When cold, put the fruit at the bottom of a pie-dish, and pour over it a custard, made with the above proportion of milk, eggs, and sugar; grate a little nutmeg over the top, place the dish in a moderate oven, and bake from 25 to 35 minutes.

From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire.

Well, then, if a good, clear stock is prepared, all that is necessary to convert it into Clear Soup a la Royale is to prepare a savoury custard with two yolks and either a cup of stock, diluted "Extract," or milk.

One of his prime qualifications is to convey their persons in and out of coaches, as tenderly as a cook sets his custards in an oven and draws them out again, without the least discomposure or offence to their inward or outward woman; that is, their persons and dresses.

To make custards look and eat better, ducks' eggs should be used, when obtainable; they add very much to the flavour and richness, and so many are not required as of the ordinary eggs, 4 ducks' eggs to the pint of milk making a delicious custard.

Put the milk into a saucepan with the sugar and lemon-rind, and let this infuse for about 4 hour, or until the milk is well flavoured; whisk the eggs, yolks and whites; pour the milk to them, stirring all the while; then have ready a pie-dish, lined at the edge with paste ready baked; strain the custard into the dish, grate a little nutmeg over the top, and bake in a very slow oven for about 1/2 hour, or rather longer.

A nice way to flavour custards and meringues for custard puddings is to beat fruit jelly with the whites of the eggs; red raspberry, quince, and pineapple jellies give especially nice flavours.

Rice apple custard pudding Rice custard

Beat the whites of the eggs with powdered sugar to a stiff froth, and after putting the custard into the pudding dish in which you wish to serve it, spread with the beaten whites and let it brown slightly in the oven.

"I never seen a lady eat cup-custards with sech relish.

Turn them out, dish them on a napkin, and serve custard or wine-sauce with them.

Once, when she related her adventure with the pigeon-pie, grandma Read, who was clear-starching her caps, let the starch boil over on the stove; and at another time Mrs. Parlin was so much absorbed in a description of Phebe, that she almost spiced a custard with cayenne pepper.

Or, turn the custard into cups, which place in a dripping pan partly filled with hot water, and cook in a moderate oven until the custard is set.

Put one tablespoon of potato flour with the yolks, sweeten to taste, boil the custard, flavor and pour over cake in pudding dish.

What custards they had whipped!

pie Baked apple loaf Custard puddings Importance of slow cooking Best utensils for cooking Custard desserts in cups To stir beaten eggs into heated milk To flavor custards and custard puddings Recipes: Apple custard Apple custard

Mayne's City Match, II. 6. "Nay, captain, we have brought you A gentleman of valour, who has been In Moorfields often: marry it has been To squire his sisters and demolish custards At Pimlico.

His arm commenced aching, and he came to the sage conclusion, before he was relieved from his task, that those who eat the custards are much better off than those who prepare them.

I had felt obligated to swaller a few spoonfuls o' the salted custard when she'd be lookin' my way, an' I felt like ez ef I was pizened, an' so I thess took the painkiller ez a sort o' anecdote.

pie Baked apple loaf Custard puddings Importance of slow cooking Best utensils for cooking Custard desserts in cups To stir beaten eggs into heated milk To flavor custards and custard puddings Recipes: Apple custard Apple custard