d pour the mixture, a little at a time, into
the hot milk, taking care to stir it constantly.

A nice way to flavour custards and meringues for custard puddings is to
beat fruit jelly with the whites of the eggs; red raspberry, quince, and
pineapple jellies give especially nice flavours.

_RECIPES._

APPLE CUSTARD.--Bake good tart apples; when done, remove the pulp,
and rub through a sieve; sweeten, and flavour with grated pineapple or
grated orange or lemon rind. Put in a glass dish, and cover with a plain
custard prepared as directed on page 328. Bits of jelly may be scattered
over the top of the custard.

APPLE CUSTARD NO. 2.--Peel, halve, and core eight or ten
medium-sized sour apples. Have prepared a syrup made with a cup of
water, the juice of one lemon, a little grated rind, and a half cup of
sugar. When the sugar is dissolved, add the fruit, and simmer till
tender but not fallen to pieces. Skim out the apples, draining
thoroughly, and lay them in a glass dish. Boil up the syrup until thick,
and poor it over the apples. Make a soft boiled custard with a pint of
milk, yolks of three eggs, and two tablespoonfuls of sugar. When cold,
spread over the apples; whip the whites to a stiff froth, flavor with
lemon, and pile irregularly upon the top. Brown lightly in the oven.

APPLE CUSTARD NO. 3.--Pare and remove the cores from a dozen tart
apples, and fill the cavities with black raspberry, quince, or grape
jelly. Put them in a covered baking dish with a tablespoonful of water,
and steam in the oven till tender but not fallen to pieces. Then cover
the apples with a raw custard made by cooking two tablespoonfuls of
flour rubbed smooth with a little milk, in a quart of milk, till just
thickened, and adding, when cold, the yolks of two eggs well beaten
with two heaping tablespoonfuls of sugar, and lastly the whites of the
eggs whipped to a stiff froth. Bake in a dish set in a pan of hot water,
until the custard has set, but not till it separates.

APPLE CORNSTARCH CUSTARD.--Cover the bottom of a small earthen-ware
pudding dish an inch or more in depth with apples stewed until very dry,
sweetened and flavored with a teaspoonful of rose water. Heat a cup of
milk to boiling, and stir into it a tablespoonful of cornstarch rubbed
smooth in a little cold milk, and one fourth cup of sugar; cook until
thickened, then add the yolk of one egg, and pour the whole over the
apple. Meringue the top with the white of the egg beat