ies extra with cream).

BAKED CUSTARD

_249 calories_

1 egg
1 tbs. sugar
3/4 cup milk
A few drops of vanilla

Beat egg and sugar together, stir into the milk, grease custard cup
with butter, pour in the mixture. Set cup on several layers of paper
in a deep pan, surround with hot water (to about half its depth). Set
pan in moderate oven and allow to cook slowly until custard is firm in
the center. It may be served hot or chilled and turned out, with a
tablespoonful of whipped cream on top.

Care must be taken not to allow the oven to get hot, or the egg will
coagulate, making a watery, unpalatable, and indigestible mixture.

CARAMEL CUSTARD

_306 calories_

Caramel custard is made exactly the same as baked custard, except that
the cup is lined with a caramel made as follows: In a small frying
pan, place 1 tablespoonful of sugar, place on the stove and stir
constantly until it melts and turns a golden brown (do not allow to
burn). Fold a cloth about the custard cup and pour in the caramel,
moving the cup about until the sides and bottom are well coated. Pour
in the custard mixture and proceed as in baked custard.

FLOATING ISLAND

_381 calories_

1 egg and 1 extra yolk
1 cup milk
2 lady fingers
Few drops vanilla
1 tbs. sugar

Make soft custard, using the two yolks (no white). Chill custard
thoroughly. Line individual ice cream cup with the lady fingers; pour
the custard over. Beat the white of egg and place on top. Serve at
once. The lady fingers may be dipped in sherry wine if desired, using
about 2 tablespoonfuls of wine. (26 calories extra.)

~Cereals and Breadstuffs~

CORN MEAL GRUEL

_101 calories_

2 tbs. corn meal
1 cup water
1/2 tsp. salt

Allow water to boil, mix corn meal with 3 or 4 teaspoonfuls of cold
water. As soon as water begins to boil, stir briskly until gruel
begins to thicken. Then place on a cooler part of the stove, and cook
gently for 2 hours, replacing water as it evaporates. Strain through a
coarse sieve if it lumps.

FARINA

_183 calories_

3 tbs. (1 oz.) farina
1/2 cup rich milk
1/2 cup boiling water
1/4 cup cold water
1/4 tsp. salt

Mix farina into a paste with cold water. Stir into boiling water,
allow to cook for half an hour (if water boils out, add boiling
water). Add milk, and place the saucepan in a hot water bath (double
boiler); allow to cook half an hour longer, stirring occasionally.

RICE (1)