The Calumet news. [volume] (Calumet, Mich.) 1907-1938, 1912-10-18
VARIETY OF CUSTARDS
SURELY SOME HERE TO PLEASE
ANY PALATE.
Chocolate. Always a FaVorit., May Be
Easily and Quickly Prepareo-made
From Chopped M Meats 10
Another Delicious CONNECTION.

Chocolate Custard-Cook tea
spoons cocoa in one-half cup hot
water till thick. then add 1 cups hot
milk Pour over 2 well-beaten eggs
ard stir well strain into pudding
dish and steam % minutes. Serve
with whipped cream piled on top,
sweetened and favored. One cup
sugar should be added 70 the Gus
tsrd.
Fresh Apple Custard-To one pint
apple sauce add one quart sweet milk,
four eggs. one tablespoon cornstsrch,
pinch Of salt. one-fourth grated nut
meg. one tablespoon melted butter,
juice ore lemon and grated rind OF
half Bake with under crust only
and DO not put any meringue on IL
Mt Custard-Poach the beaten
whites Of four eggs BY spoonfuls in
three cups OF scalding milk. drain
thoroughly and return the milk which
drips OF 20 the double boiler Beat
The yolks Of The eggs until light, add
half 8 cup Of sugar and half a salt
spoon o. salt, pour n the hot milk
slowly. then stir and cook until thick.
Remove from the IRE, add three-Quar-
ters OF a cup OF chopped nut meats,
favor with almond or vanilla, turn
into a glass dish and cover with the
posched whites
Coffee CUstard.-Tis half cup OF
ground coffee IN q muslin bag, put
it - q Quart Of bot milk and cook 20
minutes IN a double boiler Stir two
tablespoonfuls o. -four into one cup
OF sugar, add half saltspoon OF salt
and four beaten eggs. stir in the fla
vored milk and cook in the double
boiler until thick. stirring constantly.
Fill sherbet cups with the custard
and serve ice cold with a spoonful OF
whipped cream in each
Orange Custard-PeeI four sweet
oranges, remove all white pith and
cut Ia circles. Lay the slices in a
glass dish and sprinkle with pow
dsred sugar Pour over them Gus
tSrd made OF the yolks OF two eggs.
one tablespoon OF sugar, one cup OF
milk and vanilla favOring. Put above
mixture IN a saucepan and set in a
larger pan OF boiling water Heat
slowly and stir TN it begins 10 thick
en- DO not let IL boil or II viii curdle.
Add whites OF eggs, beat thoroughly
and pour over oranges. Serve cold
Lemon Custard-Grate the thin,
yellow rind Of lemon and press out
all the juice Mix the grated rind
and Juice with one cup OF water. place
over the fire and allow TO boil, then
add one tablespoon butter, one OF
cornstarch. wet in half cup OF cold
water. When II boils again remove
from the fire, add tiny pinch Of salt
and allow 70 cool Break two eggs
into a bowl reserving one Of the
whites OF the eggs. Beat the eggs
until light add one cup Of graduated
sugar and add b. the cornstarch. Pour
into a buttered pan and bake until
the custard Is firm. 4 bout 20 minutes
will be sufficient Peat the white OF
egg 10 a stiff froth with a tablespoon
OF sugar and spread this lightly over
the top OF the custard and return 10
the oven until a delicate brown. This
custard may also be cooked In small
Individual cups. Fill the cups and set
them IN a pan, which must be filled
with boiling water 10 nearly reach
the top OF the cups When the Gus
tards are baked remove from the pan
and allow 70 cool Serve with a little
grated nutmeg on top OF each. or a
bit OF bright Jelly.