Mottled Custards


Stir into a quart of milk, while boiling, the beaten yelks of six eggs.

Beat the whites of the eggs with three table-spoonsful of powdered white

sugar, if the custards are liked very sweet--if not, a less quantity

will answer. Stir in the whites of the eggs a minute after the yelks

have set, so as to be thick. Season the custard with essence of lemon or

rosewater--stir it till it becomes thick and lumpy, then turn it into

cups.



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