Part 96 (1/2)

Beat the eggs, and strain them into the apple pulp.

Pour the custard into a jug.

Put it to stand in a saucepan of boiling water, and stir until it thickens, taking care that it does not curdle.

Stir occasionally while it is cooling, and serve in custard gla.s.ses or on a gla.s.s dish.

Cheap Custard.

_Ingredients_--1 tablespoonful of cornflour.

1 pint of milk.

The yolks of 2 eggs.

2 oz. of castor sugar.

Vanilla or other flavouring.

_Method._--Put the milk and sugar on to boil.

When boiling, stir in the cornflour, which should be mixed very smoothly with a little cold milk.

Boil, stirring all the time, for ten minutes.

Then remove from the fire, and, when it has cooled a little, beat in the yolks of the eggs.

Stir again over the fire to cook the eggs, but take care they do not curdle.

Flavour to taste, and when cold pour into custard gla.s.ses.

A cheaper subst.i.tute for custard may be made by omitting the eggs.

Arrowroot Custard.

_Ingredients_--1 pint of milk.

1 tablespoonful of arrowroot.

2 oz. of castor sugar.

The yolks of 2 eggs.

Vanilla or other flavouring.

_Method._--Boil the milk with the sugar.

When boiling, pour in the arrowroot, mixed very smoothly with a little cold milk.

Stir until it boils and thickens.

Then remove it from the fire, beat in the yolks and stir until they thicken.

Plain Trifle.