the whole eggs and the yolks one by one 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 put it in; mix it well with the whisk, and strain it through a hair-sieve into the saucepan that the cream was boiled in. Put it again 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. 777. Almond Custard—Ingredients—1 pt. of new milk, 1 cup of pulverized sugar, 4% |b. of almonds blanched and pounded, 2 tea- spoonfuls rose water, the yolks of 4 eggs✪ Almond Custard. Stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top. 778. Orange Custard—Ingredients—1 Seville orange, 4 oz. white sugar, yolks of 4 eggs, I pt. of boiling cream, preserved orange✪ Orange Custard. Boil the rind of half the orange very tender; beat it ina marble mortar very fine; put to it the juice of the orange and the sugar with yolks of the eggs. Then pour in gradually the boiling cream. Continue beating until cold. Pour into custard cups and stand in a dish of hot water. Allow them to stand until they are set, then take them out and gar- nish with some preserved orange on the top and serve. 779. Frozen Custard with Fruit—lIngredients—z pts. of milk, same of cream, 6 eggs, 3 teacups of sugar, I pt. of berries, or peaches cut up small,✪ Frozen Custard with Fruit Let the milk nearly boil; beat the yolks of the eggs with — the sugar and add the milk by degrees. Whip the whites of the eggs toa froth and add to the mixture; put all in a saucepan, stirring till it is a nice thick and smooth custard. When. per RRR ON he RE RES ie ee ee eA > is ‘ on) or 5 es Ae Joga Se) Fi 3 ras “Ark, : RO hy REL Ot we 4 ‘ yt eee ry 3 Posie at 4 ; \ eae a ~ Sel SweEEtT DISHES. ; 221 fectly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, stir in the fruit after the second beating. 780. Custard—Ingredients—1% qts. rich milk, 1 cup sugar, % box gelatine, 4 eggs, vanilla to taste. Dissolve the gelatine in the milk ; add the yolks and sugar; let it come to a boil, then remove from the fire. When cool, add whites of eggs, etc. Pour into mould. To be eaten with cream, if preferred. 781. Baked Custard—Ingredients—Some nice pastry, 4 eggs, 3 gills of new milk, sugar to taste✪ Baked Custard. Line a good sized dish with the pastry; beat the eggs well, add slowly the new milk, sweeten to taste; pour on to the paste; bake in a moderate oven. Can be eaten hot or cold. ; 782. Chocolate Custard—Ingredients—1 qt. of milk, yolks of 6 eggs, 6 tablespoonfuls of sugar, % a cup of grated vanilla chocolate✪ Chocolate Custard. Boil the ingredients until thick enough, stirring all the time. When nearly cold flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on top. 783. Chocolate Cream-— Ingredients—Yolks of 6 eggs (strained), 2 oz. of powdered white sugar, 2 oz. of grated chocolate, 1 pt. of milk, 4 sheets of best French gelatine dissolved in a little milk, 1 pt. of well-whipped cream✪ Chocolate Cream. Mix the yolks of eggs with the sugar and chocolate, add the milk ; set the mixture on the fire in a double saucepan, the outer one filled with hot water, and kept stirring till the cream thickens ; add the dissolved gelatine and strain it into a basin ; put this over ice, stirring till the mixture begins to set, then add the well-whipped cream. Put a mould in the ice, pour in the cream, cover it with ice, and when quite set, turn it out and serve.

AI-modernized reading of the original text

the whole eggs and the yolks one by one 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 put it in; mix it well with the whisk, and strain it through a hair-sieve into the saucepan that the cream was boiled in. Put it again 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. 777. Almond Custard—Ingredients—1 pt. of new milk, 1 cup of pulverized sugar, 4% lb. of almonds blanched and pounded, 2 tea- spoonfuls rose water, the yolks of 4 eggs. Stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top. 778. Orange Custard—Ingredients—1 Seville orange, 4 oz. white sugar, yolks of 4 eggs, I pt. of boiling cream, preserved orange. Boil the rind of half the orange very tender; beat it ina marble mortar very fine; put to it the juice of the orange and the sugar with yolks of the eggs. Then pour in gradually the boiling cream. Continue beating until cold. Pour into custard cups and stand in a dish of hot water. Allow them to stand until they are set, then take them out and garnish with some preserved orange on the top and serve. 779. Frozen Custard with Fruit—Ingredients—z pts. of milk, same of cream, 6 eggs, 3 teacups of sugar, I pt. of berries, or peaches cut up small, Let the milk nearly boil; beat the yolks of the eggs with — the sugar and add the milk by degrees. Whip the whites of the eggs toa froth and add to the mixture; put all in a saucepan, stirring till it is a nice thick and smooth custard. When. per RRR ON he RE RES ie ee ee eA > is ‘ on) or 5 es Ae Joga Se) Fi 3 ras “Ark, : RO hy REL Ot we 4 ‘ yt eee ry 3 Posie at 4 ; \ eae a ~ Sel SweEEtT DISHES. ; 221 fectly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, stir in the fruit after the second beating. 780. Custard—Ingredients—1% qts. rich milk, 1 cup sugar, % box gelatine, 4 eggs, vanilla to taste. Dissolve the gelatine in the milk ; add the yolks and sugar; let it come to a boil, then remove from the fire. When cool, add whites of eggs, etc. Pour into mould. To be eaten with cream, if preferred. 781. Baked Custard—Ingredients—Some nice pastry, 4 eggs, 3 gills of new milk, sugar to taste. Line a good sized dish with the pastry; beat the eggs well, add slowly the new milk, sweeten to taste; pour on to the paste; bake in a moderate oven. Can be eaten hot or cold. ; 782. Chocolate Custard—Ingredients—1 qt. of milk, yolks of 6 eggs, 6 tablespoonfuls of sugar, % a cup of grated vanilla chocolate. Boil the ingredients until thick enough, stirring all the time. When nearly cold flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on top. 783. Chocolate Cream-— Ingredients—Yolks of 6 eggs (strained), 2 oz. of powdered white sugar, 2 oz. of grated chocolate, 1 pt. of milk, 4 sheets of best French gelatine dissolved in a little milk, 1 pt. of well-whipped cream. Mix the yolks of eggs with the sugar and chocolate, add the milk ; set the mixture on the fire in a double saucepan, the outer one filled with hot water, and kept stirring till the cream thickens ; add the dissolved gelatine and strain it into a basin ; put this over ice, stirring till the mixture begins to set, then add the well-whipped cream. Put a mould in the ice, pour in the cream, cover it with ice, and when quite set, turn it out and serve.

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