. Diet in illness and convalescence. ntaining hot water, whichreaches three-fourths to the top of the two vessels, one in the other, are then placed inthe oven until the custard is set (about twenty min-utes). As soon as it is set it is done, and the wheyshould not be allowed to separate. This is the bestway to bake custards. Custard a la Morrison Make a boiled custard with a pint of milk, the yolksof three eggs (if small), and a table-spoonful of yolks and sugar are beaten together, the milkadded when warm, and the whole cooked in thedouble boiler. It must be stirre
. Diet in illness and convalescence. ntaining hot water, whichreaches three-fourths to the top of the two vessels, one in the other, are then placed inthe oven until the custard is set (about twenty min-utes). As soon as it is set it is done, and the wheyshould not be allowed to separate. This is the bestway to bake custards. Custard a la Morrison Make a boiled custard with a pint of milk, the yolksof three eggs (if small), and a table-spoonful of yolks and sugar are beaten together, the milkadded when warm, and the whole cooked in thedouble boiler. It must be stirred constantly whilecooking, and the instant noted when it is of exactlv 227 DIET IN ILLNESS AND CONVALESCENCE the right thickness, resembling rather thick cream. Ifallowed to remain a moment too long it curdles and isspoiled. A chef tells the writer, however, that if acustard or puree soup begins to curdle it can be stop-ped by pouring in quickly a little cold milk or water,and stirring very regularly for a few minutes. When <^-t:. CUSTARD A LA MORRISON the smooth boiled custard is cold, and flavored, thewhites of the eggs, beaten to a stiff froth, are mixedin smoothly with the egg whisk. The top of the custard may be decorated with a lit-tle of the egg froth mixed with a little bright redjelly, with the aid of a paper funnel or meringue dec-orator, or the white, for decorating, may be stirredwith zest, or thin slices of lemon peel (without white),and slightly sweetened. This will give a delicategreen color to the meringue as well as a deliciousflavor. The lemon strips are to be removed. Thecustard should be served soon after the beaten white 228 FOODS of the egg is mixed in, as the egg froth is not cooked,and is therefore liable to fall. Tapioca or Sago Custard is merely an addition to a plain custard (before it isbaked) of more or less tapioca or sago after it has beensoaked an hour or more in hot water. The two following are from Gouffes Receipts forthe Sick, called by him
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