Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-08-04

WE'LL MADE custard goes TO
~ the right spot" these August
- days. proving not only delicate
iy cool and refreshing. but ar
fording nour.shment in its most
attractive form Invalids. young chill
dren and elderly persons who hesitate
shout taking ice cream on account OF It's
chill get all the good effects OF the cream
in . cold custard without CHANGING Its
personalities for mischief II can be
made early in the morning in the cool
OF tho day. then. after cooling, be set
away on the ice until needed. with no
necessity OF packing In fee.
While q custard is one of the easiest
things to make. IL is even easier TO spoil.
A custard is one OF the dishes that adj
mits no guess work. Proper baking or
boiling 10 Of even more importance than
mixing. 1t must be made OF fresh milk
and eggS and bakes better in a shallow
dish than q deep one. The oven heat
must be moderate and the cups or dish
containing the custard baked in a larger
dish OF hot water. A rather deep drip
ping pan Is convenient. The moment a
custard Is done II should be removed
from the fire. II left too long Il be-
comes watery. The proper test is to
insert the blade OF the knife down the
side OF the dish to the bottom and IL IL
comes out without custard adhering Il
IL done.
For the various forms OF baked or
four eggs to a quart OF milk. yet six
eggs may be used, or even more. II II r.
desired to have the custard especially
rich. Boiled custard Is smoother when
When eggs are high gelatin and corn
starch are frequently employed to assist
In the thfckening process. but these are
not real oustards. Eggs should not be
Beat just enough 20 that the egg does
not string" Overheating tends to make
q custard curdle.
Plain Baked Custard.
Beat four eggs. whites and yolks to-
gether. slightly. Add one quart fresh
milk. four tablespoonfuls Of sugar. a
pinch OF salt and whatever navoring IS
Desired Nutmeg is the fashioned
navoring that most people like. Rose wa
ter II delicate and almond good. though
not a. wholesome as other havors. Bake
In z stoneware cup or a bowl set In
oven 10 not too hot.
Cup custards can be made more festive
In appearance IL each be decorated on
top with a spoonful of bright-colored
strawberry. and. IL desired. rosette OF
whipped cream. custard favored with
orange 10 particularly nice with a spoon
ma OF orange marmalade on top.
Plain Boiled Custard.
Scald a quart Of fresh milk. using q
double boiler to avoid any possibility of
scorch. Beat the yolks or six eggs. add
six tablespoonfLis OF sugar and salt
spoonful OF salt. and beat again Longer
beating OF the yolks Is allowable in a
boiled custard. Pour the hot milk slowly
into the bowl containing the eggs. STIR
ring constantly while doing so. Never
stir the egg into hot milk or your egg
viii curdle. When well mixed pour all
back into the double boiler and stir con-
tinuany until smooth and thick like
cream. AZ II cools II will grow thicker.
Vanilla or nutmeg Is generally used.
though some prefer lemon. Have very
cold before serving.
Chocolate Custard.
rrspaEo the materials for a plain baked
eustara. pour In individual cups, and just
before setting in the pan Of hot water in
the oven Crate q little Chocolate over
the tops Of the custards.
Coffee Custard.
AAA 30 the plain custard three table
spoonfuis OF strong coffee. then bake in
the usual way.
Ounce Custard-
Rub the fuxx on the fruit with q ooarss
cloth. Slice the ounces. saving seeds and
cores. and stew gently in water to cover
until very tender. Strain through . jelly
bag. Measure out pint of juice. add 10
II I'VE ounces OF sugar. boil and pour
over the yolks Of ten well beaten eggs while
hot, stirring all the tims. Pour back into
. hot bowl set this IN q dish OF boiling
water and st1r over the fire until the
custard bag1ns to thicken. Pour int
glasses. chill and serve.
Cocoanut Custard.
SpE1nl1s one cup freshly grated oocoa-
NUT IN Q haR dozen buttered and sugared
cups, then All with the regular custard
mixturA Flavor with orange and baks.
Maple Custard.
Beat Eve eggs until . spoonful can be
cup Of maple strip. q tablespoonful OF
salt. stir well. then add three cups OF
milk and strain into . mold or indi-
vidual cups. Wet the inside of the
cups with cold water. The hot water
In the pan should not be allowed to
boil after the baking has begun
Apple oustard.
Pesl aDl core four good -sixed. tender
apples. then steam until they can
readily b put through . sieve: while
hot add . tablespoonful OF butter. the
yolks Of four beaten eggs. four table,
spoonfuls Of sugar and . cupful OF
milk; stir wei. then turn into little
cups or molds and bake In q pan OF
hot water for twenty minutes, or until
the knife blade comes MP clear: beat
the whites Of the eggs to . stiff froth.
sweeten slightly. heap over the tops
Of the cups, dust with powdered sugar
ana brown slowly In the oven.
Caramel
Put I've cups % graduated sugar IN
. clean saucepan. set on the back OF
the range and stir until II browns.
Pour into t slowly one cup OF boiling