rich milk, or part milk and part cream; put the mixture into a
saucepan and set it over the fire. Stir it one way until it begins to
thicken, but not till it curdles; remove from the fire and when it is
cooled put in a glass dish. Having reserved part of the whites of the
eggs, beat them to a stiff froth, season with three tablespoonfuls of
sugar and a teaspoonful of lemon extract, spread over the top of the
custard. Serve cold.

ALMOND CUSTARD. No. 2.

Blanch a quarter of a pound of sweet almonds, pound them, as in No. 1
on preceding page, with six ounces of fine white sugar and mix them
well with the yolks of four eggs; then dissolve one ounce of patent
gelatine in one quart of boiling milk, strain it through a sieve and
pour into it the other mixture; stir the whole over the fire until it
thickens and is smooth; then pour it into your mold and keep it upon
ice, or in a cool place, until wanted; when ready to serve dip the
mold into warm water, rub it with a cloth and turn out the cream
carefully upon your dish.

SNOWBALL CUSTARD.

Soak half a package of Cox's gelatine in a teacupful of cold water one
hour, to which add a pint of boiling water, stir it until the gelatine
is thoroughly dissolved. Then beat the whites of four eggs to a stiff
froth, put two teacupfuls of sugar in the gelatine water first, then
the beaten white of egg and one teaspoonful of vanilla extract, or the
grated rind and the juice of a lemon. Whip it some time until it is
all quite stiff and cold. Dip some teacups or wine-glasses in cold
water and fill them; set in a cold place.

In the meantime, make a boiled custard of the yolks of three of the
eggs, with half a cupful of sugar and a pint of milk; flavor with
vanilla extract. Now after the meringue in the cups has stood four or
five hours, turn them out of the molds, place them in a glass dish and
pour this custard around the base.

BAKED COCOANUT CUSTARD.

Grate as much cocoanut as will weigh a pound. Mix half a pound of
powdered white sugar with the milk of the cocoanut, or with a pint of
cream, adding two tablespoonfuls of rose-water. Then stir in gradually
a pint of rich milk. Beat to a stiff froth the whites of eight eggs
and stir them into the milk and sugar, a little at a time, alternately
with the grated cocoanut; add a teaspoonful of powdered nutmeg and
cinnamon. Then put the mixture into cups and bake them twenty minutes
in a moderate oven, set in a pan half filled with