The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

milk, stir until sugar is dissolved; cook, stirring over hot water until the custard thinly coats the spoon; remove quickly from fire, add flavoring if desired and strain into pitcher or glass sauce dish; serve cold. Or, pour hot milk slowly stirring, over beaten eggs and sugar, strain and pour into buttered custard cups, set in pan of hot water, bake slowly until creamy all through, or till a silver knife will come out clean when run into custard. Do not allow the water around the cups to boil at any time. Cool as rapidly as possible. The straining of custards has much to do with their smoothness and lightness. If the boiled custard should curdle from too long cooking, beating with the dish in cold water may restore the smoothness, but not the flavor. In making a large quantity of custard, set as soon as creamy into cold water and stir until below the coagulating point or the custard will become curdled by its own heat. =Custard of Yolks of Eggs= 1 pt. milk 2 tablespns. sugar yolks of 3 eggs Follow directions for boiled custard. The custard may be served with an uncooked meringue of the whites of the eggs, sprinkled with chopped candied cherries or dotted with jelly. =★ White Custard= The white of 1 egg with ⅔ to 1 tablespn. of sugar and a trifle of salt, to every ⅔ or 1 cup of milk. (Good with either quantity of milk.) Bake in pan of hot water in very slow oven for 40 m. to 1 hour, according to heat of oven and shape and size of dish. =Corn Starch Custard= 1 qt. milk 4 tablespns. sugar 1½ tablespn. corn starch 1 egg salt Blend corn starch with a little of the cold milk and pour slowly into remainder of milk heated to boiling with the sugar; boil up well, or cook in double boiler 10 m., add a little to the beaten egg, and when smooth, turn egg all at once into hot mixture; stir well, remove from fire, add salt and flavoring and strain.