A Course of Lectures on the Principles of Domestic Economy and Cookery

potatoes when it is within half an hour of being done, turnips peeled, cut in small pieces; carrots peeled and sliced. CARAMEL CUSTARD. I will make a caramel custard next. For caramel custard use a plain tin mould, oval or square in shape, that will hold about three pints. Put a teaspoonful of sugar in the bottom of the mould and set the mould on the top of the stove where the sugar will brown. You may want to shake the mould a little to scatter the sugar evenly over the bottom. When the sugar is brown set the mould off the fire on the table where the burnt sugar will get cold; that forms what is called a caramel or coat of burnt sugar on the bottom of the mould. Make a custard by beating together six eggs, a quarter of a pound of sugar and a pint of milk. After the custard is made pour it into the mould and set the mould in a sauce pan with boiling water that will come half way up the sides of the mould, and steam the custard until it is firm. When the custard is firm you can turn it out of the mold and use it hot or leave it until it is quite cold and use it cold. I have used granulated sugar this time. You can make the same custard, preparing it just exactly as for steaming, but bake it, if you like, only you would set the mould in the dripping pan with water in it, baking it just until it is firm, in a moderate oven. You could make it in teacups; in that case you would burn the sugar in an iron-spoon or in the frying pan and while it still is liquid put just a little in the bottom of each cup, because you remember it hardens directly. Then bake the cups of custard in a pan of water. Use the custard in the cups either hot or cold. If the custard is to be used cold leave it in the mould; it