Put a quart of milk into a tin pail or a pitcher that holds two quarts; set it into a kettle of hot water. Tin is better than earthen, because it heats so much quicker. Put in a few sticks of cinnamon, or three peach leaves. When the milk foams up as if nearly boiling, stir in six eggs which have been beaten, with two spoonfuls of white sugar; stir it every instant, until it appears to thicken a little. Then take out the pail, and pour the custard immediately into a cold pitcher, because the heat of the pail will cook the part of the custard that touches it, too much, so that it will curdle. This is a very easy way of making custards, and none can be better. But in order to have them good, you must attend to nothing else until they are finished. You may make them as rich as you choose. A pint of milk, a pint of cream, and eight eggs will make them rich enough for any epicure. So, on the other hand, they are very good with three or four eggs only to a quart of milk, and no cream.

Another (Good, And Very Simple)

Boil a quart of milk in the way directed in the preceding receipt, excepting one gill; beat two or three eggs with three spoonfuls of fine sugar; wet three teaspoonfuls of corn-starch in the reserved gill of milk, then mix the beaten eggs and corn starch together, and add a little salt. When the milk in the pail boils, stir them in, and continue to stir a minute or two, till the custard thickens. Then take the pail to the table and pour the custard into china cups (as glass will crack), or else into a cold pitcher. Use what seasoning you please. The old fashion of using cinnamon is economical and very good. Boil some pieces of cinnamon a few minutes only, in two or three spoonfuls of water. Put some of this into the custard, and put what is left into a vial for another time.