remove instantly from the oven and serve when
cold, or pour the custard into small cups, set them in a long pan of
hot water and bake in a medium hot oven till the custard is thick.

566. +Apple Custard.+-- Pare and core 6 medium sized apples, put them
in a pan half filled with boiling water, cover with another pan of
same size and let them boil till soft all through, but not broken;
transfer them carefully to a glass dish, sprinkle over some sugar
and when cold put 1 teaspoonful apple, currant or quince jelly in
center of each apple; pour over a cold soft custard. For custard mix
1 pint milk with 3 well beaten eggs and add 2 tablespoonfuls sugar
and 1 teaspoonful cornstarch; stir over the fire till nearly
boiling, flavor with essence of lemon and set aside to cool.

567. +Pineapple Custard.+-- Pare and cut a ripe pineapple into small
pieces, taking care not to lose any of the juice; put the fruit with
sugar into a glass dish and set on ice; boil 1 pint milk; mix 2
tablespoonfuls cornstarch with 1 cup cold milk, add it with a little
salt to the boiling milk and stir and boil for a few minutes; remove
from fire and add 2 tablespoonfuls sugar, the yolks of 3 eggs and 1
teaspoonful vanilla extract; mix this well together and set aside;
when cold pour the custard over the pineapple; have the whites
beaten to a stiff froth, mix a little powdered sugar through it and
put on top of custard like a pyramid; place the dish for 1/2 hour on
ice before serving.

568. +Strawberry Custard.+-- Wash 1 quart strawberries, drain and put
them besprinkled with sugar in a glass dish; pour over a cold
custard and finish the same as Pineapple Custard.

569. +Peach Custard.+-- Pare and cut into slices some ripe peaches,
sprinkle over some sugar and finish the same as Pineapple Custard.
Apricot custard is made the same way.

570. +Chocolate Fruit Custard.+-- Dissolve 3 tablespoonfuls grated
sweet chocolate in a little milk and mix it with a custard made the
same as Pineapple Custard; when cold pour it over strawberries,
pineapples, oranges or any kind of preserved fruit and cover with
the whites of 3 or 4 eggs beaten to a stiff froth. If preserved
fruit is used the syrup may be used for jelly.

571. +Fruit Custard (with Cake).+-- Cut some sponge cakes several
days old into square pieces; drain off the liquor from a can of
peaches; dip each piece of cake into the liquor and lay them in a
glass dish; lay the peaches between and pour a cold