The royal baker and pastry cook : $b A manual of practical cookery

Custards.=—For each quart milk allow 4 large or 5 small eggs and 3 tablespoons sugar. Warm milk; pour over eggs and sugar beaten together. Fill small earthen cups or pudding-dish. Stand in pan of warm water; add flavoring to suit, and bake in moderate oven till firm in center. For chocolate custards melt chocolate with sugar. =Corn-starch Custard.=—Scald 1 quart milk. Dissolve 2 level teaspoons corn-starch in little cold milk. Turn quickly into hot milk; stir till thickened, then cover and cook 10 minutes. Beat 2 eggs with 3 tablespoons sugar, add to custard, stir a moment longer, strain. Add flavoring when partly cooled. =Tapioca Custard.=—Put 2 tablespoons fine tapioca in double boiler with 1 pint milk, cook and stir till tapioca is transparent. Add yolks 2 eggs beaten with 3 tablespoons sugar, and pinch salt; stir till thickened. Add whites whipped to stiff froth, stir lightly 3 minutes; take from fire; add flavoring when cooled. If pearl or lump tapioca is used, it must be soaked in cold water for several hours before cooking. =Apple Snow.=—Core, quarter, and steam 3 large, sour apples. Rub through sieve, cool; whip whites 3 eggs to very stiff froth with ½ cup powdered sugar, gradually add apple, and whip long time till white and stiff. Pile in dish, garnish with dots currant jelly. =Snow Eggs.=—To whites 5 eggs add pinch salt, and whip to very stiff froth; gradually add 1 tablespoon powdered sugar and few drops flavoring. Scald 1 quart milk in large pan. Shape whites in tablespoon, drop a few at a time in hot milk. Turn until cooked. Lift out with skimmer, lay on glass dish. When all are cooked make custard with egg yolks, milk, and 3 tablespoons sugar, and serve with eggs. =Charlotte Russe.=—Mix 1 pint rich cream, ½ cup powdered sugar, 1 teaspoon vanilla. Have very cold and whip to stiff froth, turning under cream when it first rises. Line dish with sponge cake or ladyfingers, fill with whipped cream. =Chocolate Blanc-mange.=—Quart milk. ½ box gelatine soaked in 1 cup water, 4 tablespoons grated chocolate rubbed smooth in