Evening Republican, Volume 14, Number 193, Rensselaer, Jasper County, 15 August 1910 — Boiled Custard. [ARTICLE]

Boiled Custard.

To two cupfuls of cream or very good milk add one tablespoonful of sugar and a little of vanila. Put this in a saucepan over the fire and allow it to just boil. Then allow it to cool. Beat well four yolks es eggs, and gradually add the cream, having taken out the vanilla. Pour the mixture into a clean saucepan and stir it until it thickens. Pour it in glasses, and keep in a cold place until wanted. This is best made some hours before it is wanted, for it will be noticed that custard made the previous day is much thicker and richer looking than custard just made.