Evening star., 1915-05-23

~ USTARD is q nutritious food, easily
" prepared. and besides the old
fashioned baked custard or boiled Gus
tard there are many fancy ways Of
serving.
Baked in Ramequin.
Three cups of milk. three eggs. six
tablespoonfuls ia of sugar and any flavor
ing preferred. Beat the eggs. add the
milk and sugar and pour into the ram
eQuins. Place them in a shallow pan
nearly filled with water and bake in a
moderate oven until the custard is
twenty minutes. The recipe will fill
four ramequins. Serve the custard in
the ramequin on a small plate.
Boiled Custard.
Two eggs, three cups Of milk. six ia
blespoonfuls of sugar, two tablespoon
fuls of flour. Separate the yolks and
the whites of the eggs. Beat the whites
to froth Beat the yolks and put
them in the double boiler with the
milk and flour. which have been stir
red together smoothly. boil until
thick. and then stir quickly into the
beaten whites. This makes a fluffy.
pretty custard. which is as dainty in
taste as In appearance. Serve in a
pretty glass dish or In individual tall
glasses
Strawberry Custard.
Make custard of one and one-half
cups of milk, three-fourths of cup Of
sugar, one or two eggs, two level ta-
blespoonfuls of cornstarch and one
half teaspoonful of vanilla. Heat the
milk in a double boiler and add the
cornstarch dissolved in a little cold
milk. Let come to a boil, then add the
eggs and sugar beaten together very
light Remove from the stove and add
vanilla. Have ready as many sherbet
cups as you wish to serve. Take five
strawberries for each cup. and cut in
halves lengthwise. In the bottom of
each cup place half nut meat and ar
range five pieces of the berries around
it to look like petals of a flower. Pour
in the warm custard. leaving room
enough to repeat the flower design on
top This may be made early in the
day, as it is best served cold. A dainty
and easily prepared dessert, and espe-
cially economical when Strawberries
are not too plentiful.
Four-Egg Custard Pie.
Here is a recipe for a splendid GUS
tard pie: Beat four eggs until spoon
full can be held. Add half teaspoon
full of salt and two-thirds of cup of
sugar and beat again When we'll
mixed beat in two cups and half of
milk Turn into deep pan lined
with pastry dough. Bake in a slow
oven until the custard is firm in the
center.
Pie With One Egg.
Take one egg. two cups of sweet milk,
one heaping teaspoonful of cornstarch
and FIVE tablespoonfuls of sugar. Beat
the egg and mix with the other ingre-
dents Flavor with lemon or vanilla
and bake in one crust.
Custard Pie Without Milk.
Two eggs. yolks and whites separat-
ed: four tablespoonfuls of sugar, two
tabespoonfus of flour. one and a half
tablespoonfuls Of butter. Save the
whites of the eggs for the frosting of
the pie, beat the rest of the ingre-
dients together to a cream, add enough
cold water to fill the pie and bake in
one crust. When the custard is firm
put the whites of the eggs, which have
been beaten to stiff froth, with one
tablespoonful of powdered sugar, over
the top of the pie and return to the
oven until the frosting is nicely
Drowned.
Custard Filling for Cake.
One cup of hot milk, one fourth cup
of sugar, one tablespoonful of corn
starch. the yolks of two eggs and one
half teaspoonful of vanilla. Mix the
cornstarch and sugar. add the yolks of
the eggs, which have been slightly