Soft Caramel Custard

3 ctipfuls milk, scalded 3 eggs slightly beaten 1/2 cupful sugar

1/4 teaspoonful salt 1/2 teaspoonful vanilla

Scald the milk; melt the sugar in a frying pan till light brown, stirring constantly. Add 1/4 cupful of boiling water, and, when dissolved again, pour into the milk. Then pour the hot mixture onto the beaten eggs, return to the double boiler and cook until it coats the spoon, stirring constantly. Add the salt and flavoring when cool. Serve very cold in glass cups, topping each serving with flavored whipped cream sprinkled with toasted shredded almonds if convenient.

Plain Baked Custard

3 cupfuls scalded milk

3 eggs

6 tablespoonfuls sugar

1/8 teaspoonful salt

1/2 teaspoonful flavoring

Scald the milk; mix together the eggs, sugar, salt and flavoring in the custard dish. Pour onto this the scalded milk, set in a pan of hot water, and bake, until firm, in a moderate oven. Test with a silver knife; if, after inserting, the knife comes out perfectly clean, the custard is done. It will take about thirty-five minutes; or it may be cooked in custard cups in the oven, or steamer top, in twenty minutes.

Baked Chocolate Custard

3 cupfuls milk

3 ounces (squares) chocolate

4 egg yolks

1/2 cupful sugar 1/8 teaspoonful salt 1/4 teaspoonful vanilla

Shave the chocolate, add to the milk and cook over hot water until the chocolate is dissolved, stirring frequently. Beat the egg yolks with the sugar, add to the milk mixture, turn in the flavoring and salt, pour into the custard cups, set in a pan, surround with hot water and bake till almost "set." Remove from the oven, and cover with a meringue made of three of the remaining egg whites, 3 tablespoonfuls powdered sugar, and a few drops of vanilla. Bake slowly ten minutes longer.

Baked Caramel Custard

4 cupfuls scalded milk

5 eggs

3/4 cupful sugar

1/2 teaspoonful salt 1 teaspoonful vanilla

Caramelize half the sugar until light brown. Add this gradually to the milk, being careful that the latter does not bubble up and go over. As soon as the sugar is melted in the milk, pour the mixture onto the eggs (and remaining sugar), slightly-beaten together. Add the salt and flavoring, then strain into a buttered mould. Bake in a pan of hot water in a slow oven, until a knife, when inserted, will come out clean. This may be poured into custard cups and set in a steamer top to cook over hot water. Then the custards will be done when firm, in about fifteen minutes.

Baked Custard Renversee

1 cupful sugar, caramelized 1/2 cupful sugar (additional) 5 eggs

1 quart milk 1/4 teaspoonful salt 1 teaspoonful vanilla

Caramelize the cupful of sugar and immediately turn into a three-pint mould. Tip the mould quickly from side to side, coating it thoroughly with the caramel. Scald the milk, beat the eggs slightly and add to them the sugar, salt and vanilla; combine with the milk, pour into the mould and set in a pan; surround with boiling water and bake slowly about an hour, or until the custard is "set." When very cold, unmould and sprinkle with chopped, browned almonds.

Baked Coffee Custard

3 cupfuls milk 2 tablespoonfuls ground coffee

3 eggs

1/2 cupful granulated sugar

1/4 teaspoonful vanilla

Scald the coffee in the milk, and strain through a cloth. Beat the eggs, sugar and vanilla together, combine with the milk, pour into custard cups or a mould, and steam until firm in the center, or bake in a pan of hot water in a moderate oven. Serve ice cold, with caramel nut sauce, a fruit sauce, or whipped cream.

Baked Cocoanut Custard

3 cupfuls milk

1/2 cupful cocoanut

1/2 tablespoonful corn starch

Few grains salt

1/2 teaspoonful vanilla

3 eggs

6 tablespoonfuls sugar

Scald the cocoanut with the milk, then thicken with the corn starch dissolved in 1 tablespoonful of cold water. Beat together the eggs, sugar, salt and flavoring; combine with the milk and pour into custard cups. Set in a pan of hot water and bake in a moderate oven until the custard is "set."