he custard
with the meringue, set lady fingers around the edge of dish and
serve.

561. +Peach Float.+-- Blanch 1 cup almonds, chop them very fine and
stir into a custard made the same as in foregoing recipe; pare and
cut some ripe peaches into eighths and stir them into the custard;
put into a glass dish with meringue on top and garnish with kisses
or lady fingers, Orange float is made the same as Banana Float.

562. +Lemon Custard.+-- Boil 1 quart milk with 1/2 cup sugar and while
boiling stir in 2-1/2 tablespoonfuls cornstarch previously wet with a
little cold milk; stir constantly and boil a few minutes; then
remove it from the fire and add 2 teaspoonfuls lemon essence and the
well beaten yolks of 4 eggs; turn the custard into a glass dish,
beat the whites to a stiff froth, spread it over the top, sprinkle a
little sugar over and serve when cold.

563. +Lemon Cream Pudding.+-- Place a saucepan over the fire with the
rind of 1 lemon and the juice of 3; add 1 cup sugar, 1 cup white
wine and the yolks of 4 eggs; stir this until nearly boiling; remove
it from the fire and add 3/4 ounce gelatine which has been soaked for
10 minutes in cold water; when nearly cold add 1 pint sweet cream
beaten to a stiff froth, turn into a jelly mould and set on ice to
get firm; serve without sauce. Or put in a saucepan the yolks of 6
eggs, 1/2 pint white wine, 6 tablespoonfuls sugar, the juice of 3
lemons and the peel of 1; stir this over the fire until it begins to
boil; remove it and add 1 ounce gelatine which has been previously
soaked in cold water; stir until the gelatine is dissolved; when
nearly cold add the whites beaten to a stiff froth; turn into a
jelly mould and set on ice to get firm; serve without sauce.

564. +Custard Bread Pudding.+-- Mix the yolks of 4 eggs with 1 quart
milk, 4 tablespoonfuls sugar and 1 teaspoonful vanilla; pour this
into a pudding dish and lay 2 slices of buttered bread on top of the
custard; bake until nearly done; beat the whites to a froth, mix
with 1 tablespoonful sugar, spread it over the pudding and bake to a
light brown color; serve cold.

565. +Custard.+-- Beat 5 eggs with 1/2 cup sugar to a cream and add 1
quart milk and 1 teaspoonful vanilla or lemon essence; pour this
into a pudding dish and bake in a medium hot oven till done; to
ascertain when the custard is done put the handle of a teaspoon into
the center of dish; if the custard is thick and jelly-like, and no
milk is to be seen,