Make a boiled custard of cream with half a pint of milk, yolks of two
eggs, three table-spoonfuls of sugar, a heaping tea-spoonful of flour, a
very little butter, salt, and a flavoring of vanilla, or any thing else,
as preferred. When it has just thickened a little, take it off the fire,
and let it partly cool. Add then two raw yolks of eggs and four whites
beaten to a stiff froth. Butter the paper cases, fill them with this
preparation, and bake them ten or fifteen minutes in a moderate oven.
SNOW-PUDDING (_Miss Amelia Foote_).
Cover one-third of a package of gelatine with a little cold water, and,
when softened, stir into it a pint of boiling water; add one cupful of
sugar, or sugar to taste, and either the juice of two lemons, or half a
tea-cupful of wine: when cold, and beginning to thicken, add the
well-beaten whites of three eggs. Beat all lightly and smoothly
together, pour the mixture into a mold, and set it away until hard.
Serve in the centre of a platter, with a boiled custard poured around,
made with the yolks of three eggs, one pint of milk, and half a cupful
of sugar.
BOILED CUSTARD (No. 1).
I will venture a receipt for boiled custard (perhaps it should be
granted that every one knows how to make it), as it is so often used in
making many kinds of dessert, and as an excellent sauce for several
puddings.
It is considered better made of the yolks only of the eggs (some whites
may be used, however). A dessert-spoonful of sugar is enough for each
egg, and five yolks are quite sufficient for a quart of milk. Beat the
yolks and the sugar together to a froth, and stir in the milk; put it
into a custard-boiler, or, if one has none, into a small tin pail. Place
this in a kettle of boiling water; stir the mixture constantly until it
is a little thickened. If it is well stirred, the custard will be a
smooth cream; if allowed to remain a few moments too long in the boiling
water after it begins to thicken, it will curdle and be spoiled. Do not
flavor it with any of the essences, wines, or brandy, until after it is
cooked; if either a vanilla-bean or peach-leaves are used, cook them
with the custard.
If the whole eggs are preferred, for economy’s sake, to be used (and
they make very good custard), allow four eggs to a quart of milk, and
four dessert-spoonfuls of sugar. If the milk is first boiled before it
is added to the other ingredients, there will be less danger of the
custard curdling.
BOILED CUSTARD (_Miss Eliza Brown_), No. 2.
Beat the yolks of three eggs very lightly; stir into them two small
table-spoonfuls of corn starch, dissolved in a little milk, and one
tea-cupful of sugar. Bring two quarts of milk to a boil, then take it
off the fire; pour it into the eggs, etc., a little at first; return it
to the fire, and stir it until it thickens, not allowing it to boil; let
it remain long enough to well cook the starch. Now stir in lightly the
whites of four eggs beaten to a stiff froth, allowing the custard to
remain a half-minute on the fire to set the eggs. Flavor with vanilla or
chocolate, or with both.
APPLE MÉRINGUE (_Mrs. Shaw_).
Boil tart apples after they are pared and cored; rub the pulp through a
colander, and sweeten it to taste. To a pint of the soft pulp stir in
lightly the whites of three eggs, beaten to a stiff froth. Flavor with
grated rind and juice of lemon, or with lemon or vanilla extract. Serve
it with cream. It is a decided improvement to put this into a
pudding-dish and cover it with the beaten whites of two or three eggs,
sweetened and flavored. Color it in the oven. Serve with cream or
custard.