138 FARM HOMES, IN-DOORS AND OUT-DOORS. 



omelet is made in a very few minutes, and will be pro- 

 nounced delicious by all. 



CUSTARDS AND PUDDINGS. 



If overdone, all custards are curdled and spoiled. 

 They should be smooth and creamy, when eaten, and as 

 cold as the ice-chest or cellar can make them. 



Baked Custards. Mix one and a half pints of new 

 milk, one cupful of sweet cream, four well beaten eggs, one 

 cupful of white sugar, one teaspoonful of orange, lemon, 

 or vanilla extract. Fill the custard-cups, or any small 

 tea-cups, two-thirds full. Put them into a baking-pan 

 containing hot water, and let them remain in the oven 

 until the custard is set, remembering that it will continue 

 to cook for a minute or two after being removed from 

 the oven. If liked, the whites of two eggs can be whisked 

 to a froth, flavored, sprinkled with a little sugar, and 

 piled on top of the custards when they are partly cooled. 



Boiled Custard. Put one quart of new milk in a 

 sauce-pan over the fire, and when it begins to boil, stir 

 in five beaten eggs and four tablespoonfuls of sugar ; stir 

 it until it thickens slightly, then remove to a cool place, 

 and add whatever flavoring is liked. 



Corn-starch Custard. While a quart of milk is heat- 

 ing, beat two eggs until light, and stir into them four 

 tablespoonfuls of sugar, one tablespoonful ol corn-starch, 

 and, one tablespoonful of cold milk. Pour this mixture 

 gradually into the boiling milk, and let it cook gently, 

 stirring it all the while, for five minutes. Flavor with a 

 little extract of orange or lemon, and pour it into the 

 dish from which it is to be served. 



Cocoanut Custard. Soak a cupful of dessicated cocoa- 

 nut in an equal quantity of new milk for two hours, and 

 add it to the materials used m the recipe for Baked Cus- 

 tards. 



