Lemon Custard

Beat two cups of sugar and half a cup of butter until light; then add four well-beaten eggs, two grated crackers, the grated rind and juice of two lemons, and half a pint of milk.

Lemon Custard

Beat one pound of sugar and a quarter of a pound of butter together until light; add four eggs also beaten light, and two rolled crackers, one cup of milk, and the grated rind and juice of lemon.

Apple Custard

Stew until tender, in a very little water, a dozen apples; flavor with the grated rind of a lemon; rub them through a sieve, and to three cups of the strained apple, add nearly two cups of sugar; leave it until cold; beat five eggs very light, and stir alternately into one quart of rich milk with the apples; pour into a pudding-dish and bake. To be eaten cold.

Chocolate Custard

Make a boiled custard with one quart of milk, the yolks of six eggs, six tablespoonsfuls of sugar, and one-half cup of grated vanilla chocolate. Boil until thick enough, stirring all the time. When nearly cold, flavor with vanilla. Pour into cups, and put the whites of the eggs, beaten with some powdered sugar, on the top.

Chocolate Cream Custard

Scrape a quarter of a pound of the best chocolate; pour over it a teacup of boiling water, and let it stand by the fire until dissolved. Beat eight eggs light, leaving out the whites of two, and stir by degrees into a quart of rich milk alternately with the chocolate and three table-spoonfuls of sugar. Put the mixture into cups, and bake immediately.

Boiled Custard

Allow five eggs to one quart of milk, a tablespoonful of sugar to each egg; set the milk in a kettle of boiling water until it scalds; then, after dipping a little of the milk on to the eggs and beating up, turn into the scalded milk, and stir until it thickens. Flavor to taste.

Baked Custard

One quart of milk, five eggs, a pinch of salt, sugar and flavor to taste; boil the milk; when cool stir in the beaten eggs and sugar, pour into cups, set them in pans of water, and bake; if it is baked too long will become watery.

Lemon Custard

Four eggs leave out the white of one, one cup of sugar, one cup of cold water, one grated lemon, a small piece of butter, one tablespoon-ful of corn starch; bake as custard; after it is baked cover it with the beaten white and pulverized sugar, return to the oven; bake a light brown.

Coffee Custard

One-half pint of rich cream, one-half cup cold coffee, four eggs, sugar to taste.

Almond Custard

One pint of new ilk, one cup of pulverized sugar, one-quarter pound of almonds, blanched and pounded, two teaspoonfuls rose water, the yolks of four eggs; stir this over a slow fire until it is of the consistency of cream, then remove it quickly, and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top.

Indian Custard

Heat two quarts of milk, then stir in one cup of molasses, a small cup of fine corn meal, two beaten eggs, and a little salt. Cook slowly one hour. If it seems too thick, thin it with a little cold water.