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(General Remarks.) - (The Jewish Manual)

Take a pint of milk, let it simmer in a very clean saucepan, flavor
it with lemon-peel and a bay leaf, and sweeten to taste; while gently
boiling, add the beaten yolks of four eggs, and the whites of two,
continue stirring until the custard thickens, when it must be removed
from the fire, but it is requisite to stir it until it cools. It is
necessary to strain the milk before the eggs are added, and also to
pass the eggs through a sieve. Custards are flavoured sometimes
with essence of almonds; a little cream added to the milk is a great
improvement. The above mixture may be baked in small cups; they
require a quarter of an hour to bake.

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Take two cups of milk, two eggs or the yolks of three eggs, two
tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
to heat in a double boiler. Beat the eggs thoroughly with the sugar;
into them pour the hot milk, stirring to prevent lumps. Return all to
the double boiler and cook until the custard coats the spoon, but no
longer. If the mixture should curdle, set the boiler in a pan of cold
water and beat with a wire egg-beater until smooth. When the steam
passes off add the vanilla, or other flavoring.
In the winter, when eggs are expensive, the custard may be made with one
egg and one heaping teaspoon of cornstarch dissolved in a little cold
If desired, the whites of the eggs may be beaten separately and added to
the custard after it is cold or beaten with sugar into a meringue.

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1 pint Milk--2d.

3 Eggs--3d.

1 1/2 oz. Sugar


Total Cost--6d.

Time--5 Minutes

Put the yolks of the eggs into a basin and whisk them. Put the milk
into a saucepan, and when it is boiling pour it over the eggs, stirring
all the time. Strain back into the saucepan and whist well till it
comes to boiling point; draw away from the fire, but continue whisking
for a few minutes. Then pour into a basin, sweeten and flavour to
taste, and it is ready for use.

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From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
Break six eggs into a bowl, separating the whites from four with the
yolks and whites of two; make a boiled custard, say a quart of milk,
six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
wine. Beat the whites to a stiff froth, sweetening and flavoring them
a little also. Wet a large spoon, turn it around in the beaten eggs,
take out a piece of oblong shape, and poach it in boiling milk. When
the custard is cold, pour it into a glass dish and place the poached
whites on top.

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Boiled Custards

And _boiled custard_, take its merit in brief,

Makes a noble dessert, where the dinner's roast beef.

Boil a pint of milk with lemon-peel and cinnamon; mix a pint of cream,

and the yolks of five eggs well beaten; when the milk tastes of the

seasoning, sweeten enough for the whole; pour it into the cream,

stirring it well; then give the custard a simmer till of a proper

thickness. Do not let it boil; stir the whole time one way; then season

with a large spoonful of peach-water, and two teaspoonfuls of brandy or

a little ratafia. If you wish your custards extremely rich, put no milk,

but a quart of cream.

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Soft-boiled Custard

Put a quart of rich milk in a double boiler over the fire with a third

of a vanilla bean, split in half, and sugar to taste. Beat the whites of

six eggs to a stiff froth, add three heaping teaspoonfuls of granulated

sugar, and when the milk comes to the boiling point drop the whites of

eggs into it by tablespoonfuls in egg-shape, turn them over in the hot

milk for a few seconds, repeat until all are done, drain them and return

the milk to the saucepan. Beat the six egg yolks to a light cream, turn

the hot milk over it gradually and pour the custard back into the

boiler; return to the fire and stir vigorously until it thickens and is

smooth to the taste. Remove from the fire, pour at once into a bowl, add

a little salt, and set aside to cool. Then put on the ice and at serving

time turn into a glass bowl, arrange the whites of eggs on top and serve

with sponge cake.

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Boiled Custards

Put your milk on the fire, and let it boil up--then remove it from the

fire, and let it cool. Beat for each quart of the milk, if liked rich,

the yelks and half the whites of six eggs, with three table-spoonsful of

rolled sugar--stir them into the milk when it is cool. If you wish to

have your custards very plain, four eggs to a quart of the milk is

sufficient. Season the custard with nutmeg or rosewater, and set it on

a few coals, and stir it constantly until it thickens, and becomes

scalding hot. Take it from the fire before it gets to boiling, and stir

it a few minutes, then turn it into the cups. Beat the reserved whites

of the eggs to a froth, and turn them on the top of the custards just

before they are to be eaten.

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