The 1918 Fanny Farmer Cookbook

raspberries

cup powdered

sugar

White 1 egg

Put ingredients in bowl and beat with wire whisk until stiff enough to hold in shape; about

thirty

minutes will be required for beating. Pile lightly on dish, chill, surround with lady fingers, and

serve with Boiled Custard.

Strawberry Whip may be prepared in same way.

Baked Custard

cups scalded milk

/2 cup sugar

to 6 eggs

/4 teaspoon salt

Few gratings nutmeg

Beat eggs slightly, add sugar and salt, pour on slowly scalded milk; strain in buttered mould,

set

in pan of hot water. Sprinkle with nutmeg, and bake in slow oven until firm, which may be

readily determined by running a silver knife through custard; if knife comes out clean, custard

done. During baking, care must be taken that water surrounding mould does not reach

boiling−point, or custard will whey. Always bear in mind that eggs and milk in combination

must

be cooked at a low temperature. For cup custards allow four eggs to four cups milk; for large

moulded custard, six eggs; if less eggs are used custard is liable to crack when turned on a

serving dish.

Caramel Custard

cups scalded milk

/2 teaspoon salt

eggs

teaspoon vanilla

/2 cup sugar

Put sugar in omelet pan, stir constantly over hot part of range until melted to a syrup of light

brown color. Add gradually to milk, being careful that milk does not bubble up and go over,

is liable on account of high temperature of sugar. As soon as sugar is melted in milk, add

mixture

gradually to eggs slightly beaten; add salt and flavoring, then strain in buttered mould. Bake

Chapter XXV − COLD DESSERTS

475