light; mix to a smooth paste a teaspoonful of flour in a little milk, add it to the eggs with a small teacup of rich milk, flavor with vanilla, lemon-peel or peach-water, pour it in a pie-dish lined with a good crust, grate nutmeg over the top, and bake about twenty minutes.

Boiled Custards

Beat the yolks only of eight eggs, and stir in them gradually a quart of new milk, and add sugar to your taste; put the custard in a farina-kettle, and set it over the fire; stir it until it thickens sufficiently to stick to the spoon; then flavor with two teaspoonsful of the extract of vanilla or peach-water, set the kettle in cold water a few minutes, stirring all the time, then pour into glass or china cups, grate a little nutmeg over the top of each custard, and set in a cool place.

Chocolate Custards

When making the above custards, after flavoring them, pour out half only of the yellow custard into the cups, have ready dissolved in a little milk over the fire a small teacup of grated chocolate, in which you have put a little sugar, add this gradually, stirring all the time, to the custard remaining in the kettle, When thoroughly mixed, pour into cups and set away to cool.

Cocoanut Custard

Boil a pint and a half of milk, sweeten to your taste, and cool it, beat four eggs separately and then together, add to them a cocoanut grated, stir in the milk, and bake in crust, as in Cocoanut Pudding, p. 183.

Cold Custard

A tablespoonful of rennet wine in a quart of milk that has bean slightly warmed an hour before dinner; grate nutmeg over the top, and serve with cream and sugar.

Lemon Custard

Two cups of sugar, two of cold water, two tablespoons of flour, two large juicy lemons, and six eggs beaten separately; mix the flour and sugar together dry, then add the rind and juice of the lemons, then the water, and then the eggs - the whites of the eggs beaten very light and added to the yolks before putting them in the custard. Bake in crust.

Snow-Ball Custard

Beat the whites of six eggs to a stiff froth; boil a quart of milk in which you have stirred two tablespoonsful of sugar. When boiling hot, drop in the whites, a tablespoonful at a time, boil until a little firm, lay them on a dish; beat the yolks of the eggs with three or four tablespoonsful of sugar, stir them gradually into the milk, stir it over the fire or in a farina-kettle until it thickens, then flavor with vanilla or peach-water, pour out, and when cold, lay the whites on the top.