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Classic
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page 90
constantly until it boils, then remove, flavor with lemon or rose, and pour into
a dish (a shallow, wide one is best), spread smoothly over the boiling hot
custard the well-beaten whites, grating some loaf-sugar and coacoa-nut on the
top. Set the dish in a pan of ice-water and serve cold.--Mrs. W. W. W.
GOOD BAKED CUSTARD.
Eight well-beaten eggs, leaving out two whites for the top, three pints milk;
sweeten and flavor to taste; bake for two hours in a slow oven. Beat the
reserved whites to stiff froth with two table-spoons sugar, spread over the top,
and return to oven to brown.
GELATINE CUSTARD.
To one-third package Coxe's gelatine, add a little less than one pint boiling
water; stir until gelatine is dissolved, add the juice of one lemon, and one and
a half cups sugar; strain through a jelly-strainer into dish for the table, and
set in a cool place.
For custard, to one and a half pints milk add the yolks of four eggs (reserving
the whites), and four table-spoons sugar; cook and flavor when cool. When
required for the table, cut gelatine into small squares, and over them pour the
custard. Add four table-spoons powdered sugar to the whites of four eggs well
beaten, and when ready for the table, place over the custard with a spoon.--Mrs.
W. A. James.
LEMON CUSTARD.
One pound sugar, quarter pound butter, four eggs, cup sweet milk, two crackers,
two lemons; beat butter and sugar together until light, add eggs beaten light,
next grated crackers, then grated rind and chopped pith of lemon, and one cup
milk, the juice of lemon to be added last.--Mrs. Gov. J. P. Cochran, Delaware.
LEMON CUSTARD.
Beat two yolks of eight eggs till they are white, add pint boiling water, the
rinds of two lemons grated, and the juice sweetened to taste; stir this on the
fire till it thickens, then add a large glass of rich wine, and one-half glass
of brandy; give the whole a good
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