The confectioner's and pastry-cook's guide, or, Confectionery made easy ...

slow fire; while this is melting, break four eggs, and put the yolks, with half a teaspoonful of salt, into the tiour and yeast; when the butter and milk are lukewarm, mix them with the other ingredients, and make all into a softish dough. Butter some cake hoops, and put them on buttered iron plates; fill the hoops about one inch deep, and set them in a warm place to rise. When quite light, bake them in a warm oven. CUSTARDS AND BAKED PUDDINGS. BOILED ALMOND CUSTARDS. Put four bay leaves, with a little cinnamon, a pint of cream and a pint of milk, into a clean saucepan over a a slow fire, till they boil. While this is doing, grate twelve bitter and twice as many sweet almonds into a basin, break in four eggs and eight yolks of eggs, one at a time into a teacup, and as you find them good, put them into a basin; mix in sufficient loaf sugar in powder to sweeten it to your palate, whisk all well together, and when the milk boils, take it off the fire for a minute or two, before you pour it in; mix it well wuth the whisk, and strain it through a hair sieve into the saucepan that the cream was boiled in. Put it agaiu on the fire, which must be slow, and stir it well till it begins to thicken, (it must not boil, or you will spoil it,) remove it from the fire, and keep stirring it well till it is cool, otherwise it may curdle. As soon as it is cold, you can put it into the glasses or cups; grate a little nutmeg on the top of each. BAKED ALMOND CUSTARDS. Put a pint of cream, a pint of milk, four bay leaves, and a piece of cinnamon, into a clean stew-pan, over a slow tire until they boil. You may, if you wish, add some grated nutmeg and lemon peel. While this 13 doing, break eight eggs into a pan, and grate into it twelve bitter and twenty four sweet almonds, or more, if it does not taste sufficiently ot the almonds, and mix in enough powdered loaf sugar to sweeten it; poui m the milk and cream, and whisk all well together. Stiani it through a hair sieve; if their should be any troth on the top, skim it off, put it into your custard-cups, grate a little nutmeg on the tops ot them, and bake them in a warm oven: they will be done as soon as they are set. If you wish to have a plain custard, leave out the almonds. A CHEAP CUSTARD, TO BAKE OR BOIL. Get a quart of new milk, a small piece of cinnamon, and a few coriander seeds, and boil together; break live or six eggs into a pan, with five ounces of powdered loaf sugar; or sweeten to palate; whisk them up a little, and pour in the milk nearly boiling hot. If it is to be baked, whisk them well together, and strain it into a dish. If it is to be boiled, proceed as before directed. A little orange-flower water may be used to flavour them. CUSTARD PUDDINGS. Fill a dish with custard made as directed for Baked Custards, and add about two ounces of butter, put an edging of puff paste round the dish, grate some nutmeg on the custard, and bake it in a moderate oven till it sets. WHOLE RICE PUDDING. Boil, in a quart of milk, rather more than five ounces of rice, till it is soft, stirring it now and then, to prevent its sticking to the bottom of the saucepan and burning. Break five large eggs into a basm, and whisk