This bright green cream makes a very elegant dish.
CUSTARDS .-- Good custard forms, perhaps, the best cold sweet sauce known.
It can be made very cheaply, and, on the other hand, it may be made in such a manner as to be very expensive.

We will first describe how to make the most expensive kind of custard, as very often we can gather ideas from a high-class model and carry them out in an inexpensive way.

The highest class custard is made by only using yolks of eggs instead of whole eggs, and we can use cream in addition to milk.

The great art in making custard is to take care it does not curdle.

Six yolks of eggs, half a pint of milk, half a pint of cream, sweetened, would, of course, form a very expensive custard.