CUSTARD DISHES

Wairarapa Times-Age, 4 November 1938, Page 8

CUSTARD DISHES

TWO TASTY RECIPES. Custard Jelly. Take 1 pint packet jelly crystals, hot water, J pint milk, 1 egg, 1 dessertspoonful sugar, flavouring as desired. Dissolve the crystals in half a pint? of hot water and leave it to get cold? Beat up the egg. Sqald the milk, and when it is off the boil add it to the egg, then turn the custard into the top of a double boiler and add the sugar. Cook the custard over a pan of hot water until it thickens, keeping it stirred and being careful not to let it curdle. Strain it into a basin, and add flavouring essence as desired, according to the flavour of the jelly you are using. Let the custard get cold, and then mix it with the cold jelly and turn it into a wet mould to set. When set, unmould on to a flat glass plate and serve with stewed fruit. Pear Custard. Take 1 small tin pears, 2oz butter, li oz flour, milk, 2 dessertspoonfuls castor sugar, 2 egg-yolks. Drain the syrup from the pears and make it up to one pint with milk. Save a few pears for the top and cut theremainder into four or five portions. Melt the butter, add the flour, and, when well blended, add the milk and pear juice and bring them to the boil. Boil gently for a few minutes, draw the pan aside, and let the mixture cool slightly, then add the sugar and beaten egg-yolks. Turn the cut pears into a buttered glass fireproof dish, pour the custard over them, and bake gently for about twenty minutes, being careful not to let them boil. Serve the custard cold with the remainder of the pears arranged tastefully on top. A pretty effect is obtained by colouring the custard with cochineal.