Evening Republican, Volume 16, Number 185, Rensselaer, Jasper County, 3 August 1912 — ALWAYS FAVORED DISH [ARTICLE]

ALWAYS FAVORED DISH

HOW CUOTARDB FOR DESSERTS MAY BE VARIED. Baked In Individual Cups Is Probably the Moet Popular Form —Fresh Grated Cocoanut Flavored With Orange—Tapioca. Baked custards In Individual cups will always be a favorite dessert at simple dinners. 1 One egg yolk and one tablespoonful of sugar to every cupful of milk is an excellent rule for these custards. More yolks than this makes them “eggy” in flavor and the whites are not needed. In fact, the custard is much better with the whites, as they will, unless great care is taken, form in tough strings or rise to the top in lumps while the custard is baking. Do not forget .to add a tiny pinch of salt. For simple custards a llttlq nutmeg' Imparts as good a flavor as vanilla or any of the ordinary extracts. Custards flavored 'with grated orange rind are delicious. Chocolate grated over the top just before the dessert is put into the oven is a pleasant addition to custards flavored with vanilla or almond. The chocolate forms an appetizing crust over the top, leaving the custard beneath its original color. Custards made with fresh grated co"coaflut are deliclous. especially if flavored with grated orange. Lemon or vanilla may, however, be used. Butter the custard cups, sprinkle over the buttered surface as much sugar as the butter will hold. Then dredge liberally with cocoanut and pour the custard into the cups. The measure of sugar in the cocoanut custard may be more liberal as the addition of cocoanut increases the bulk. For a tapioca custard not so many egg yolks are needed, two cupfuls of cooked tapioca taking the place of two of the yolks. Let the tapioca cook In water until it is transparent, and use just enough water to prevent its burning. All a little salt and let it get cold before using. Cup custards are made more festive in appearance if each is decorated on top with a spoonful of brightly colored jelly, a candied cherry or a preserved strawberry and a rosette of whipped cream. Or, If preferred, cover the top of each with a meringue. An orange flavored custard is very nice if a tiny spoonful of orange marmalade tops the merlgue. Baked custard has a peculiarly delicate flavor which boiled custard does not possess. Spoonfuls of it often make a more delicious accompaniment to desserts than a boiled custard sauce. It is especially good with fruit tarts or a dish of fresh berries or other summer fruits.—-New York Tribune.