THE CODVILLE COMPANY, LIMITED

BOILED CUSTARD.

2 cups scalded milk 4 teaspoon Gold Standard
Yolks of 3 eggs Vanilla Extract
+ cup sugar § teaspoon salt

Beat eggs slightly, add sugar and salt; stir constantly while
adding gradually hot milk. Cook in double boiler, continue. stir-
ring until mixture thickens and a coating is formed on the spoon,
strain immediately; chill and flavor. If cooked too long the cus-
tard will curdle. Eggs should be beaten slightly for custard, that it
may be of smooth, thick consistency. To prevent scum ‘from
forming, cover with a perforated tin.

BAKED CUSTARD.

4-cups scalded milk Few grains Gold Standard
4 to 6 eggs Ground Nutmeg
+ cup sugar + teaspoon salt

. Beat eggs slightly, add sugar and salt, pour on slowly scalded
milk; strain in buttered mould set in pan of hot water. Sprinkle
with nutmeg and bake in slow oven until firm, which may _ be
readily determined by running a silver knife through custard; if
knife comes out clean, custard is done. During baking, care must

_be taken that water surrounding mould does not reach boiling

point, or custard will whey. Always bear in mind that eggs and
milk in combination must be cooked at low temperature. For cup
custards allow four eggs to four cups milk; for large moulded
custard, six eggs; if less eggs are used custard is liable to crack
when turned on a serving dish.

CUSTARD SOUFFLE.

3 tablespoons butter 4 eggs
+ cup flour 1 cup scalded milk
+ cup sugar

Melt butter, add flour, and gradually hot milk; when well thick-
ened pour on to yolks of eggs beaten until thick and lemon col-
ored, and mixed with sugar; cool and cut and fold in whites of
eggs beaten stiff and dry. Turn into buttered pudding dish, and
bake from thirty to thirty-five minutes in slow oven. Take from

oven and serve at once—if not served immediately it is sure to

fall. Serve with Creamy or Foamy Sauce.
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