Boil six peach-leaves, or a lemon-peel, in a quart of milk, till it is flavored; cool it, add three spoonfuls of sugar, a tea-spoonful of salt, and five eggs beaten to a froth. Put the custard into a tin pail, set it in boiling water, and stir it till cooked enough. Then turn it into cups; if preferred, it can be baked.
Wet up the Indian-meal in cold water, till there are no lumps, stir it gradually into boiling water which has a little sugar and more salt added; boil till so thick that the stick will stand in it. Boil slowly, and so as not to burn, stirring often. Two or three hours' boiling is needed. Pour it into a broad, deep dish, let it grow cold, cut it into slices half an inch thick, flour them, and fry them on a griddle with a little lard, or bake them in a stove oven.
Then cook on a griddle, with some salt, and eat it with sugar, or molasses, or a sweet sauce. To make it more delicate, take off the crusts. It is still better to soak it in uncooked custard. Baker's bread is best.
Put three inches square of calf's rennet to a pint of wine, and set it away for use. Three table-spoonfuls will serve to curdle a quart of milk.
Put three table-spoonfuls of rennet wine to a quart of milk, and add four or five great-spoonfuls of white sugar and a salt-spoonful of salt. Flavor it with wine, or lemon, or rose-water. It must be eaten in an hour, or it will turn to curds.
Pare tart, well-flavored apples, scoop out the cores without dividing the apple, put them in a deep dish with a small bit of mace, and a spoonful of sugar in the opening of each apple. Pour in water enough to cook them. When soft, pour over them an unbaked custard, so as just to cover them, and bake till the custard is done.
Take four heaped table-spoonfuls of potato flour, three eggs, and a tea-spoonful of salt, and one quart of milk. Boil the milk, reserving a little to moisten the flour. Stir the flour to a paste, perfectly smooth, with the reserved milk, and put it into the boiling milk. Add the eggs well beaten, let it boil till very thick, which will be in two or three minutes, then pour into a dish and serve with liquid sauce. After the milk boils, the pudding must be stirred every moment till done.
Soak eight table-spoonfuls of tapioca in a quart of warm milk and tea-spoonful of sugar, till soft, then add two table-spoonfuls of melted sweet lard or butter, five eggs well beaten, spice, sugar, and wine to your taste. Bake in a buttered dish, without any lining. Sago may be used in place of tapioca.
Take one quart of milk, five eggs, and one cocoa-nut, grated. The eggs and sugar are beaten together, and stirred into the milk when hot. Strain the milk and eggs, and add the cocoa-nut, with nutmeg to the taste. Bake about twenty minutes like puddings.