CUSTARDS Cheap and Good. — Boil three pints of new milk with a little lemon peel, a little cinnamon, three bay leaves, and sweeten it ; rub down a large spoonful of rice flour into a cup of cold milk, and mix it with two yolks of eggs well beaten ; take a basin of boil- ing milk and mix with the cold, then pour that to the boiling, stirring it one way till it begins to thicken, and is just going to boil up, then add a large cus *52 DAF spoonful of peach water, and a little ratafia ; marbles boiled in custard or any thing likely to bum, will, by shak- ing them in the saucepan, prevent its catching. CUSTARD FRITTERS. Beat the yolks of 8 eggs with a spoonful of flour, half a nutmeg, a little salt, and a glass of brandy ; add a pint of cream ; sweeten ; bake in a dish ; when cold, cut into quarters ; dip them in batter made of % pint of cream, % pint of milk, 4 eggs, a little flour, and ginger grated ; fry in good lard or dripping, then strew over them grated sugar. CUSTARD, ORANGE.— Boil the juice of 12 oranges with a little of the rinds and sugar to your taste. Strain it, and when cold add a pint of cream and the yolks of 12 eggs. Stir over a slow fire until it thickens. CUSTARD, Oswego, Boiled. — Two tablespoonfuls of Oswego prepared corn to one quart of milk ; mix the com with a small quantity of the milk, and flavour it ; beat up two eggs. Heat the remaindei of the milk to near boiling, — then add the mixed com, the eggs, four tablespoonfuls of sugar, and a little butter and salt. Boil it two minutes, stirring it briskly. CUSTARD PIE.— Boil a quart of milk with the rind of a lemon. Strain it, and then boil. Mix a tablespoonful of flour smoothly with two of milk, and stir it into the boiling milk. Boil a minute, constantly stirring ; take off, and when cool, add three beaten eggs✪ Custard Pie ; sweeten to your taste ; bake in a quick oven. CUSTARD PUDDING.— Half-pint of cream ; pint of new milk, boiled ; stir in a little finely sifted flour ; add three or four table-spoonfuls of white sugar, quarter of a nutmeg grated, a tea-spoonful of lemon-peel finely cut ; the yolks of two eggs. Beat well and mix. Add brandy according to taste. Then place some light puff paste round the sides of a dish, pour in the custard, and bake about half an hour. CUSTARD PUDDING, Boil- ed.— Boil a stick of cinnamon and lemon peel in a quart of thin cream, with yi lb. of sugar ; when cold, add the yolks of six eggs✪ Boiled Custard well beaten, and mix ; set over a slow fire, and stir one way, till it is thick ; but do not let it boil ; let it cool ; butter a cloth ; dredge it with flour, tie up the custard ; boil three quarters of an hour. When out, turn it upside down on the dish ; take the cloth off carefully. CUSTARDS, Rice. — Pat a blade of mace and quarter of nutmeg into a quart of cream ; boil, strain, and add to it some whole rice boiled, and a little brandy✪ Rice Custard. Sweeten to your palate, stir it over the fire till it thickens, and serve it up in cups, or a dish. It may be used either hot or cold.

AI-modernized reading of the original text

CUSTARDS Cheap and Good. — Boil three pints of new milk with a little lemon peel, a little cinnamon, three bay leaves, and sweeten it ; rub down a large spoonful of rice flour into a cup of cold milk, and mix it with two yolks of eggs well beaten ; take a basin of boiling milk and mix with the cold, then pour that to the boiling, stirring it one way till it begins to thicken, and is just going to boil up, then add a large *52 spoonful of peach water, and a little ratafia ; marbles boiled in custard or any thing likely to bum, will, by shaking them in the saucepan, prevent its catching. CUSTARD FRITTERS. Beat the yolks of 8 eggs with a spoonful of flour, half a nutmeg, a little salt, and a glass of brandy ; add a pint of cream ; sweeten ; bake in a dish ; when cold, cut into quarters ; dip them in batter made of % pint of cream, % pint of milk, 4 eggs, a little flour, and ginger grated ; fry in good lard or dripping, then strew over them grated sugar. CUSTARD, ORANGE.— Boil the juice of 12 oranges with a little of the rinds and sugar to your taste. Strain it, and when cold add a pint of cream and the yolks of 12 eggs. Stir over a slow fire until it thickens. CUSTARD, Oswego, Boiled. — Two tablespoonfuls of Oswego prepared corn to one quart of milk ; mix the com with a small quantity of the milk, and flavour it ; beat up two eggs. Heat the remainder of the milk to near boiling, — then add the mixed com, the eggs, four tablespoonfuls of sugar, and a little butter and salt. Boil it two minutes, stirring it briskly. CUSTARD PIE.— Boil a quart of milk with the rind of a lemon. Strain it, and then boil. Mix a tablespoonful of flour smoothly with two of milk, and stir it into the boiling milk. Boil a minute, constantly stirring ; take off, and when cool, add three beaten eggs ; sweeten to your taste ; bake in a quick oven. CUSTARD PUDDING.— Half-pint of cream ; pint of new milk, boiled ; stir in a little finely sifted flour ; add three or four table-spoonfuls of white sugar, quarter of a nutmeg grated, a tea-spoonful of lemon-peel finely cut ; the yolks of two eggs. Beat well and mix. Add brandy according to taste. Then place some light puff paste round the sides of a dish, pour in the custard, and bake about half an hour. CUSTARD PUDDING, Boiled.— Boil a stick of cinnamon and lemon peel in a quart of thin cream, with yi lb. of sugar ; when cold, add the yolks of six eggs well beaten, and mix ; set over a slow fire, and stir one way, till it is thick ; but do not let it boil ; let it cool ; butter a cloth ; dredge it with flour, tie up the custard ; boil three quarters of an hour. When out, turn it upside down on the dish ; take the cloth off carefully. CUSTARDS, Rice. — Pat a blade of mace and quarter of nutmeg into a quart of cream ; boil, strain, and add to it some whole rice boiled, and a little brandy. Sweeten to your palate, stir it over the fire till it thickens, and serve it up in cups, or a dish. It may be used either hot or cold.

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