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BAKED CUSTARD

(Puddings And Other Desserts) - (The New Dr. Price Cookbook)







1 cup sugar
4 tablespoons shortening
1 egg
2 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 pint heavy cream
1 quart strawberries
Cream sugar and shortening together; add beaten egg; add part of
flour, baking powder and salt which have been sifted together, then
part of milk; mix well and add remainder of flour; mix in remainder of
milk and flavoring. Bake in shallow greased pan in moderate oven 20 to
30 minutes. When cold split in half and spread whipped cream and
crushed sweetened strawberries between layers. Cover top with whipped
cream and whole strawberries.

Other Recipes


A Rich Baked Custard

Beat seven eggs with three table-spoonsful of rolled sugar. When beaten

to a froth, mix them with a quart of milk--flavor it with nutmeg. Turn

it into cups, or else into deep pie plates, that have a lining and rim

of pastry--bake them directly, in a quick oven. To ascertain when the

custards are sufficiently baked, stick a clean broom splinter into

them--if none of the custard adheres to the splinter, it is sufficiently

baked.

Other Recipes


Baked Custard

Scald one quart of milk, then add four well-beaten eggs; sweeten and

flavor to taste. Pour into a pudding dish, and set in a pan of hot

water in the oven.



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Other Recipes


Baked Custard

Beat the yolks of four eggs half an hour; add five ounces pulverized

sugar, then one quart cold, new milk; add a teaspoon lemon extract,

fill the cups and set them in a pan half filled with warm water.

Place the pan in a rather cool oven and gradually increase the heat.

In about twenty minutes dip a teaspoon in one of the custards to see

if it is firm. Great care is needed in baking custards, for if left

in the oven a minute too long, or if the fire is too hot, the milk

will certainly whey.--Mrs. Wm. Morris.



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