1190. Custards

Boil a pint of milk with lemon peel and cinnamon, mix a pint of cream and the yolks of eggs beaten; when the milk tastes of the seasoning sweeten it enough for the whole, pour it into the cream and stir it well, then give the custard a simmer till of a proper thickness, do not let it boil, stir it one way the whole time; then flavour with a large spoonful of peach water, and two tea-spoonfuls of brandy, or some ratifia. If you wish your custard to be very rich put a quart of cream and no milk.

1191. Custards

Put on to boil half a pint of milk, half a pint of cream, with a few pieces of sugar, a bay leaf, two dozen coriander seeds, a piece of cinnamon, three cloves, a few grains of nutmeg; boil for a quarter of an hour, take it off to cool, have beaten up four yolks of eggs, and two whole eggs, beat them well up, then add your warm milk to it, stir it over a slow fire with your whisk until thick, mind it does not boil and curdle, keep stirring it off the fire until cold, pass it through a tammy, it will then be fit for use; flavour with various things, differing according to what it may be required for.

1192. Almond Custard

Is the same as the former custard preparation. Blanch and pound fine about twelve bitter almonds, and two dozen Jordan, and mix it into the custard when over the fire; a few drops of orange-flower water.

1193. Almond Custards

Blanch and beat three ounces of sweet almonds and one ounce of bitter fine, with a spoonful of water; beat a pint of cream with two spoonfuls of rose water, and put to them the yolks of four eggs, and as much sugar as will make it sweet; then add the almonds, stir it all over a slow fire till it is of a proper thickness, but not to boil. Pour it into cups.

1194. Baked Custard

Boil a pint of cream with mace and cinnamon; when cold, take four eggs, leaving out two of the whites, a little rose and orange-flower water, a little white wine, nutmeg, and sugar to your taste; mix them well together, and bake them in china cups.

1195. Cream Custard

Take the crumb of a penny loaf and grate it very fine, and add to it a quart of cream with half a pound of fresh butter, and the yolks of a dozen eggs, put to them as much sugar as will sweeten them, then let it thicken over the fire, make the custards shallow, and when they have stood half an hour in a slow oven, grate some loaf sugar over them and serve.

1196. Custard A La Parisienne

Take fifty sound apples and cut them into quarters, pare and core them, put them in a saucepan with half a pound of butter, a quarter of a pound of powdered white sugar, and a pot of apricot marmalade; put them over a moderate fire, but of a good even heat, let them remain to soften hut not to break, a few minutes will suffice. Have ready a preparation of rice boiled, with half a pound of butter, the same of sugar on which has been grated the peel of four lemons, a pinch of salt, and eight glasses of milk thickened with the yolk of ten eggs; make a raised crust about nine inches in diameter, and five or six in height, in which put a fourth part of the rice cold, on that lay forty-eight quarters of apples, over them pour the same quantify of rice, etc, reserving the (finest quarters for the top. Bake it in a brisk oven for two hours and a half, or until done, when it is done mark the top with apple jelly, apricot or currant marmalade, and the crust with the same, bitter almonds also.

1197. Plain Custard

Boil together a quart of cream or new milk, a stick of cinnamon, four bay leaves, and some mace; then take twelve eggs, beat them up well, sweeten them, put them into a pan, and bake or boil them, stirring them all one way till they are of a proper thickness; boil the spice and leaves first, and when the milk is cold mix the eggs and boil it. The spice may be left out, and only the bay leaves used, or, in lieu of that, four or five bitter almonds, to the taste.

1198. Cherry Custard

Take two pounds of ripe cherries, stoned and tailed, and put them into a preserving pan with half a pound of powdered sugar.; when nearly dome drain the cherries well, strain the syrup, and boil it until it begins to adhere to the fingers, then pour it to a fourth part of the cherries, with the juice which drained from them, and put them on the fire till the nap foams; prepare the custard in the usual way pour in the drained cherries, bake it for three quarters of an hour in a brisk oven, then dorez and glaze it. Previous to serving at table mark it with the remaining cherries, and pour the syrup over the whole.

1199. Lemon Custard

Take the yolks of tea eggs beaten, strain them, and whip them with a pint of cream; 'boil the juice of two lemons sweetened with the rind of one, when cold strain it to the cream and eggs; when it almost boils, put it into a dish, grate over the rind of a lemon, and brown it with a salamander.

1200. Orange Custard

Beat the rind of a Seville orange (previously boiled very tender), in a mortar, to a very fine paste, add the juice of a Seville orange, a spoonful of the best brandy, the yolks of four eggs, and four ounces of lamp sugar; beat them well together for ten minutes, then pour in gradually a pint of boiling cream, beating it till it is cold, and put it into custard glasses. Place the glasses in an earthen dish of hot water, let them remain till they are set, then stick preserved orange or orange chips on the top. Serve either hot or cold.

1201. Rice Custards Without Cream

Take one tea-spoonful of rice flour, a pint of new milk, the yolks of three eggs, a table-spoonful of ratafia-sugar to your liking; mix the rice very smooth, and stir it, with the eggs, into the boiling milk.