Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 6 of 6 · from the scan, no model involved
4 eggs 1/2 cup sugar 1/4 teaspoon salt 1 cup milk 1/2 pint heavy cream 1 teaspoon vanilla 1/4 teaspoon nutmeg Preheat oven to 300. Beat eggs until fluffy. Add 1/4 cup sugar and salt; beat until thick and lemon-colored. Add milk, cream, vanilla and nutmeg; beat thoroughly. In a skillet over medium heat, melt remaining sugar, stirring constantly until it becomes caramel-like syrup. Pour immediately into a buttered 1-quart casserole. Slowly pour custard into casserole. Place in baking pan filled with hot water to within 3/4 inch from top of casserole. Bake for IV* hours or until inserted knife comes out clean. Cool and refrigerate until cold. Unmold. Caramel becomes a sauce over custard. Charlotte Russe 1 tablespoon gelatin IV2 cups milk 1/2 cup sugar 1 egg, separated 1/2 cup sherry 1/2 pint heavy cream, whipped 1/2 teaspoon vanilla A 9 ladyfingers, split Soak gelatin in 1/2 cup milk. ' Combine remaining milk, sugar and egg yolk in double boiler. Prepare a custard. Add gelatin mixture to cus-, tard and cool. Fold stiffly beaten egg; white, sherry, whipped cream and* vanilla into cooled mixture. Line ^ bowl with ladyfingers and pour incustard. Chill several hours before-* serving. Serves 6-8.
91.3%