How To Make Deserts With Custard

Macaroon Custard

4 eggs

1/2 cupful of powdered sugar

1 pint of milk

1 teaspoonful of almond extract

1 dozen macaroons

Beat the yolks of the eggs and sugar until light; add the milk and the almond extract. Turn the mixture in a baking pan and bake until "set." Take from the fire, cover the top with the macaroons, grated. Beat the whites of the eggs to a stiff froth, add four tablespoonfuls of powdered sugar, and beat until dry and glossy. Heap these over the top of the macaroons, dust with powdered sugar, and bake in a moderate oven until crisp on top. Serve cold.

Any form of stale cake may be used in the place of the macaroons.

Sea Moss Custard

1 level tablespoonful of sea moss farine

1 quart of milk

4 eggs

4 tablespoonfuls of sugar

1 tablespoonful of vanilla

Put the milk in a double boiler, add the sea moss farine, and heat slowly, stirring almost constantly until the farine is dissolved. Beat the eggs and sugar until light, add them to the hot milk, cook about three minutes, and add the vanilla. Take from the fire, and when cool, stir in carefully the well-beaten whites of the eggs. Turn this into a glass dish and stand away to get very cold. Serve plain with cream or with fruit juice.

Caramel Custard

1 quart of milk

1 cupful of sugar

6 eggs

1 teaspoonful of vanilla

Put a quarter of the sugar in an iron saucepan and stir over the fire until it is melted and slightly caramelized; then add hastily four tablespoonfuls of water, and stir until the mixture is again liquid. Beat the eggs and the remaining sugar until light, add the milk, caramel and vanilla; turn the mixture into a melon mold, cover, stand it in a pan of water, and bake in a moderate oven until "set" or solid in the center. Stand aside to cool. At serving time turn carefully from the mold and send to the table.