Evening Republican, Volume 19, Number 147, Rensselaer, Jasper County, 22 June 1915 — Strawberry Custard. [ARTICLE]

Strawberry Custard.

Now that strawberries are in their season one likes to find new ways of serving, and coming across this recipe, it sounded “quite good,” so I am going to send it in, writes a correspondent. One that does not care for so large a recipe can halve it. Select the finest, freshest berries; hull, wash and drain carefully. Turn them into a deep glass dish, sprinkle each layer with powdered sugar, and just before serving pour over a cold boiled custard made with the yolks of six eggs, one quart of milk, one cupful of sugar, a pinch of salt and one teaspoonful of lemon extract. Whip the whites to a very stiff froth, add three tablespoonfuls of sugar and drop in large spoonfuls in a shallow pan of boiling water. When cooked lift them out carefully.