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Custard, Without Eggs.
New milk, 1 qt.; flour, 4 table-spoonfuls; sugar, 2 table-spoonfuls; nutmeg or cinnamon to your liking, and a little salt. Directions—Place the milk over a quick fire, and as soon as it boils, having rubbed the flour smooth in a little cold milk, stir it in, and as soon as scalded, add the sugar, spices and salt. Bake, of course.
St. James Custard. —Place over the stove 1 pint of milk, in which put one large handful of bitter almonds that have been blanched and broken up. Let it boil until highly flavored with the almonds; then strain and set it aside to cool. Boil 1 qt. of rich milk, and when cold, add the flavored milk, 1/2 pt. of sugar and 8 eggs, the yolks and whites beaten separately, stirring all well together. Bake in cups, and, when cold, place a macaroon (a cake highly flavored with almonds) on top of each cup.
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