VAMIOUS DISHES. 487 



a slow oven about J^ hour, or until the custard is firm in the center— when 

 It is done. Some times nutmeg and lemon-peel are grated over the top of a 

 custard, when served, in place of mixing in when made. 



Custard, Frosted. — Five eggs well beaten (reserving three whites for 

 meringue), 1 qt. of milk, 5 table-spoonfuls of sugar, 2 tea-spoonfuls of vanilla, 

 pinch of salt; put in a pudding-dish, which place in a pan of water in the 

 oven and bake. When nearly baked, put upon the top the meringue made 

 with the 3 whites and 2 table-spoonfuls brown sugar to each white, and any 

 flavoring. Bake a light brown. — Domestic Monthly. 



Custard, "Without Eggs.— New milk, 1 qt. ; flour, 4 table-spoonfuls; 

 Bugar, 2 table-spoonfuls; nutmeg or cinnamon to your hking, and a little salt. 

 DmECTioNS — Place the milk over a quick fire, and as soon as it boils, having 

 rubbed the flour smooth in a little cold milk, stir it in, and as soon as scalded, 

 add the sugar, spices and salt. Bake, of course. 



St. James Custard.— Place over the stove 1 pint of milk, in which put 

 one large handful of bitter almonds that have been blanched and broken up. 

 Let it boil until highly flavored with the almonds; then strain and set it aside 

 to cool. Boil 1 qt. of rich milk, and when cold, add the flavored milk, J^ 

 pt. of sugar and 8 eggs, the yolks and whites beaten separately, stirring all well 

 together. Bake in cups, and, when cold, place a macaroon (a cake highly 

 flavored with almonds) on top of each cup. 



French Tapioca Custard.— Five dessert-spoonfuls of tapioca, 1 qt. of 

 milk; 1 pt. of cold water; three eggs; one heaping cup of sugar; one tea- 

 spoonful of vanilla, and a little salt. Directions — Soak the tapioca in the 

 water five hours. Let the milk boil in a farina-kettle or in a kettle set into 

 boihng water; add the tapioca and water, and a little salt. Stir until boihng 

 hot, then add the beaten yolks and sugar. Stir this constantly about five min- 

 utes, but do not let it get too thick, or the custard will break. Pour into a 

 bowl, and add the whites of the eggs previously beaten to a stiff froth; stir 

 them in gently. Flavor and set aside in a glass dish till cold. Serve with 

 canned or brandied fruits; it is a very delicious dessert. 



Remarks. — The French are celebrated for the amoimt of labor required or 

 the changes to be made, but their dishes are also celebrated for their excellence. 

 The Irish moss or carrageen, as called in the next, as well as tapioca, makes a 

 nice dish. 



Carrageen Custard.— Procure carrageen (Irish moss), 1 oz., and divide 

 into 4 parts; 1 part is enough for 1 mess; put the moss into water and let it 

 remain untU it swells; then drain it and put it into 2% pts. of milk and place 

 it over a fire; let it boil 20 minutes, stirring continually; then strain it, sweeten 

 with loaf sugar (any white sugar will do), put into cups, and grate nutmeg 

 over the tops. 



Remarks. — This is also served cold, of course. Any of the moss that la 

 black, or dark colored, is not fit for tins use any more than it is to make a nour- 

 ishing drink for invalids. 



