Custards, Creams, &c.

Mrs. J. T. Wolf.One quart of milk; let it come to a boil; the yolks of three eggs; one and a half tablespoonful of corn starch; beat together with a little cold milk. When the milk boils, stir in the starch and eggs. When done, sweeten and flavor to taste. Beat the whites of the eggs; pour boiling water over them in a bowl; then lift off, on the custard.

Mrs. G. W. Rogers.One quart of apples slightly stewed and well mashed; whites of three eggs well beaten; four heaping tablespoonful of sugar. Beat together for twenty minutes. To be eaten with cream soon after made.

Miss Louie Phillips.Pare and quarter tart apples and boil them gently with one lemon for every six apples, till a straw will pass through them. Make a syrup of half a pound of white sugar to each pound of apples; put the apples and lemons sliced into the syrup, and boil gently until the apples look clear; then take them up carefully so as not to break them, and add an ounce or more of gelatine to the syrup and let it boil up; then lay a slice of lemon on each apple and strain the syrup and pour over them.

Mrs. C. Wight.Eight large apples; four eggs; one cup of sugar; one tablespoonful of butter; nutmeg, or cinnamon, to taste. Stew the apples, and mash fine; add the butter and sugar. When cold, add the eggs well beaten. Bake until brown, and eat while warm.

Take two ounces of sugar; two ounces of butter, three ounces of flour, and one pint of milk. Mix all together well; set on a slow fire; keep stirring until it gets the thickness of soft butter; then take it from the fire, and add the beaten yolks of five eggs; then beat the whites of five eggs to a stiff froth; mix well the above. Add any flavoring you prefer. Pour into buttered pudding cups, and bake in a moderate oven.

Mix one tablespoonful of Sea Moss Farina with a little cold milk; then add one quart of milk, and half a teacupful of powdered white sugar. Heat slowly; let it boil fifteen minutes, stirring all the time. When taken off, flavor to taste. Pour into moulds, and serve with cream.

One quart of new milk; six tablespoonful of coarsely ground rice. Wash the rice very well, and drain the water off. Just as the milk begins to boil, add the rice, one tablespoonful at a time, stirring constantly; boil for twenty minutes, or untill it becomes quite thick; sweeten to taste; add two tablespoonsful of water, and one teaspoonful of rose water.

Mrs. C. G. G.Two and a half sheets of gelatine dissolved in cold water, to one quart of milk. Sweeten and flavor to taste.

Four tablespoonsful of corn starch dissolved in a little milk Put one quart of milk on the stove, and, when boiling, stir the starch into it; add a lump of butter the size of a hickory-nut; flavor to taste.

Mrs. L. G. Evans.Boil in one quart of sweet milk about ten fresh peach leaves, with four ounces of sugar and one teacupful of corn starch dissolved in a quarter of a pint of cold milk; stir all the time; boil a few minutes and turn out into a mould.

Mrs. M. Eells.One ounce of Cox's gelatine dissolved in as much water as will cover it; four ounces of grated chocolate; one quart of milk; three quarters of a pound of sugar. Boil the eggs, milk, and chocolate together five minutes; then put in the gelatine, and let the whole boil five minutes longer, stirring constantly. Add one teaspoonful of vanilla extract; and put in moulds to cool.

Heat one quart of milk to boiling; stir in one ounce of gelatine that has been soaked in one cup of the milk for an hour, and three fourths of a cup of sugar. When the gelatine is dissolved, strain it through a thin muslin bag. Divide into four portions, allowing one cupful for each. Wet one large tablespoonful of chocolate, with a little boiling water; rub it up very smooth. Put this in one portion, and set on the fire, stirring until very hot, but do not let it boil. Mix with the second portion, the yolk of one egg beaten very light, and heat as above. Color the third with cochineal, or cranberry juice. Wet a mould, and put the white in; and, when cold, put in the pink, then the yellow, then the chocolate. Set in a cold place. Loosen, by dipping the mould in warm water for a second.

The general rule to observe in making custard is to take five eggs to one quart of milk, and a tablespoonful of sugar to every egg. Beat the eggs separately. Always boil milk, custard, rice, and cracked wheat in a vessel set within another of boiling water. Stir in the yolks of the eggs before the milk boils, to prevent its curdling.

Mrs. Dr. Stewart.One quart of cream; four tablespoonsful of white sugar; whites of four eggs. Stir the sugar into the cream; then add the whites of the eggs without beating them; stir all well, and flavor with bitter almonds or vanilla. Bake in cups, set in a pan half filled with water; put in the oven, and bake till it thickens.

One pint of new milk; one cup of pulverized sugar; one quarter pound of almonds, blanched and pounded; two teaspoonsful of 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 in a dish. Beat the whites with a little sugar added to a stiff froth, and lay on the top.

Mrs. E. P. Filleo.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.

Take one lemon, and grate it up fine; one cup of sugar; three-fourths of a cup of water; one cup of butter, and three eggs. Take the lemon, sugar, butter, and water, and put them in a pan, and let it come to a boil. Have the eggs well beaten, and stir in while boiling; let it thicken, then take off to cool. Is nice for traveling lunch.

One half ounce of gelatine dissolved in one and one half cups of white wine, to which is added the rind and juice of one lemon, and three quarters of a pound of white sugar. Let it simmer till mixed; then strain. When cool, but not congealed, add one and one-half pints of cream, stirring gently, that it may not separate.
A little orange juice and peel is an improvement.

Mrs. Armstrong.Take the rind and juice of two large lemons; eight eggs; with one cup of sugar. Stir together the yolks of the eggs, lemons, and sugar. Put in a tin bucket set within another of boiling water; place over the fire; stir well for three minutes; take from the fire, and add the whites of the eggs, which must be beaten to a froth. Put in custard cups, or small glasses. To be eaten before quite cold with cake.

Nellie Andrews.One quart of milk; three eggs; six tablespoonsful of sugar; three tablespoonsful of corn starch. Boil like custard. Make a merangue with the whites, and a little sugar. Flavor with vanilla.

Nellie Andrews.Five eggs; one quarter of a pound of sugar; one lemon, grated. The yolks, sugar, and lemon to be beaten together very light; then boil; stir in the whites while cooking.

Miss Drusie Harris.One box of gelatine soaked in a large cup of milk or water; one quart of milk boiled and poured into it; then beat the yolks of eight eggs, and add to the gelatine, with one and a half cups of sugar. Let it thicken as for custard. Beat the whites of the eggs in a dish, and pour in the custard; mix well; flavor with lemon or vanilla; and let cool in the mould.

Mrs. A. Butterfield.Soak two tablespoonsful of tapioca in a teacupful of milk or water over night. In the morning place a quart of milk over the fire; let it come to a boil. Beat the yolks of three eggs and mix with the tapioca; sweeten and flavor to taste. Pour in the milk, and cook the same as boiled custard; when done, pour in cups. Beat the whites to a froth with two tablespoonsful of sugar, and put over the top.

Mrs. Jno. G. Lowe.One box of Cox's gelatine; pour on it a pint of cold water, and let it stand ten minutes; then pour on four pints of boiling water; one pint of wine; two pounds of sugar; the juice of three lemons, and the grated rind of one. Strain immediately through a jelly bag, and let stand to cool.

Two ounces of Cox's gelatine dissolved in one pint of cold water; soak one hour; half pint of wine; wine glass of brandy; juice of two lemons; grated rind of one; one and three fourth pounds of sugar. Over this pour three pints of boiling water; strain into moulds.

Mrs. Admiral Schenck.One cup of sugar; one cup of molasses; three fourths of a cup of milk; one half cake of chocolate dissolved in water; a piece of butter size of a hickory-nut; one tablespoonful of flour mixed with a little milk to thicken; one half teaspoonful of soda. Boil one quarter of an hour.

Miss Fannie Clarke.One half box of gelatine; one half pint of cold water poured over to dissolve it; one half pint of boiling water; two cupsful of sugar; juice of two lemons. When cool, and just beginning to form, add the beaten whites of two eggs, and beat the whole together until it is thoroughly mixed. Set in a cool place.

Hattie B. Brown.One half box of gelatine dissolved in one half pint of cold water; one half cupful of sugar; juice of six and grated rind of one orange; and one half pint of boiling water.
For lemon gelatine, after dissolving, add one and a half pints of boiling water; one cup of sugar; the juice of three and rind of one lemon; then strain and set to cool.

Mrs. J. J. Patterson.Beat the yolks of seven eggs and stir them into one pint of scalding milk with a little sugar; boil like custard and set away to cool. Pour a large cup of warm water over a half box of gelatine; set it on the stove, but don't let it get hot. Beat the whites of the eggs very light, and add enough pulverized sugar to make it stiff; then whip one quart of cream, and stir into the custard; then the whites flavored with vanilla; then the gelatine well dissolved; mix thoroughly and set away to cool (about two hours). Line your dish with either sponge cake or lady fingers, and fill with the mixture; let stand five or six hours.

Mrs. J. R. Young.One quart of cream whipped to a stiff froth; one third of a box of Cox's gelatine dissolved in one half pint of boiling water; sweeten and flavor to taste; stir in a little cream; not whipped, to cool it; then stir in the whipped cream. Line a dish with sponge cake, and pour on the cream, and set it away to congeal. Let the gelatine stand in warm water until it is almost dissolved; then set the cup in a pan of boiling water, and, when it is scalding hot, pour it over the egg and sugar.

Mrs. F. W. Grimes.One quart of cold cream; two ounces of gelatine; two eggs (if the cream is thick, omit the eggs); one-half of a pound of sugar. Dissolve the gelatine in a little milk, very slowly; beat the eggs and sugar together; whip the cream to a stiff froth; line the mould with sponge cake; mix the ingredients together, and put into the mould; set it on ice.

Mrs. D. W. Stewart.Soak in cold water one ounce of isinglass; take three ounces of best chocolate; mix in a pint of cream, adding the soaked isinglass. Put all over the fire, and boil slowly until the whole is melted; then take off the fire, and let it cool. Take eight yolks, and four whites of eggs; beat very light, and stir gradually in the mixture in turn with one half of a pound of sugar. Simmer the whole over the fire, but do not let it boil; then take it off, and whip to a strong froth; line the moulds with sponge cake, and set it on the ice.

Mrs. A. Brown.Three pints of milk; four eggs; one half box of gelatine; sweeten and flavor to taste. Boil as custard. As it is taken from the fire, stir in the whites beaten to a stiff froth. Pour into moulds, and when cold eat with cream.

Mrs. J. L. Brenner.To one half box Cox's gelatine, take one and a half pints of cold water; dissolve over the fire; then add one pound of white sugar; rinds of two and juice of three lemons. Boil all together for a few minutes. When nearly cold add the whites of three eggs beaten to a froth. Beat all well together; then set in a cool place. When it begins to thicken, stir thoroughly; let stand again and beat as before. The oftener this is repeated the whiter it will become. Pour into moulds; serve with cream. One half this recipe is enough for five or six persons.

One quart of cream; two eggs; two cups of sugar; eggs beaten separately, sugar in the yolks, then beaten very hard together; stir the eggs into the cream; flavor to taste.

Mrs. John W. Stoddard.Two quarts of pure cream; one pound of powdered sugar; whites of four eggs. Flavor to taste.

Use five ounces of chocolate, dissolved in warm milk, to one gallon of cream.

H. Maillard.One quart of cream; eleven ounces powdered sugar; yolks of six eggs; white of one egg; zest of lemon, a piece as large as a nickel cent; one bar of chocolate (Maillard's single, double, or triple vanilla). Scrape the chocolate very fine, and put it with the eggs and sugar; stir or beat until the mixture is complete, and add the cream by degrees. Pour into a milk boiler, and stir until the cream is thick enough to stick to the spatula; then pour the contents into an earthen dish, or freezer, and set in a very cold place. The boiling of the cream is of great importance, and requires particular attention, especially when no milk boiler is at hand, and the cream is boiled on open fire. In this case, as soon as the cream begins to stick to the spatula, the pan must be immediately withdrawn. The flavoring should be added after the cream is boiled. Before freezing it is advisable to pass it through a hair sieve.

Mrs. Henry Stoddard.One and one half pints of cream; four ounces of macaroons; six ounces of white sugar; the yellow rind of one orange, grated, and the juice of two.
If oranges can not be had, use one ounce of orgeat. Beat the cream on ice until it hangs to the beater; then add the sugar, oranges, and the macaroons (grated and put through a sieve). Freeze like ice cream, and afterward put into moulds.

Make a rich lemonade; add a little arrow root. Be careful to stir steadily while freezing.

Juice of six oranges, and grated rind of three; juice of two lemons; one pint of sugar dissolved in one pint of cold water. Mix, and freeze same as lemon ice.

One and one half pints of water; one pint of sugar; juice of eight oranges, and two lemons; whites of four eggs, beaten very light; rub some of the sugar on the orange, to extract the flavor. Boil the sugar and water together for ten or fifteen minutes, and pour it over the eggs, boiling hot, stirring all the time; then add the juice, which must be strained. When cool, freeze.

Take two quarts of rich milk, and two teacupsful of sugar mix well together, and put into a freezer, with ice and salt packed around it. Have ready one quart of peaches, mashed and sweetened. When the milk is very cold, stir them in, and freeze all together.
Strawberries can be used in the same way, but will require more sugar.

Take nice, ripe strawberries; put them into a bowl and mash them; make them rather sweeter than for the table. Let them stand until the juice is drawn out, then freeze. Serve with cream, or ice cream.

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