_Plain Junket._ Dissolve in a cup of lukewarm milk (never warmer), a tablespoon of sugar or caramel syrup. Add a quarter of a junket tablet, previously dissolved in a tablespoon of cold water. Stir a few times, add vanilla, nuts, or nutmeg if desired. Pour into a cup and set aside to cool and solidify. This may be served plain or with whipped cream, or boiled custard. _Egg-Milk Custard._ When eggs are used for thickening, not less than four eggs should be used to a quart of milk (more eggs make it richer). _Snowballs._ Heat 1 pint of milk with sugar to taste. Beat the whites of 3 eggs stiff, then beat in 1-1/2 tablespoonfuls of powdered sugar. Drop by spoonfuls into the hot milk, turn in three minutes, and take out. Beat yolks of the eggs, pour the hot milk over them, and allow to thicken. Do not boil. Arrange snowballs in dish and pour custard over. Serve cool. _Boiled Custard._ One pint of milk, 2 eggs, one-half cup of sugar, one-half saltspoon of salt. Scald the milk, add the salt and sugar, and stir until dissolved. Beat the eggs very thick and smooth. Pour the boiling milk on the eggs slowly, stirring all the time. Pour the mixture into a double boiler, set over the fire, and stir for ten minutes. Add flavoring. As soon as a thickening of the mixture is noticed remove from the fire, pour into a dish, and set away to cool. This custard makes _cup custard_, the sauce for such puddings as _snow pudding_, and when decorated with spoonfuls of beaten egg-white, makes _floating island_. _Baked Custard._ Proceed as in boiled custard, but instead of pouring into a double boiler pour into a baking dish. Set the dish in a pan of water, place in the oven, and bake until the mixture is set in the middle. _Farinaceous Custards._ Make like boiled custard, using one less egg and adding one-quarter cup of farina, tapioca, cornstarch, arrowroot, or cooked rice to the hot milk and egg. _Sago_ should be soaked overnight before using. _Tapioca_ should be soaked one hour before using. _Coffee Custard._ Scald one tablespoon of ground coffee in milk and strain before proceeding as for boiled custard. _Chocolate Custard._ Add one square of grated chocolate to the milk. _Caramel Custard._ Melt the dry sugar until golden brown, add the hot milk, and when dissolved proceed as before. Bake. _Milk for Puddings or Stewed Fruit_ (Ringer). Boil a small piece of lemon rind and 2 cloves in a pint of milk. Mix half a teaspoonful of arrowroot in a little cold milk and add it to the boiled milk. Stir until about the consistency of cream. Beat up the yolks of 3 eggs in a little milk. Beat into the hot milk taken off the fire and as it cools add the eggs and a tablespoonful of orange flower water, stirring it constantly until quite cool. Keep in a very cool place until required for use.