The Skilful Cook Part 96

Beat the eggs, and strain them into the apple pulp.

Pour the custard into a jug.

Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.

Stir occasionally while it is cooling, and serve in custard gla.s.ses or on a gla.s.s dish.

Cheap Custard.

_Ingredients_--1 tablespoonful of cornflour.

1 pint of milk.

The yolks of 2 eggs.

2 oz. of castor sugar.

Vanilla or other flavouring.

_Method._--Put the milk and sugar on to boil.

When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.

Boil, stirring all the time, for ten minutes.

Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.

Stir again over the fire to cook the eggs, but take care they do not curdle.

Flavour to taste, and when cold pour into custard gla.s.ses.

A cheaper subst.i.tute for custard may be made by omitting the eggs.

Arrowroot Custard.

_Ingredients_--1 pint of milk.

1 tablespoonful of arrowroot.

2 oz. of castor sugar.

The yolks of 2 eggs.

Vanilla or other flavouring.

_Method._--Boil the milk with the sugar.

When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk.

Stir until it boils and thickens.

Then remove it from the fire, beat in the yolks and stir until they thicken.

Plain Trifle.

_Ingredients_--A little red jam.

5 sponge cakes.

1 doz. ratafias.

1 pint of milk.

The white of an egg.

3 eggs.

1 oz. of castor sugar.

_Method._--Boil the milk with the sugar.

Beat the eggs, and stir the milk on to them.

Strain into a jug.

Place the jug in a saucepan of boiling water, and stir until the custard coats the spoon.

Then let it cool, stirring occasionally.

Cut the cakes in halves; spread them with jam; place them on a dish alternately with the ratafias.

Pour the custard over them, and set aside until quite cold. Decorate with the white of egg beaten stiffly.

Boiled Custard.

_Ingredients_-- pint of new milk.

Yolks of 5 eggs.

3 dessertspoonfuls of castor sugar.

A little flavouring of vanilla, lemon, or almond.

_Method._--Boil the milk with the sugar.

Beat the yolks lightly.

Pour the milk (not too hot) on them, stirring all the time.

Strain the custard into a jug, which must be placed in a saucepan of boiling water.

Stir until it coats the spoon.

Great care must be taken that the custard does not curdle; it mast be stirred occasionally while cooling.

A cheaper custard may be made by subst.i.tuting two whole eggs for the five yolks, or one whole egg and two yolks.

SOUFFLeES AND OMELETS.