Evening Republican, Volume 21, Number 4, Rensselaer, Jasper County, 6 January 1917 — Custard Recipes. [ARTICLE]

Custard Recipes.

Steamed or baked custard: One pint milk, one-eighth teaspoonful nutmeg, two eggs, one-fourth cupful sugar, oneeighth teaspoonfft! salt. Mix eggs as for soft'custard. Strain into custard cups and steam until firm over hot water which Is boiling gently. - Another way to cook this custard is as follows : Strain into custard cups and place In it pan of warm water. Bake in a moderate oven until the custard is firm. To test a steamed or baked custard, slip a knife blade to the bottom of the cup In the center of the custard and draw without turning. If the knife Is not coated with a milky substance the custard isi firnralT the way through and has cooked enough. Grate the nutmeg over the surface of the custard and cool before serving. t