Beat slightly four eggs, whites and yolks together. Add one quart of fresh milk, four tablespoonfuls of sugar, a pinch of salt and one teaspoonful of vanilla. Bake in cups placed in a pan of water in a moderate oven. When done, allow the custard to become cold, and then place it in the icebox a few hours before serving.
To make this sauce, boil for five minutes a half cupful of water and one cupful of sugar; add a cupful of strawberry juice and boil for five minutes longer, then cool. At serving time, turn out the individual custard molds and pour the cold sauce over them and garnish with large fresh berries.
Soak one tablespoonful gelatin in cold water five minutes, and dissolve by standing the cup containing the mixture in hot water. Strain into the strawberry juice mixed with the lemon juice. Add sugar and when the sugar is dissolved set the bowl containing the mixture in a pan of ice water and stir until it begins to thicken; then fold in cream. Turn into a wet mold lined with strawberries cut in halves, and chill. Garnish with whole strawberries and leaves.
To make bonny clabber take milk that is just at the turning point and set it in the sun or in a warm place by the fire where it will complete the souring quickly, turning to the consistency of baked custard. It should then be set on ice and kept cold until just ready to serve. It is a good plan to pour the milk into a glass bowl before it sets, as it looks more attractive when brought to the table without having been poured out of one dish into another. It may be eaten plain with the strawberries, or with sugar, cream and grated nutmeg.
One-third cupful of rice, three cupfuls milk, one-quarter level teaspoonful salt, one cupful ripe berries, one-half cupful water, one cupful sugar, chipped rind of one half orange. Wash the rice, put milk into a double boiler, add rice, salt and cook until the rice is soft and has absorbed all the milk, turn into individual cups or a large mold and when cold turn out and serve with strawberry sauce. Put the sugar and water and the orange rind into a small saucepan, heat slowly, stirring until the sugar is dissolved. Boil gently to a heavy syrup, one that will spin a thread when dropped from the tip of a spoon, remove from fire and add berries which have been washed, hulled and cut into halves.
Whites of two eggs, beaten until stiff, add one cupful confectioner's sugar, one cupful crushed strawberries. Beat for about one-half hour with egg-beater, and spread on cake.
To two cupfuls of strawberries, hulled and washed, add one and one-half cupfuls of cold water and cook ten minutes with one-half cupful of sugar. Put through a fine strainer and add one tablespoonful of granulated gelatin. Pour into a dish to cool. When it begins to congeal, add the whites of two eggs which have been beaten stiff. Whip the whole with an egg-beater and turn into custard cups or frappe glasses. Serve with a soft custard made with the yolks of the two eggs and one whole egg, beaten with one-half cupful of sugar and a few grains of salt. Pour on two cupfuls of hot milk and cook in a double boiler a few minutes. Serve both ice cold.