Page:The Boston cooking-school cook book (1910).djvu/481

 *tards 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.

Caramel Custard

4 cups scalded milk 5 eggs 1/2 teaspoon salt 1 teaspoon vanilla 1/2 cup sugar

Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light brown color. Add gradually to milk, being careful that milk does not bubble up and go over, as is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add mixture gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake as custard. Chill, and serve with Caramel Sauce.

Caramel Sauce

1/2 cup sugar 1/2 cup boiling water

Miss Parloa

Melt sugar as for Caramel Custard, add water, simmer ten minutes; cool before serving.

Coffee Custard

2 cups milk 2 tablespoons ground coffee 3 eggs 1/4 cup sugar 1/8 teaspoon salt 1/4 teaspoon vanilla

Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain into buttered individual moulds, set in pan of hot water, and bake until firm.

Tapioca Cream

1/4 cup pearl tapioca or 1-1/2 tablespoons Minute Tapioca 2 cups scalded milk 2 eggs 1/3 cup sugar 1/4 teaspoon salt 1 teaspoon vanilla

Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and