The Boston cooking-school cook book

shape; about thirty minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and serve with Boiled Custard. =Strawberry Whip= may be prepared in same way. Baked Custard 4 cups scalded milk 4 to 6 eggs ½ cup sugar ¼ teaspoon salt Few gratings nutmeg Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould, set in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be readily determined by running a silver knife through custard; if knife comes out clean, custard is done. During baking, care must be taken that water surrounding mould does not reach boiling-point, or custard will whey. Always bear in mind that eggs and milk in combination must be cooked at a low temperature. For _cup custards_ allow four eggs to four cups milk; for large moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a serving dish. Caramel Custard 4 cups scalded milk 5 eggs ½ teaspoon salt 1 teaspoon vanilla ½ cup sugar Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake as custard. Chill, and serve with Caramel Sauce. Caramel Sauce ½ cup sugar ½ cup boiling water _Miss Parloa_ Melt sugar as for Caramel Custard, add water, simmer ten minutes; cool before serving. Coffee Custard 2 cups milk 2 tablespoons ground coffee 3 eggs ¼ cup sugar ⅛ teaspoon salt ¼ teaspoon vanilla Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain into buttered individual moulds, set in pan of hot water, and bake until firm. Tapioca Cream ¼ cup pearl tapioca or 1½ tablespoons Minute