Soft Custard

2 cups milk ⅓ cup sugar.

4 egg yolks ¼ teaspoon salt.

½ teaspoon vanilla.

Scald the milk in double boiler. Mix eggs, sugar and salt; add scalded milk to them; return to double boiler, and cook until mixture thickens and is of a smooth and creamy consistency.

Strain into a cold dish and flavor when cold. Should the custard begin to curdle, set immediately into a dish of cold water and beat briskly with a wire whisk or egg beater.

Soft custard may be made with whole eggs, but it is not so velvety.

Arrowroot Custard

2 cups milk.

2 tablespoons arrowroot.

½ teaspoon vanilla.

2 egg yolks ¼ teaspoon salt ¼ cup sugar.

Scald milk; mix arrowroot and sugar; add to scalded milk, and cook ten minutes. Beat egg yolks slightly; add salt; pour milk mixture on to eggs; return to double boiler; stir constantly until thickened.

Cool, flavor, and serve in custard cups.

Banana Custard

Arrange slices of bananas in bottom of serving dish, sprinkle with lemon juice, and cover with Soft Custard.

Fruit Custard

Prepare the same as Banana Custard, using one fruit or a combination of fruits.

Strawberry Custard

Use receipt for Soft Custard. "When cold, add one cup of crushed and sweetened strawberries. Serve ice-cold and garnish with Strawberry Meringue.

Coffee Custard

Use rule for Soft Custard, adding one fourth cup ground coffee to milk before scalding.

Soft Caramel Custard

Use receipt for Soft Custard, adding one half cup caramelized sugar to milk before scalding.

Baked Vanilla Custard

3 cups milk ⅛ cup sugar.

5 eggs ¼ teaspoon salt.

½ teaspoon vanilla.

Scald milk and add to eggs, sugar and salt, mixed together. Strain, add vanilla, and bake in one large buttered mold, or small ones, set in a pan of hot water, in a slow oven. Should the water boil during baking, the custard will be of a porous consistency. To test the custard thrust a silver knife through the center. When it comes out clean the custard is done.

Baked Sherry Custard

Use rule for Baked Vanilla Custard, flavoring with one tablespoon sherry wine.

All other flavored custards may be made the same way, by substituting special flavorings.

Baked Caramel Custard No. 1

1 cup sugar 4 egg yolks.

2 cups milk.

1 teaspoon vanilla ¼ cup sugar ¼ teaspoon salt.

Caramelize the one cup of sugar. When a delicate brown color, pour into a well-buttered charlotte russe mold or into individual cups; set away to cool.

Scald milk; mix eggs, one fourth cup of sugar, and salt, add milk; strain into mold on to cold caramel; add seasoning and bake the same as Baked Vanilla Custard. Unmold and serve with Caramel Sauce.

Baked Caramel Custard No. 2

3 cups milk ½ teaspoon salt.

¾ cup sugar 1 teaspoon vanilla.

4 eggs.

Scald milk; caramelize sugar and add to scalded milk. Beat eggs slightly, add salt, milk mixture and flavoring. Strain into buttered dish and bake like Baked Vanilla Custard. Unmold and serve with Caramel Sauce.

This rule may be made with three eggs, but will be less rich and will break when unmolded.