milk; then add the eggs well beaten with four
tablespoonfuls of powdered sugar; let it boil up once or twice,
stirring it briskly, and it is done. Flavor with lemon, or vanilla, or
raspberry, or to suit your taste.

A good substitute for ice cream, served _very_ cold.

FRENCH CUSTARD.

One quart of milk, eight eggs, sugar and cinnamon to taste; separate
the eggs, beat the yolks until thick, to which add the milk, a little
vanilla, and sweeten to taste; put it into a pan or farina kettle,
place it over a slow fire and stir it all the time until it becomes
custard; then pour it into a pudding-dish to get cold; whisk the
whites until stiff and dry; have ready a pan of boiling water on the
top of which place the whites; cover and place them where the water
will keep sufficiently hot to cause a steam to pass through and cook
them; place in a dish (suitable for the table) a layer of custard and
white alternately; on each layer of custard grate a little nutmeg
with a teaspoonful of wine; reserve a layer of white for the cover,
over which grate nutmeg; then send to table and eat cold.

GERMAN CUSTARD.

Add to a pint of good, rich, boiled custard an ounce of sweet almonds,
blanched, roasted and pounded to a paste, and half an ounce of
pine-nuts or peanuts, blanched, roasted and pounded; also a small
quantity of candied citron cut into the thinnest possible slips; cook
the custard as usual and set it on the ice for some hours before
using.

APPLE CUSTARD.

Pare, core and quarter a dozen large juicy pippins. Stew among them
the yellow peel of a large lemon grated very fine, and stew them till
tender in a very small portion of water. When done, mash them smooth
with the back of a spoon (you must have a pint and a half of the
stewed apple); mix a half cupful of sugar with them and set them away
till cold. Beat six eggs very light and stir them gradually into a
quart of rich milk alternately with the stewed apple. Put the mixture
into cups, or into a deep dish and bake it about twenty minutes. Send
it to table cold, with nutmeg grated over the top.

ALMOND CUSTARD. No. 1.

Scald and blanch half a pound of shelled sweet almonds and three
ounces of bitter almonds, throwing them, as you do them, into a large
bowl of cold water. Then pound them one at a time into a paste, adding
a few drops of wine or rose-water to them. Beat eight eggs very light
with two-thirds of a cup of sugar, then mix together with a quart of