Boil a pint of milk with a bit of cinnamon and two or three laurel leaves; mix with one table-spoonful of flour, or potato flour, two and a half of cold milk, put it into a lawn sieve, and pour the boiling milk upon it; let it run into a basin, mix in by degrees the well-beaten yolks of three eggs; sweeten, and stir it over the fire for a few minutes to thicken.
Whisk for one hour the whites of two eggs together with two table-spoonfuls of raspberry, or red currant sirup or jelly; lay it in any form upon a custard or cream, piled up to imitate rock. It may be served in a dish with cream round it.
To a pint of cream add the well-beaten yolks of two eggs, and about a third of a pint of mild strong ale; sweeten, and stir it over the fire till it nearly boils, then pour it into a dish, in the bottom of which is laid thin toasted bread, cut into square bits.
Have ready a tin or copper mould, and line it completely with paste, taking care that it takes all the form of the mould. Then take a sufficient quantity of apricots, peaches, plums, or any other fruit you please; and having taken out the stones, seeds, and stalks, mix the fruit up with powder-sugar; put it into the crust, and bake it in a hot oven. When ready for table, mask it with the sirup and kernels, blanched and cut in halves.
Sweeten the strained juice of ten oranges with pounded loaf sugar, stir it over the fire till hot, take off the scum, and when nearly cold add to it the beaten yolks of twelve eggs, and a pint of cream; put it into a saucepan, and stir it over a slow fire till it thickens. Serve in cups or a dish.
Mix a pint of milk, half a pint of cream, one ounce of shifted ground rice, five or six bitter almonds, blanched and pounded with two table-spoon-fuls of rose water; sweeten with loaf sugar, and stir it all together till it nearly boils; add the well-beaten yolks of three eggs; stir, and let it simmer for about a minute; pour it into a dish, or serve it in cups, with sifted loaf sugar over the top.
Put a pound and a half of good rice into cold water over the fire, and when it boils, take it off and drain it well; then put it into a large saucepan, with twelve glasses of good milk, a pound of butter, the same of sugar, on which have been rasped the peels of four oranges or cedrats, and a grain of salt. Put the saucepan over a moderate fire to swell the rice, taking care that none of the grains burst; stir it a little, and when done, add to it two pounds of dry currants, the yolks of twelve eggs, and some spoonfuls of Chart' tilly cream; after which mix in the twelve whites whipped firm. Prepare the crust in the usual way; bake it in a moderate oven two hours and a half; when ready for table, brown it with a salamander.
Mix with the well-beaten yolks of four eggs a pint of new milk, half an ounce of isinglass dissolved, or enough of calfs-feet stock to stiffen it, and two laurel leaves; sweeten with pounded loaf sugar, and stir it over a slow the till it thickens; pour it into a basin, and stir it till a little cooled, then pour it into cups to turn out when quite cold. Beat the yolks of two eggs with a little cream; add it to nearly half a pound of brown sugar burnt; strain it through a sieve, and when cold pour it round the custards.