SOFT CARAMEL CUSTARD.

One quart of milk, half a cupful of sugar, six eggs, half a teaspoonful of salt.  Put the milk on to boil, reserving a cupful.  Beat the eggs and add the cold milk to them.  Stir the sugar in a small frying pan until it becomes liquid and just begins to smoke.  Stir it into the boiling milk; then add the beaten eggs and cold milk and stir constantly until the mixture begins to thicken.  Set away to cool.  Serve in glasses.

BAKED CUSTARD.

Beat five fresh eggs, the whites and yolks separately, the yolks with half a cup of sugar, the whites to a stiff froth; then stir them gradually into a quart of sweet rich milk previously boiled and cooled; flavor with extract of lemon or vanilla and half a teaspoonful of salt.  Rub butter over the bottom and sides of a baking-dish or tin basin; pour in the custard, grate a little nutmeg over and bake in a quick oven.  It is better to set the dish in a shallow pan of hot water reaching nearly to the top, the water to be kept boiling until the custard is baked; three-quarters of an hour is generally enough.  Run a teaspoon handle into the middle of it; if it comes out clean it is baked sufficiently.

CUP CUSTARD.

Six eggs half a cupful of sugar, one quart of new milk.  Beat the eggs and the sugar and milk, and any extract or flavoring you like.  Fill your custard cups, sift a little nutmeg or cinnamon over the tops, set them in a moderate oven in a shallow pan half filled with hot water.  In about twenty minutes try them with the handle of a teaspoon to see if they are firm.  Judgment and great care are needed to attain skill in baking custard, for if left in the oven a minute too long, or if the fire is too hot, the milk will certainly whey.

Serve cold with fresh fruit sugared and placed on top of each.  Strawberries, peaches or raspberries, as preferred.

BOILED CUSTARD.

Beat seven eggs very light, omitting the whites of two; mix them gradually with a quart of milk and half a cupful of sugar; boil in a dish set in another of boiling water; add flavoring.  As soon as it comes to the boiling point remove it, or it will be liable to curdle and become lumpy.  Whip the whites of the two eggs that remain, adding two heaping tablespoonfuls of sugar.  When the custard is cold heap this on top; if in cups, put on a strawberry or a bit of red jelly on each.  Set in a cold place till wanted.

Common Sense in the Household.

BOILED CUSTARD, OR MOCK CREAM.

Take two even tablespoonfuls of cornstarch, one quart of milk, three eggs, half a teaspoonful of salt and a small piece of butter; heat the milk to nearly boiling and add the starch, previously dissolved in a little cold milk; then add the eggs well beaten with four tablespoonfuls of powdered sugar; let it boil up once or twice, stirring it briskly, and it is done.  Flavor with lemon, or vanilla, or raspberry, or to suit your taste.