; when
quite tender place it on a glass dish to cool; make a custard of the
rest of the milk and the other ingredients; flavour it well with
vanilla; when the custard is cool pour it over the macaroni, and serve
with or without stewed fruit.

MACAROON CUSTARD.

1/2 lb. of macaroons, 1 quart of milk, 6 eggs, 1 dessertspoonful of
Allinson cornflour, sugar and vanilla essence to taste. Boil the milk
and stir into it the cornflour smoothed with a little of the milk;
whip up the eggs, and carefully stir in the milk (which should have
been allowed to go off the boil) without curdling it; add sugar and
vanilla to taste, and stir the custard over the fire until it
thickens, placing it in a jug into a saucepan of boiling water.
Arrange the macaroons in a glass dish, and when the custard is cool
enough not to crack the dish, pour it over them and sprinkle some
ground almonds on the top. Serve cold.

ORANGE CUSTARD.

The juice of 6 oranges and of 1/2 a lemon, 6 eggs, 6 oz. of sugar, and
1 dessertspoonful of Allinson cornflour. Add enough water to the fruit
juices to make 1-1/2 pints of liquid. Set this over the fire with the
sugar; meanwhile smooth the cornflour with a little cold water, and
thicken the liquid with it when boiling. Set aside the saucepan,
(which should be an enamelled one) so as to cool the contents a
little. Beat up the eggs, gradually stir into them the thickened
liquid, and then proceed with the custard as in the previous recipe.
This is a German sweet, and very delicious.

RASPBERRY CUSTARD.

1-1/2 pints of raspberries, 1/2 pint of red currants, 6 oz. of sugar,
7 eggs, 1 dessertspoonful of Allinson cornflour. Mix the fruit, and
let it cook from 5 to 10 minutes with 1 pint of water; strain the
juice well through a piece of muslin or a fine hair-sieve. There
should be 1 quart of juice; if necessary add a little more water;
return the juice to the saucepan, add the sugar and reheat the liquid;
when it boils thicken it with the cornflour, then set it aside to
cool. Beat up the eggs, add them carefully after the fruit juice has
somewhat cooled; stir the custard over the fire until it thickens, but
do not allow it to boil, as the eggs would curdle. Serve cold in
custard glasses, or in a glass dish poured over macaroons or sponge
cakes. You can make a fruit custard in this way, with strawberries,
cherries, red currants, or any juicy summer fruit.

STRAWBERRY CUSTARD.

Remove the stalks from 1 lb.