Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1912-10-04
iARlETY OF CUSTARDs
suRELv SOME HERE TO PLEAsR
ANY PALATE.
Chocolate, Always a Favorlte, May Be
Easily and Quickly Prepared-Made
From Chopped Nut Meats 'a
Another Delicious CONNECTION.

Chocolate Custard--Cook tea
spoons cocoa in one-half cup hot
water till thick, then add cups hot
milk. Pour over well-beaten eggs
and stir we'll Strain into pudding
dish and steam 20 minutes. Serve
with whipped cream piled on top,
sweetened and favored. One cup
sugar should be added to the Gus
tard.
Fresh Apple Custard-To one pint
apple sauce add one quart sweet milk,
four eggs, one tablespoon cornstarch,
pinch of salt, onefourth grated nut
meg, one tablespoon melted butter,
Juice one lemon and grated rind OF
half. Bake with under crust only
and do not put any meringue on it,
Nut Custard.-Poach the beaten
whites of four eggs by spoonfuls in
three cups CT scalding milk, drain
thoroughly and return the milk which
drips off to the double boiler. Beat
the yolks of the eggs until light, add
nalf cup of sugar and half salt
spoon of salt, pour in the hot milk
slowly, then stir and cook until thick.
Remove from the fire, add three-quar-
ters of a cup of chopped nut meats,
flavor with almond or vanilla, turn
into a glass dish and cover with the
poached whites.
Coffee Custard.-Tie half cup Of
ground coffee in muslin bag, put
it in a quart of hot milk and cook 20
minutes in a double boiler Stir two
| tablespoonfuls of -four into one cup
of sugar, add half saltspoon of salt
and four beaten eggs, stir In the ia
vored milk and cook in the double
boiler until thick, stirring constantly.
Fill sherbet cups with the. custard
and serve ice cold with spoonful Of
whipped cream in each.
Orange Custard-Peel four sweet
oranges, remove all white pith and
cut in circles Lay the slices in a
glass dish and sprinkle with pow
dered sugar. Pour over them Gus
tard made of the yolks of two eggs,
one tablespoon of sugar, one cup of
milk and vanilla flavoring. Put above
mixture in a saucepan and set in a
larger pan of boiling water. Heat
| slOWlS anu StlT Iii IL Uc6iho W lhiSh-
en-. Do not let 1t boil or it will 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 it boils again remove
from the fire, add a tiny pinch of salt
and allow to cool. Break two eggs
into a bowl, reserving one of the
whites of the eggs. Beat the eggs
until light, add one cup of granulated
sugar and add to the cornstarch. Pour
into a buttered pan and bake until
the custard is firm. About 20 minutes
will be sufficient. Beat the white OF
egg to a stiff froth with tablespoon
of sugar and spread this lightly over
the top of the custard and return tc
the oven until a delicate brown. This
custard may also be cooked in small
individual cups. Fill the cups and sci
them in pan, which must be filled
with boiling water to nearly reach
the top of the cups. When the Gus
tards are baked remove from the par
and allow to COOL Serve with a little
grated nutmeg on top of each, or Z
bit of bright jelly.