Evening Republican, Volume 18, Number 130, Rensselaer, Jasper County, 3 June 1914 — RICH VARIETY OF CUSTARD [ARTICLE]

RICH VARIETY OF CUSTARD

With Special Flavorings It Xan Be ' Made Into Several Different . Kinds of Dessert. j Let one quart of rich milk come to the boiling point. Have one egg and yolk of another wen beaten and mixed with one-half cupful of sugar. ; Mix one tablespoonful of cornstarch smooth in cold milk and add to the egg and sugar. Stir all into the hot milk, boll until it thickens, flavor and pour over the stiffly beaten white of one egg. ... Cocoanut float: Add one cupful of cocoanut. Chocolate pudding: By adding onehalf cupful melted chocolate and doubling the quantity of cornstarch you may have individual chocolate cones (mold in cups which have been rinsed in cold water). Serve with whipped cream. Orange custard: Use plain custard cold; pour over three cupfuls sliced \ oranges. w Macaroni scallop: Use macaroni crumbs instead of orange. Ice cream: Freeze the plain custard, with or without fruit, and you have a rich, smooth ice cream.