Custard With Rice

Boil some rice in milk, till quite tender, with cinnamon and a very few hitter almonds; when cold, sweeten with powdered sugar; form a species of wall round a glass dish, and pour a boiled custard in the centre.

How To Ornament Custards

Whisk, for an hour, the whites of two eggs, together with two tablespoonfuls of raspberry or red currant jelly; lay it in any form upon a custard, to imitate rock, etc., and serve in a dish with cream round it.

Burnt Cream

Boil a pint of cream with some lemon peel; sweeten it with white sugar to the taste; beat the yolks of six eggs and the whites of four, mix a tablespoonful of flour with some cold cream, to a very smooth paste, then stir it into the boiling cream. Take care to add the eggs when the cream is nearly cold. Put it over the fire, stirring it all the time till a custard is formed; then turn it out into a dish and strew sifted sugar over it and brown it with a salamander. To be eaten cold.

Cup Custards

Boil some pieces of lemon peel, in a pint of milk. Strain it, and when cold, add four eggs well beaten, and sugar to the taste. A little nutmeg and two or three spoonfuls of wine may be added if approved. Mix well, pour in cups, and be careful to take them out of the oven as soon as they are thick, as, if overdone, they will contain whey.

Snow Balls

Beat the whites of ten eggs till very dry, then add very gradually one pound of pulverized sugar, when the sugar is thoroughly incorporated, add two or three drops of essence of lemon. Have ready some white paper, and with a spoon drop the mixture in balls. Set them in a very moderate oven, and as soon as they are tinged with brown take them out.