A good substitute for ice cream, served very cold.

FRENCH CUSTARD.

One quart of milk, eight eggs, sugar and cinnamon to taste; separate the eggs, beat the yolks until thick, to which add the milk, a little vanilla, and sweeten to taste; put it into a pan or farina kettle, place it over a slow fire and stir it all the time until it becomes custard; then pour it into a pudding-dish to get cold; whisk the whites until stiff and dry; have ready a pan of boiling water on the top of which place the whites; cover and place them where the water will keep sufficiently hot to cause a steam to pass through and cook them; place in a dish (suitable for the table) a layer of custard and white alternately; on each layer of custard grate a little nutmeg with a teaspoonful of wine; reserve a layer of white for the cover, over which grate nutmeg; then send to table and eat cold.

GERMAN CUSTARD.

Add to a pint of good, rich, boiled custard an ounce of sweet almonds, blanched, roasted and pounded to a paste, and half an ounce of pine-nuts or peanuts, blanched, roasted and pounded; also a small quantity of candied citron cut into the thinnest possible slips; cook the custard as usual and set it on the ice for some hours before using.

APPLE CUSTARD.

Pare, core and quarter a dozen large juicy pippins.  Stew among them the yellow peel of a large lemon grated very fine, and stew them till tender in a very small portion of water.  When done, mash them smooth with the back of a spoon (you must have a pint and a half of the stewed apple); mix a half cupful of sugar with them and set them away till cold.  Beat six eggs very light and stir them gradually into a quart of rich milk alternately with the stewed apple.  Put the mixture into cups, or into a deep dish and bake it about twenty minutes.  Send it to table cold, with nutmeg grated over the top.

ALMOND CUSTARD.  No. 1.

Scald and blanch half a pound of shelled sweet almonds and three ounces of bitter almonds, throwing them, as you do them, into a large bowl of cold water.  Then pound them one at a time into a paste, adding a few drops of wine or rose-water to them.  Beat eight eggs very light with two-thirds of a cup of sugar, then mix together with a quart of rich milk, or part milk and part cream; put the mixture into a saucepan and set it over the fire.  Stir it one way until it begins to thicken, but not till it curdles; remove from the fire and when it is cooled put in a glass dish.  Having reserved part of the whites of the eggs, beat them to a stiff froth, season with three tablespoonfuls of sugar and a teaspoonful of lemon extract, spread over the top of the custard.  Serve cold.

ALMOND CUSTARD.  No. 2.