The Barre daily times. (Barre, Vt.) 1897-1959, 1915-08-14


spoons of sugar and pinch of salt, mix
thoroughly and turn back into the rest OF
the milk. Cook until the milk thiokens,
which may generally be judged by the
disappearance of foam from the top
Cover, and when slightly cool add flavor
ing to taste and the stifly-beaten whites
of the eggs, mixing thoroughly together
This plain custard often forms the basis
OF many other desserts.
Baked Custard-Beat four tablespoons
of sugar with four fresh eggs, turn over
them one quart OF warm milk, stir thor
oughly and add the fiayoring Fill Gus;
tard cups with the mixture and stand
them in baking pan three quarters full
of warm water. Bake in moderate
oven until they are firm in the center.
Remove from the fire and when cool,
chill.
Old Fashioned Floating Island--Heat
one quart of milk to scalding but not
boiling point; beat the yolks OF four
eggs with four tablespoons of sugar, two
teaspoons Of extract OF vanilla and pour
gradually over them one cup OF the hot
milk; then turn all into a saucepan and
boil until it begins to thicken. When
cool turn over thinly sliced sponge cake
spread with jam and arrange in deep
compete. Beat the egg whites very, very
stiff, whipping with them a little SOFT
currant jelly. Drop the whip by table
spoonfuls on top of the custard and place
a little block OF currant jelly on the top
of each island. Serve very cold. :.
Modern Floating Island Make good
boiled custard and when it is cold turn
it into compete. Beat the whites OF
four eggs very stiff, adding little pow
dered sugar and dash of vanilla flavor
ing. Very lightly grease baking dioh
and drop the mixture into it by spoon
fuls; lightly brown them one minute or
two in the oven, then dot the top OF the
custard with them, heaping them in the
center. Chill and serve.
Frozen Custard-Dissolve two tea
spoons Of powdered gelatine in two cups
OF milk; beat three tablespoons of sugar
with the yolks of two eggs until light,
then add it slowly to the milk. Cook in
double boiler, stirring but one way, I'M
til it thickens. Remove from the fire
and cool; when cold fold in the stitfy-
beaten whites of the eggs, a tablespoon
of vanilla and pour into the freezer and
freeze. Serve with macaroons, lady
fingers or white cake.
Tapioca Custard-Put two tablespoons
of fine tapioca, after washing, in dou-
BILE boiler with one pint of milk; cook
and stir until the tapioea is transparent,
then add the yolks of two eggs beaten
with three tablespoons of sugar and
pinch of salt, and stir until thickened.
Remove from the fire and when slightly
cooled add the whites beaten stiffly, mix
thoroughly, add the fayoring, and set
away to chill.
Rice and Cheese Custard-Take one cup
Of boiled rice, add to it two beaten eggs,
cup and half of milk, tablespoon Of
melted butter, teaspoon OF sugar, salt
and pepper, mix thoroughly and crate
thickiy over the top English cheese.
Bake and serve hot with the vegetable
course.
Frozen Date Custard-Place in the dou
BILE boiler two cups of rich milk; when
hot, stir in pinch of salt and three eggs
beaten with three quarters OF a cup OF
sugar. Cook, stirring constantly, until
the custard is well thickened. Remove
from the fire and when quite cold fold in
a half pint of whipped cream and Ia
blespoon of vanilla extract. Pour into
freezer and freeze slowly for five or six
minutes, remove the cover and stir in
large cupful of seeded and chopped dates
with two teaspoons of pistachio fiavoring.
Almond Custard- Id one pint of rich
milk, beat the yolks of three eggs and
the whites of two together and add TO
them four tablespoons of sugar, two Ia
blespoons of rose ilayoring and a quarter
OF pound OF almonds that have been
blanched and pounded to paste. Pour
over these the scalded milk and stir well
and pour into cups. Beat the whites OF
two eggs very stiff with two tablespoons
Of powdered sugar, flavor with little
bitter almond and bake the meringues
the same as for floating island, putting
one. when done, on the top of each Gus
tard. Chill and serve.
Spanish Custard-Soak a half box OF
zelatine powder in one quart of rich milk
for an hour. then turn il into double
boiler and stir until it is warm. Beat
the yolks of three eggs with one small
cup of sugar and add 10 the scalding
milk. stirring constantly. Bring TO the
boiling point. remove from the fire, add a
tablespoon Of vanilla, strain into a wet
mold and set away TO chill. When ready |
10 serve beat the whites Of the eggs 20 a
stif froth with three tablespoons OF sug- 1
ar, flavor with vanilla and add to one
,up OF whipped cream. Chill and serve
A. a sauce for the eustard.
Custard Souffle Stir two tablespoons
" butter and two soant tablespoons Of
Jour 10 a cream; pour over this grad.
ially one cup Of hot milk and then cook |
light minutes in double boiler, stirring |
,arefully. Beat the yolks Of four eggs
with two tablespoonfuls OF sugar, stir
nto the milk and set away 60 cool Half
IN hour before serving beat the whites
II the four eggs stiff and lightly add i
hem 20 the mixture. Turn all into a
,uttered pudding dish and bake in mod
rate oven 20 minutes. Serve AZ once.
Rennet Custard-Swecten TO taste one 4
luart Of rich milk. add 20 u one table
noon Of LIQUID rennet. one teaspoon Of
-aniila and two tablespoons Of sugar.
Turn into a glass dish and set near the
tove where Il win get warm. As soon
i IL begins 20 thicken set on the ice.
serve with any Of the fresh fruits or
With preserves.
Custard Pie Frosted-Line the pie dish
nth good puff paste. Take one quart Of
feh milk and beat into q four eggs. q
inch 81 salt half cup Of sugar. a tea
u. -