COCOA CUSTARD—­For three cups of milk allow four teaspoons of cocoa, three beaten eggs, three tablespoons of sugar, and three-quarters teaspoon of vanilla.  Heat the milk, stir in the cocoa, and cool a little before pouring over the egg and sugar.  Bake in custard cups set in a pan of hot water in a moderate oven.

COFFEE CREAM—­Have one and one-half cups of strong coffee hot, add one level tablespoon of gelatin soaked in one-half cup of milk for fifteen minutes.  When well dissolved add two-thirds cup of sugar, a saltspoon of salt, and the yolks of three eggs beaten light, stir in the double boiler till thick, take from the fire, and add the white of three eggs beaten stiff and one-half teaspoon of vanilla.  Fill molds that have been dipped in cold water, set in cool place and when firm unmold and serve with powdered sugar and cream.

COFFEE CUP CUSTARD—­One quart milk, one-fourth cup ground coffee, four eggs, one-half cup sugar, one-fourth level teaspoon salt, one-half teaspoon vanilla.  Tie the coffee loosely in a piece of cheesecloth and put into double boiler with the milk.  Scald until a good coffee color and flavor is obtained, then remove from the fire.  Remove the coffee.  Beat the eggs and add the sugar, salt and vanilla, then pour on gradually the milk.  Strain into cups, place in a pan of hot water, and bake in a moderate oven until firm in the middle.  Less vanilla is required when combined with another flavoring.

CAKES, CRULLERS AND ECLAIRS

ALMOND CAKES—­One pound sifted flour, one-half pound butter, three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon, four ounces of almonds blanched and chopped very fine.  Two ounces of raisins finely chopped.  Mix all the dry ingredients together, then rub in the butter, add eggs and spices last of all, roll out half an inch thick, cut in fancy shapes and bake in a slow oven.

ALMOND CHEESE CAKES—­Blanch and pound to a fine paste one cupful almonds.  As you pound them add rose water, a few drops at a time to keep them from oiling.  Add the paste to one cupful milk curd, together with a half cup cream, one cupful sugar, three beaten egg yolks and a scant teaspoonful of rose water.  Fill patty pans lined with paste and bake in hot oven ten minutes.

AUNT AMY’S CAKE—­Take two eggs, one and one-half cups of sugar, one cup of sour milk, one-half cup of butter, two cups of flour and one teaspoonful of soda.  Spice to taste.  This is a good cake and one which is also inexpensive in baking.  Use a moderate oven and bake in loaves rather than sheets.