The 1918 Fanny Farmer Cookbook

water

Whipped cream,

sweetened and flavored

junket tablet

Chopped nut meats

Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until syrup is

reduced

to one−third cup. Cool, and add milk slowly to syrup. Reduce junket tablet to powder, using a

small mallet, add to mixture, with salt and vanilla. Turn into a glass dish, let stand in warm

place

until set, then chill. Cover with whipped cream and sprinkle with chopped nuts.

Boiled Custard

cups scalded milk

/4 cup sugar

Yolks 3 eggs

1/8 teaspoon salt

/2 teaspoon vanilla

Beat eggs slightly, add sugar and salt; stir constantly while adding gradually hot milk. Cook

double boiler, continue stirring until mixture thickens and a coating is formed on the spoon,

immediately; chill and flavor. If cooked too long the custard will curdle; should this happen,

using an egg−beater it may be restored to a smooth consistency, but custard will not be as

strain

thick.

Eggs should be beaten slightly for custard, that it may be of smooth, thick consistency. To

prevent scum from forming, cover with a perforated tin. When eggs are scarce, use yolks two

eggs and one−half tablespoon corn−starch.

Tipsy Pudding

Flavor Boiled Custard with Sherry wine, and pour over slices of stale sponge cake; cover with

Cream Sauce I or II.

Peach Custard

Arrange alternate layers of stale cake and sections of canned peaches in glass dish and pour

over Boiled Custard. Bananas may be used instead of peaches; it is then called Banana

Custard.

Chapter XXV − COLD DESSERTS

473