Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1894-05-18
THE COLD CUSTARDS.
ACCEPTABLE SUMNER DESSERT AND
FAvoRITE LUNCHEON.
wrItten for the Dispatch.)

dainty, and happy Is the cook hal can
make a great variety OF this cold. creamy
food.
But. however many and rare her reel
pes. she at least knows that her I'M
varying success In half due to her pre-
cautions and watchfulness.
1t IL decidedly risky. as we'll as trouble
some, to try making custard In a sauce
pan; yea, even though one stir constantly
and almost holds her breath while watch
ing against the very first indication OF the
boiling point, standing with the hahdie
in hand ready 10 lift the saucepan IN
haste from the fire. In the second OF
time too much there appears that m
nous gathering together OF ~coaguiated
egg and thin whey, and-the custard Is
'curdled."
If one has not n bain-marie. nor q uoupie
boiler, the milk. which should be perfectly
fresh. can always be turned into a pitcher
and set In a kettle of boiling water. TX
covered II will soon be hot enough. when
the cook can stir In her eggs with the
certainty that only by the grossest care
lessuess can her custard "curdie' ana
whey"
Tn great secret OF non-success with
custards when cooked in proper vesseis
is the scant allowance of < six eggs
10 a quart Of milk Is a reliable RUE d.
though eggs vary In size. In houses
where but four eggs to the quart Is APP
portioned. firm rich custards do not APP
pear on the table.
EVERYBODY'S CUSTARD.
The simplest form of custard always
pleases when perfect. the cooking anu
serving In cups. Plain. heavy stone emma
ones. without handles. are the best al
though more delicate ware. IL II can be
trusted to the boiling water. are pre'uer
on the table.
Take sufficient sweet MIX 10 HI 'he
needed number Of cups. Allow an ess
for each. put the MIX lnto tne Pi,cnei'
and set IL in boiling water; when u De-
Gins IN simmer nut In a scan. tablespoon
full of sugar n a few drops OF ainoiri
essence for each cup. Nh'sk the eggs
yolks. and whites together untl YER!
light. and stir into the favored MIX
FIJI the cups and set them In a pan
which must be filled at once with boillhs
water to nearly reach their tops. cover
with another pan. and let stand on the
range where a moderate boil can be OBJ
famed. Watch closely until the tops Oh
the custards are set. Then take the cups
from the water. Serve cold. with a niue
powdered cinnamon or nutmeg on 'op VI
each, or a bit Of red jelly.
CTSTARD CREME All CAFE.
This simple dessert can be turned into
,bo ornamental creme an cafe, or au
chocolat. high sounding and Foreign looh-
ing.
For the first use Mocha coffee or Mocha
and Java mixed I'm the proportion Oh tnr'e
heaping tablespoonfuls Of the ground berry
10 a quart OF mix.
put the coffee into the milk when nearly
boiling. let ii come TO a full DOLL ihen
remove IL 10 where IL will steep for III
teen minutes: keep II closely covered.
Heat together six egg, and add three
,oLlasnoonfuls of sugar; after bringing
the MIX once more to a boil, strain IL
over the eggs. stirring vigorously. Aud
more sugar. If desired; strain again INTO
cups and finish In a covered pan.
chocolate cream needs two ana a haii
ounces OF chocolate TO each quart OF HIM
DissoIve the chocolate first. then stir into
the milk; this does not apply to steep.
WINE CUsTARD.
r~oirishing and appetizing custard for
cnnval escent is made with wine IN
stead OF Dlllk. Iul tA W
- white wine-the native American
wincs are all delicious for tnis purpose
and p foo pure to be III lnto the
,,,r. stir sugar 10 taste, adding a on Oh
stick cinnamon or some OF the thih Senow
rind of a lemon Let 1t Doll anu 'ne
nour il over the beaten yolks OF seven eees'
stirring all the while. Set your cups mo
- nan strain the custard into Them ana
cook exactly as advised for the Others.
DO not let any KIM Oh cuStaiu
harden too much while In the pah' oney
grow nrmer as they cool. All hi'"s s"o"'N
be served absolutely cold.
ITALIAN CUSTARD.
Take as many eggs as there are persons
20 serve. allowing for the
pre.t. and the compliment OF Doing dsheu
Tor the second. Beat the yoikS u d
cream. and while beating steadlly auu
sugar and lemon-juice 10 tdste' Inc ny
80 ebould thicken beautifully. Put thls
,nto cms,ard glasses-the pretty little glass
wues with handles. that come as low
as - cents the uoLch' a"'"
for this desert.
Whisk the whites Of eggs To a sun lroth'
and whip in enough currant jelly to give
a pretty tinge; heap the glasses WIN 'he
mink foam; set on ice.
CARAMEL CUSTAIiD.
Da,;cious. II well made, Is a caramel GUS
,a,I I'se one pint of brown sugar 10
,broe of milk. Melt the sugar In "a li!-
inq-nan. being sure it does not scorch IN
Tho least. Pour it slowly into the Hiih'
which must be boiling, surfing s'eauiiy'
ri seven eggs well, and pour the Doll
TO- c,stard over them by degrees, stlrrlng
always. Strain INTO cups II BAKE.
4 DANISH RODGROD.
Danish dish, with the peculiar name
of Rodgrod-red goats-is made OF iresh
aenberry Juice. You can either squeeH.
the Juice from the ripe fruit or scaib 'hn
fruit first, adding sugar TO s"eeVeh' IL
Won scaid. press through a sieve wheh
soft. rejecting the seeds.
no each quart of juice add either an
o,nce of gelatine or three heaplng tapie-
snoonfuls of coTn-starch, III tle natter,
hlepd il first with d little OF tne colo
Juice. let the rest come 10 "a Doll anu
then stir In the corn-starch' anu ie' 'he
whole boil until thick and transparent, but
not becoming In the least milky. neiaune
must first be dissolved in u little cold
water.
Next stir In some currant jelly; or some
fresh currantS may DE cooked VII" inc
berries. one part TO three.
Another dainty addition is of blanched
and shredded almonds. Il half pint TO each
quart OF juice
Pour the mixture into n mould thai has
been we'll rinsed with cold water. and
set IL on ice TO harden. a pretty conceit
IS TO mould it in hollow form say
a ring. and fill the center with whipped
cream.
OLD-TIME CUSTARD.
The pretty and favorite old-time dessert
called floating island" is more attractive
II each little islet of whipped froth
Is crowned with a few dots Of crimson
Jelly. or a candied cherry.
Another method Of serving makes II an
extremely ornamental dish. Thicker the
custard with a little gelatine so 1t will
mould nicely, yet not be so stiff as blanc
manage. Use the little tin round moulds,
into which you turn the custard when
nearly cold. first oiling them. When firm.
turn out on a deep glass dish. and insert
here and there spikes of blanched
almonds. a delicious syrup TO pour over
is made by dissolving some red currant
Jelly in wine in quantity SUFFICIENT to
the small islands.
Or a syrup can be made by boiling six
ounces of loaf sugar in IA pint OF water
fen minutes. straining through fine mus
lin. and when cool fiavoring 10 taste ana
co,orlng with a little cochineal.
DECORATED CUSTARDS.
plain custard assumes a different
.erect If a bit Of delicate preserve Is
90, in the bottom OF the little custard